Application of Milk-Clotting Protease from Aspergillus oryzae DRDFS13 MN726447 and Bacillus subtilis SMDFS 2B MN715837 for Danbo Cheese Production

Table 5

Sensorial characteristics of fresh Danbo cheese.

Parameters	Danbo cheese produced by CR	Danbo cheese produced by DFE	Danbo cheese produced by DBE
Color (7%)	5.63 ± 0.71^a	4.79 ± 1.13^b	4.28 ± 1.26^c
Odor (7%)	5.64 ± 1.09^a	5.64 ± 1.23^a	4.99 ± 1.32^a
Flavor (7%)	5.36 ± 0.88^a	4.98 ± 1.12^ab	4.82 ± 1.03^b
Texture (7%)	5.54 ± 0.94^a	5.34 ± 1.10^a	5.30 ± 1.10^a
Overall acceptability (7%)	5.54^a	5.29^a	4.84^b

Data are expressed as mean ± SD. Mean values in the same row with different superscripts are significantly different at . CR, commercial rennet; DFE, dialyzed fungal enzyme; DBE, dialyzed bacterial enzyme.