## 3 Results
### Sensory and Textural Evaluation of Acid-Remet Goat's Cheese
& 4.92 \({}^{\text{A}\text{a}}\)\(\pm\) 1.73 & 4.12 \({}^{\text{A}\text{a}}\)\(\pm\) 1.37 & 4.78 \({}^{\text{A}\text{a}}\)\(\pm\) 1.24 & \\ softness & 3.53 \({}^{\text{A}\text{b}}\)\(\pm\) 1.99 & 3.34 \({}^{\text{A}\text{a}}\)\(\pm\) 1.21 & 6.49 \({}^{\text{B}\text{c}}\)\(\pm\) 1.44 & \\ moisture & 7.53 \({}^{\text{A}\text{a}}\)\(\pm\) 1.47 & 7.01 \({}^{\text{A}\text{a}}\)\(\pm\) 1.76 & 7.11 \({}^{\text{A}\text{b}}\)\(\pm\) 1.47 & \\ elasticity & 7.38 \({}^{\text{A}\text{a}}\)\(\pm\) 1.14 & 7.77 \({}^{\text{A}\text{a}}\)\(\pm\) 1.93 & 7.49 \({}^{\text{A}\text{b}}\)\(\pm\) 1.35 & \\ \hline color & 4.36 \({}^{\text{A}\text{a}}\)\(\pm\) 1.73 & 4.64 \({}^{\text{A}\text{a}}\)\(\pm\) 1.22 & 4.49 \({}^{\text{A}\text{a}}\)\(\pm\) 1.29 & \\ milk’s & 5.37 \({}^{\text{A}\text{a}}\)\(\pm\) 1.76 & 5.32 \({}^{\text{A}\text{a}}\)\(\pm\) 1.63 & 5.14 \({}^{\text{A}\text{a}}\)\(\pm\) 1.82 & \\ fermentation o. & 5.46 \({}^{\text{A}\text{a}}\)\(\pm\) 1.82 & 5.33 \({}^{\text{A}\text{a}}\)\(\pm\) 1.25 & 5.72 \({}^{\text{A}\text{a}}\)\(\pm\) 1.98 & \\ fatty o. & 3.66 \({}^{\text{A}\text{a}}\)\(\pm\) 1.76 & 3.23 \({}^{\text{A}\text{a}}\)\(\pm\) 1.89 & 5.39 \({}^{\text{B}\text{b}}\)\(\pm\) 1.71 & Os2 \\ sharp o. & 4.23 \({}^{\text{B}\text{a}}\)\(\pm\) 1.97 & 4.00 \({}^{\text{A}\text{a}}\)\(\pm\) 1.79 & 3.44 \({}^{\text{A}\text{a}}\)\(\pm\) 1.80 & \\ mature cheese o. & 4.70 \({}^{\text{A}\text{a}}\)\(\pm\) 2.63 & 4.97 \({}^{\text{A}\text{a}}\)\(\pm\) 1.57 & 4.97 \({}^{\text{A}\text{a}}\)\(\pm\) 1.49 & \\ softness & 3.49 \({}^{\text{A}\text{b}}\)\(\pm\) 1.87 & 3.02 \({}^{\text{A}\text{a}}\)\(\pm\) 1.26 & 5.28 \({}^{\text{B}\text{b}}\)\(\pm\) 1.82 & \\ moisture & 7.38 \({}^{\text{B}\text{a}}\)\(\pm\) 1.40 & 7.00 \({}^{\text{B}\text{a}}\)\(\pm\) 1.76 & 5.92 \({}^{\text{A}\text{a}}\)\(\pm\) 1.68 & \\ elasticity & 6.89 odor of goat's milk, in the case of the AW cheese as well as Os2, was at a similar level of intensity. On the other hand, differences were noticed in the case of the B1 cheese sample, where the odor of the goat's milk was most noticeable (\(p<0.05\)) at the beginning, right after production (6.84). The intensity of the fatty odor in the Os2 cheese and AW cheese became more intense (\(p<0.05\)) after two months of storage. Such a tendency was not observed in the case of sample B1. In contrast, for each sample, the pungent, irritating odor was less noticeable (\(p<0.05\)) after two months of storage. On the other hand, the more intense odor of mature cheese was noticeable only in the case of the B1 sample. The time of ripening of the cheeses significantly (\(p<0.05\)) changed their consistency to being softer, more elastic and less moist. An instrumental examination of color is presented in Table 6. Based on the tests performed, it was found that the test samples (B1 and Os2) were significantly (\(p>0.05\)) brighter and less yellow than the control sample AW (L* values after production AW 82.14, B1 84.60, Os2 84.50). After storage, a gradual, statistically significant lightening of the cheeses was observed, with different changes of yellow and red colors, depending on the storage time. Both the sensory analysis and instrumental determination of color showed that sample B1 turned lighter after 2 months of storage, while sample AW turned more yellow. The instrumental texture parameters of goat's acid-rennet cheeses after production and after 1 and 2 months of maturation were presented in Table 7.  
Based on the results, changes in the texture of acid-rennet goat's cheese during the 2 months of storage can be noticed (Table 7). The values of hardness 1 and 2 were, significantly, the highest in the case of the AW cheese and statistically the lowest in the case of the Os2 cheese (93.50, 68.35, 51.54 and 35.78, respectively). During storage, hardness 1 and 2 decreased (in 1 st month) and then increased (in 2 nd month), regardless of the samples. The adhesiveness of samples B1 and Os2 were slightly lower during storage, however, there were not any statistical differences between the samples (\(p<0.05\)).