Table 4 Sensory evaluation of Ras cheese during the storage period
Treatment | Flavor | Body & texture (firmness) | Appearance &Color | Overall acceptability (OAA) | ||||
|---|---|---|---|---|---|---|---|---|
30 days | 60 days | 30 days | 60 days | 30 days | 60 days | 30 days | 60 days | |
Negative control | 7.9 | 9.2 | 8.7 | 9.4 | 9.7 | 9.5 | 8.7 | 9.4 |
Nisin (0.5Â mg/mL) | 8 | 8.9 | 8.2 | 8.9 | 9.3 | 9.1 | 8.5 | 9 |
Nisin NPs (0.0625Â mg/mL) | 8.1 | 9 | 8.6 | 9.2 | 9.4 | 9.1 | 9 | 9.1 |