Skip to main content

Table 4 Sensory characteristics of the Camembert cheeses ripened for 4 weeks with the four types of salts

From: Physicochemical changes during 4 weeks ripening of Camembert cheeses salted with four types of salts

Sensory characteristics

Four types of salts

Refined

Baked refined

Sun-dried

Himalayan rock

Hardness

4.29 ± 0.99NS

4.21 ± 1.12

4.71 ± 1.07

4.71 ± 1.07

Flavor

3.64 ± 0.84NS

4.36 ± 1.34

3.64 ± 1.28

4.21 ± 1.53

Bitterness

2.42 ± 1.22b

4.00 ± 1.88a

3.79 ± 1.76a

3.71 ± 1.68a

Salty

3.21 ± 1.05b

4.14 ± 1.66a

3.36 ± 1.34b

3.86 ± 1.56ab

Taste

5.00 ± 1.11a

4.14 ± 1.66ab

4.07 ± 1.33ab

3.71 ± 1.27b

  1. NS not significant different
  2. aData are expressed as mean value ± SD of five replicates; different superscript letters within a row refer to statistically significant differences (Duncan test, p < 0.05)