Table 5 Sensory characteristics of 120 days old cheddar cheese ripened at 4 °C and 12 °C

40

6.8 ± 0.24^a

6.4 ± 0.35^c

6.5 ± 0.11^d

6.2 ± 0.16^d

6.2 ± 0.34^e

6.0 ± 0.29^e

80

7.5 ± 0.15^a

7.1 ± 0.19^b

7.6 ± 0.19^b

7.1 ± 0.10^c

6.9 ± 0.16^c

6.5 ± 0.13^d

120

8.1 ± 0.34^a

7.6 ± 0.16^b

8.0 ± 0.52^a

7.5 ± 0.26^b

8.1 ± 0.26^a

6.8 ± 0.08^c

40

7.1 ± 0.14^a

6.5 ± 0.42^c

6.9 ± 0.15^c

6.3 ± 0.12^d

6.4 ± 0.15^d

6.3 ± 0.12^e

80

8.0 ± 0.08^a

8.1 ± 0.05^a

8.2 ± 0.13^a

7.7 ± 0.65^a

8.0 ± 0.14^a

7.9 ± 0.45^a

120

8.2 ± 0.17^a

8.0 ± 0.11^a

8.0 ± 0.16^a

7.9 ± 0.53^a

7.9 ± 0.31^a

8.1 ± 0.27^a