Table 11. Sensory preference of Gouda cheese from Jersey and Holstein milk

		Ripening period (mon)
		1	2	3	4
Color	Jersey¹⁾	7.25±0.07^Aa	7.05±0.07^Aa	7.14±0.34^Aa	7.19±0.27^Aa
Color	Holstein²⁾	7.30±0.28^Aa	6.85±0.07^Ba	6.83±0.60^ABa	7.28±0.04^ABa
Flavor	Jersey	6.25±0.49^Aa	6.65±0.35^Aa	6.35±0.57^Aa	6.43±0.46^Aa
Flavor	Holstein	6.70±0.00^Aa	6.80±0.14^ABa	6.20±0.07^Ba	6.38±0.18^ABa
Texture	Jersey	5.65±0.21^Ba	6.45±0.21^Aa	6.23±0.04^ABa	6.43±0.25^Aa
Texture	Holstein	6.60±0.57^Aa	6.90±0.14^Aa	6.34±0.41^Aa	6.37±0.37^Aa
Taste	Jersey	6.40±0.85^ABa	7.00±0.00^Aa	5.97±0.23^ABa	6.07±0.09^Ba
Taste	Holstein	6.85±0.21^Aa	6.88±0.39^Aa	6.39±0.01^Aa	6.49±0.16^Aa
Overall Preference	Jersey	6.05±0.78^ABa	6.75±0.07^Aa	6.04±0.13^Bb	6.02±0.16^Cb
Overall Preference	Holstein	6.60±0.57^Aa	6.83±0.32^Aa	6.43±0.11^Aa	6.60±0.14^Aa

Data are mean±SD values.
Gouda cheese made with milk from Jersey.
Gouda cheese made with milk from Holstein.
Means with different superscripts in the same column are significantly different (p<0.05).
Means with different superscripts in the same row are significantly different (p<0.05).