Effect of Pasteurization Temperature, Starter Culture, and Incubation Temperature on the Physicochemical Properties, Yield, Rheology, and Sensory Characteristics of Spreadable Goat Cheese

Table 4

Effects of pasteurization temperature and starter culture on the sensory properties of spreadable goat cheese.

Sensory properties	Processing conditions
	Pasteurization temperature		Starter culture		Incubation temperature
	65°C	75°C	Autochthonous	Commercial	37°C	42°C
Visual appearance	3.05 ± 0.41^a	4.79 ± 0.32^b	4.80 ± 0.29^a	4.82 ± 0.29^a	4.80 ± 0.29^a	4.75 ± 0.27^a
Odor	4.52 ± 0.38^a	4.80 ± 0.32^a	4.83 ± 0.35^a	3.21 ± 0.28^b	4.84 ± 0.32^a	4.83 ± 0.35^a
Spreadability	2.28 ± 0.14^a	4.61 ± 0.25^b	4.59 ± 0.23^a	4.61 ± 0.26^a	4.59 ± 0.23^a	4.23 ± 0.23^a
Taste	4.65 ± 0.38^a	4.81 ± 0.32^a	4.81 ± 0.32^a	2.00 ± 0.32^b	4.81 ± 0.32^a	4.80 ± 0.32^a
Texture	2.87 ± 0.33^a	4.77 ± 0.27^b	4.78 ± 0.27^a	4.82 ± 0.31^a	4.78 ± 0.26^a	4.73 ± 0.24^a
General acceptance	3.21 ± 0.25^a	4.79 ± 0.28^a	4.80 ± 0.26^a	2.50 ± 0.32^b	4.80 ± 0.25^a	4.77 ± 0.26^a
Total score	20.58 ± 1.21	28.57 ± 1.17	28.61 ± 1.22	21.96 ± 1.19	28.62 ± 1.22	28.11 ± 1.24

Values are means of shelf life time; different superscript letters after values indicate significant differences; Duncan’s multiple range test .