Table 4. Sensory acceptability of the ripening period of the Cheddar cheese added starter

Composition	Sample
Composition	Control¹⁾	Treatment²⁾
Appearance	8.15±0.46^a	8.15±0.38^a
Color	8.05±0.36^a	8.12±0.55^a
Texture	8.43±0.41^a	8.17±0.54^b
Cheese flavor	8.88±0.82^a	8.21±0.97^b
Overall acceptance	8.35±0.45^a	8.28±0.61^a

Means with the same superscripts in each row are not significantly different (p<0.05).
Control (R703),
treatment (LL+LC+ST+R703).
LL, Lactococcus lactis subsp. lactis; LC, Lactococcus lactis subsp. cremoris; ST, Streptococcus thermophiles.