Table 4. Box-Behnken experimental design and results of cheese sensory evaluation score
Run
Rennet
Starter culture
CaCl
2
Score
1
−1
−1
0
75
2
1
−1
0
70
3
−1
1
0
70
4
1
1
0
79
5
−1
0
−1
71
6
1
0
−1
79
7
−1
0
1
74
8
1
0
1
70
9
0
−1
−1
86
10
0
1
−1
77
11
0
−1
1
72
12
0
1
1
84
13
0
0
0
84
14
0
0
0
83
15
0
0
0
83
16
0
0
0
84
17
0
0
0
86