Table 5 Effect of Selenium and Vitamin E Supplementation on Sensory Characteristics of Cheddar Cheese in Accelerated Ripening (18 °C)

8.2 ± 0.16^a

6.1 ± 0.14^e

6.5 ± 0.16^d

8.3 ± 0.11^a

6.7 ± 0.21^c

6.2 ± 0.09^d

8.0 ± 0.05^a

5.5 ± 0.16^f

5.8 ± 0.05^e

8.1 ± 0.24^a

6.3 ± 0.08^d

6.5 ± 0.16^d

8.0 ± 0.20^a

7.5 ± 0.04^c

6.4 ± 0.12^d

7.9 ± 0.06^a

5.8 ± 0.09^e

5.9 ± 0.08^e

8.1 ± 0.24^a

6.2 ± 0.05^d

6.5 ± 0.16^d

8.2 ± 0.25^a

7.7 ± 0.35^b

6.6 ± 0.38^d

8.1 ± 0.19^a

5.9 ± 0.27^e

6.9 ± 0.35^c

8.1 ± 0.24^a

6.3 ± 0.11^d

6.5 ± 0.16^d

8.1 ± 0.09^a

7.4 ± 0.09^b

6.8 ± 0.18^c

7.8 ± 0.01^a

6.8 ± 0.04^c

7.0 ± 0.11^c

8.1 ± 0.24^a

6.4 ± 0.16^e

6.5 ± 0.16^d

8.3 ± 0.34^a

7.3 ± 0.17^e

7.5 ± 0.07^b

8.1 ± 0.26^a

6.6 ± 0.22^c

7.8 ± 0.05^a

8.1 ± 0.24^a

6.0 ± 0.18^e

6.5 ± 0.16^d

8.2 ± 0.18^a

8.1 ± 0.31^a

8.1 ± 0.13^a

8.2 ± 0.06^a

8.0 ± 0.06^a

8.2 ± 0.16^a

8.1 ± 0.24^a

6.2 ± 0.07^e

6.5 ± 0.16^d

8.1 ± 0.18^a

8.3 ± 0.03^a

8.3 ± 0.20^a

8.0 ± 0.28^a

8.1 ± 0.10^a

8.2 ± 0.14^a

8.1 ± 0.24^a

6.5 ± 0.12^c

6.5 ± 0.16^d

8.0 ± 0.31^a

7.4 ± 0.07^b

8.0 ± 0.41^a

7.8 ± 0.33^a

7.6 ± 0.15^b

8.1 ± 0.06^a

8.1 ± 0.15^a

8.3 ± 0.48^a

8.4 ± 0.55^a