Camel Milk-Clotting Using Plant Extracts as a Substitute to Commercial Rennet

Table 6

Sensory evaluation of camel curd cheese with different extracts.

	Taste	Texture	Odor	Acidity	Color
CMC P	6.26^a ± 2.69	5.03^b ± 2.63	6.26^bc ± 2.52	6.06^b ± 2.22	5.62^b ± 2.56
CMC K	3.85^b ± 2.76	6.38^a ± 2.57	6.38^b ± 2.01	6.12^b ± 2.42	5.81^c ± 2.15
CMC G	6.18^a ± 2.43	4.38^c ± 3.02	6.73^a ± 2.07	6.62^a ± 2.16	5.57^c ± 2.56
CMC Chy	1.70^c ± 1.49	4.64^b ± 2.92	2.54^b ± 2.11	2.91^ab ± 2.87	4.38 ± 3.34

Values with different superscript letters within the same column are different . Values are the mean ± standard deviation.