## 3 Results and Discussion
### Physicochemical Analyses of Cheeses
\begin{table}
\begin{tabular}{c c c c c c c c c c c} \hline \hline  & & & \multicolumn{3}{c}{**Natural Milk Star Culture (NMSC)**} & \multicolumn{3}{c}{**Significance \(p\)c**} \\ \cline{4-10}  & & **Treatment (TR)** & & **MISE 36** & **MISE 94** & **MISE 169** & **MISE 190** & **SEM** & **TR** & **NMSC** & **TR’NMSC** \\ \hline External colour & lightness (\(\uparrow\)) & Ctr & 82.47 & 82.27 & 83.43 & 80.33 & 83.86 & 2.96 & \textless{}0.0001 & 0.4523 & 0.5840 \\  & Exp & 51.60 & 53.91 & 47.51 & 49.99 & 54.98 & & & & \\  & Tot & 68.09 & 65.47 & 65.16 & 69.42 & & & & \\  & redness (\(\upmu\)) & Ctr & \(-\)5.35 & \(-\)5.21 & \(-\)5.27 & \(-\)5.64 & \(-\)5.29 & 0.30 & \textless{}0.0001 & 0.6749 & 0.3080 \\  & Exp & 4.90 & 4.52 & 5.25 & 5.18 & 4.65 & & & \\  & yellowness (\(\upmu\)) & Ctr & 18.10 & 17.77 & 18.31 & 18.80 & 17.54 & 0.63 & \textless{}0.0001 & 0.3406 & 0.8874 \\  & Exp & 4.31 & 4.59 & 4.32 & 4.78 & 3.57 & & & & \\  & Tot & 11.18 & 11.31 & 11.17 & 10.55 & & & & \\ Internal colour & lightness (\(\upmu\)) & Ctr & 85.02 & 84.19 & 86.66 & 83.39 & 85.86 & 1.71 & \textless{}0.0001 & 0.7484 & 0.1583 \\  & Exp & 56.49 & 59.09 & 53.24 & 56.99 & 56.65 & & & & \\  & Tot & 71.64 & 69.95 & 70.29 & 71.15 & & & & \\  & redness (\(\upmu\)) & Ctr & \(-\)2.87 & \(-\)2.92 & \(-\)2.81 & \(-\)2.85 & \(-\)2.91 & 0.35 & \textless{}0.0001 & 0.6809 & 0.7180 \\  & Exp & 5.19 & 4.88 & 5.44 & 4.91 & 5.54 & & & & \\  & Tot & 0.98 & 1.31 & 1.03 & 1.32 & & & & \\  & yellowness (\(\upmu\)) & Ctr & 10.68 & 10.77 & 10.63 & 10.42 & 10.92 & 0.17 & \textless{}0.0001 & 0.5230 & 0.0896 \\  & Exp & 3.61 & 3.76 & 3.38 & 3.90 & 3.42 & & & & \\  & Tot & 0.44 & 50.0a & 4.00 Bab & 0.52 Ba & 0.36 & 0.86 & 0.021 & \textless{}0.0001 & 0.0059 & 0.0044 \\  & Exp & 0.64 & 0.58b & 0.67 Arab & 0.69 Aa & 0.64 Arab & & & & \\  & Tot & 0.54 b & 0.53 b & 0.61 & 6.05 & 0.50 b & & & \\ Chemical composition & (DM), \% & Ctr & 55.34 & 55.77 a & 55.13 b & 54.24 bc & 56.21 Aa & 0.13 & \textless{}0.0001 & 0.0007 & \textless{}0.0001 \\  & Exp & 55.85 & 55.94 b & 58.26 bc & 56.82 Aa & 55.24 bc & & & & \\  & Tot & 55.85 a & 55.27 b & 55.53 a & 55.72 c & & & & \\  & Ash, \% DM & Ctr & 5.16 & 5.40 & 4.81 & 5.47 & 4.96 & 0.12 & 0.0015 & 0.0007 & 0.2336 \\  & Exp & 5.47 & 5.74 & 5.37 & 5.53 & 5.25 & & & & \\  & Tot & 5.57 & 5.09 b & 5.50 a & 5.11 & & & & \\  & Protein, \% DM & Ctr & 46.01 & 45.18 b & 44.28 b & 50.17 a & 44.28 b & 0.74 & 0.0202 & 0.0007 & 0.0013 \\  & Exp & 47.94 & 45.81 & 48.99 a & 48.41 & 48.54 a & & & & \\  & Tot & 45.9 b & 46.70 b & 49.29 a & 46.14 b & & & & \\  & Fat, \% DM & Ctr & 46.41 & 47.40 Ab & 48.54 Aa & 41.90 c & 47.78 h & 0.12 & \textless{}0.0001 & \textless{}0.0001 & \textless{}0.0001 \\  & Exp & 42.42 & 44.08 Ba & 0.038 ad & 41.96 c & 42.82 b & & & & \\  & Tot & 45.74 a & 44.69 & 41.93 & 45.30 b & & & & \\ TBARS, \% MDA/kg DM & Ctr & 18.74 & 17.57 & 20.92 & 19.54 & 16.94 & 3.65 & \textless{}0.0461 & 0.9722 & 0.7790 \\  & Exp & 24.82 & 24.31 & 22.83 & 25.75 & 26.41 & & & & \\  & Tot & 20.94 & 21.88 & 22.65 & 21.67 & & & & \\ \hline \end{tabular} On the row: a, b, c, d \(p<0.08\) on the column: A, B \(p<0.08\). Abbreviations: SEM, standard error of names of interaction; TBARs, thiobathuristic acid-reactive substances; MDA, maleynalkideyde, Ctr, control; Exp, experimental; Tot, total.  
\end{table} 
Table 3: Physicochemical traits ofheses after 15 d of refrigerated storage.