2.6. Sensory Evaluation

The sensory evaluation was performed after the refrigerated storage of the cheeses. The analysis was done by 25 trained panelists on 20 g of each cheese sample following the recommendations of Standard 8589 (ISO, 1988), as reported by Gallardo-Escamilla et al. [46]. The parameters evaluated were flavor, creaminess, color, bitter off-flavors, and overall acceptance. For each parameter, the grading scale ranged between 0 (low or poor) and 5 (high or excellent).