Application of Autochthonous Lactobacillus Strains as Biopreservatives to Control Fungal Spoilage in Caciotta Cheese

Table 4

Sensory analysis of miniature Caciotta cheese made with (Lb and LBMix) and without (Reference) Lactobacillus adjunct cultures at 30 days of ripening at 8°C.

Sensory attributes
Cheese type	Shape	Odour	Flavour	Paste colour	Paste texture
Reference	8.52 ± 0.34	6.48 ± 0.31	6.80 ± 0.75	8.32 ± 0.45	8.56 ± 0.53
Lb	8.64 ± 0.49	5.52 ± 0.96	7.10 ± 1.37	8.68 ± 0.50	8.44 ± 0.51
LbMix	8.44 ± 0.65	6.49 ± 1.02	7.60 ± 1.35	8.40 ± 0.66	8.44 ± 0.55

Values are the mean ± standard deviation of ten evaluation for each cheese type.
Different superscripts in the same column indicate significant differences (P < 0.05).