## 3 Results and Discussion
### Sensory Test
\begin{table}
\begin{tabular}{c c c c c c c c c c c c} \hline  & & \multicolumn{3}{c}{**Treatment (TR)**} & \multicolumn{3}{c}{**Starter Culture (NMSC)**} & \multicolumn{3}{c}{**SEM**} & \multicolumn{3}{c}{**Significance \(p<\)**} \\ \hline External color & \multicolumn{1}{c}{Sightness (L*)} & \multicolumn{1}{c}{**Treatment (TR)**} & \multicolumn{1}{c}{**MISS63**} & \multicolumn{1}{c}{**MISS64**} & \multicolumn{1}{c}{**MISS69**} & \multicolumn{1}{c}{**MISS190**} & \multicolumn{1}{c}{**MS1510**} & \multicolumn{1}{c}{**TR**} & \multicolumn{1}{c}{**NMSC**} & \multicolumn{1}{c}{**TR’NMSC**} \\ \hline External color & \multicolumn{1}{c}{Sightness (L*)} & \multicolumn{1}{c}{Control} & 62.24 & 62.17 & 61.15 & 60.96 & 64.70 & 2.34 & \textless{}0.0001 & 0.4294 & 0.3066 \\  & Experimental & 31.40 & 26.59 & 31.39 & 33.21 & 52.07 & & & & & \\  & Total* & 44.55 & 47.27 & 47.08 & 48.38 & & & & & & \\ \cline{2-10}  & redness (*) & Control & \(-\)5.82 & \(-\)5.82 & \(-\)5.99 & \(-\)5.79 & \(-\)5.68 & 0.26 & \textless{}0.0001 & 0.5537 & 0.6203 \\  & Experimental & 1.77 & 2.08 & \(-\)1.71 & 1.43 & 1.86 & & & & & \\  & Total & -1.87 & \(-\)1.24 & \(-\)2.18 & \(-\)1.91 & & & & & \\ \cline{2-10}  & yolololololololumn{1}{c}{} & Control & 13.64 & 13.57 & 14.04 & 12.54 & 14.40 & 0.47 & \textless{}0.0001 & 0.1419 & 0.3863 \\  & Experimental & 1.82 & 1.73 & 1.89 & 1.67 & 1.97 & & & & & \\ \hline Internal color & \multicolumn{1}{c}{lightness (L*)} & \multicolumn{1}{c}{Control} & 70.39 & 71.31 & 70.47 & 60.16 & 70.61 & 1.46 & \textless{}0.0001 & 0.3541 & 0.7342 \\  & Experimental & 43.22 & 42.70 & 43.72 & 43.16 & 45.83 & & & & & \\ \cline{2-10}  & Total & 57.00 & 57.10 & 55.25 & 57.87 & & & & & & \\ \cline{2-10}  & redness (*) & Control & \(-\)4.90 & \(-\)4.95 & \(-\)5.20 & \(-\)4.62 & \(-\)4.82 & 0.36 & \textless{}0.0001 & 0.2181 & 0.6629 \\  & Experimental & 3.45 & 3.12 & 3.37 & 4.13 & 3.16 & & & & & \\  & Total & & -0.91 & \(-\)0.91 & \(-\)0.25 & \(-\)0.83 & & & & & \\ \cline{2-10}  & yololololololololumn{1}{c}{} & Control & 12.60 & 13.04 & 13.82 & 11.53 & 12.01 & 0.68 & \textless{}0.0001 & 0.2068 & 0.4600 \\  & Experimental & 3.67 & 4.09 & 3.61 & 3.27 & 3.69 & & & & & \\  & Total & & 8.57 & 8.71 & 7.40 & 7.85 & & & & & \\ \hline Hardness, N/mm\({}^{2}\) & \multicolumn{1}{c}{Control} & 1.03 & 1.01 & 0.98 & 1.10 & 1.02 & 0.048 & \textless{}0.0001 & 0.9066 & 0.4099 \\  & Experimental & 1.23 & 1.31 & 1.15 & 1.26 & 1.19 & & & & & \\ \cline{2-10}  & Total & & 1.16 & 1.06 & 1.18 & 1.11 & & & & & \\ \hline Chemical composition & \multicolumn{1}{c}{Dyn matter (DM), \%} & \multicolumn{1}{c}{Control} & 63.23 & 63.19 & 62.75 & 64.46 & 63.51 & 0.48 & 0.2497 & 0.8107 & 0.6814 \\  & Experimental & 63.65 & 64.05 & 63.59 & 63.49 & 63.49 & & & & & \\ \cline{2-10}  & \multicolumn{1}{c}{Tetal} & 63.62 & 63.17 & 63.47 & 63.50 & & & & & \\ \cline{2-10}  & Ash, \% DM & Control & 6.37 & 6.32 & 6.22 & 6.51 & 6.45 & 0.21 & 0.5420 & 0.8912 & 0.7850 \\  & Experimental & 6.47 & 6.42 & 6.43 & 6.43 & & & & & & \\ \cline{2-10}  & Total & & 6.47 & 6.33 & 6.47 & 6.42 & & & & & \\ \hline Protein, \% DM & Control & 45.45 & 45.43 & 43.55 & 46.62 & 46.61 & 1.44 & 0.0147 & 0.339 & 0.7330 \\  & Experimental & 48.72 & 49.56 & 47.64 & 50.19 & 47.50 & & & & \\ \cline{2-10}  & Total & & 47.49 & 45.59 & 48.40 & 46.85 & & & & \\ \cline{2-10}  & Fat, \% DM & Control & 45.69 & 46.31 & 46.06 & 44.52 & 45.87 & 1.03 & 0.0002 & 0.2815 & 0.6349 \\  & Experimental & 40.63 & 39.71 & 41.64 & 39.35 & 41.83 & & & & \\ \cline{2-10}  & Total & & 43.01 & 43.85 & 41.93 & 43.85 & & & & \\ \hline TBARS, ig MDA/Ag DM & Control & 31.49 & 33.30 & 31.47 & 31.25 & 29.94 & 3.8123 & 0.0173 & 0.5980 & 0.4708 \\  & Experimental & 38.41 & 39.46 & 37.46 & 32.98 & 43.75 & & & & \\ \cline{2-10}  & Total & & 36.28 & 34.46 & 32.11 & 36.85 & & & & \\ \hline \end{tabular}
* * Total means of starter cultures. Abbreviations: SEM, standard error of mean: TBARS, high-birth-birth- acid-active substances: MDA, maloxyl-aldehyde,  
\end{table} 
Table 1: Physicochemical traits of primoales cheeases at 1-month of ripening.