## 3 Results and Discussion
### Sensory Quality of Cheese  
In Table 2, the results of the sensory quality assessment are presented for the fresh cheeses on a five-point scale. No significant interactions were found between effects. Milk source only had significant effects on the smell and overall quality (\(p\leq 0.05\)). The smell was more desirable in the HF than in RP cheeses. Moreover, the HF cheese was characterized by a better overall quality than that made from RP milk. This was most likely a consequence of the significantly higher grades for smell appointed to the HF cheese by the panelists. The addition of wild garlic had no significant influence on the sensory features assessed using the five-point scale. Photos of the obtained cheeses are presented in Figure S1.  
It is advantageous that the addition of wild garlic did not compromise the sensory quality of the cheese. Furthermore, cheese containing herbs can exhibit a rancid, too sour, too pungent, and/or unidentified bitter taste, causing low overall acceptability ([PERSON] et al., 2018).  
The discriminant intensity of the fresh cheese's taste and smell is demonstrated in Table 2. No significant interactions were found between effects. Milk source did not affect any of the features (\(p>0.05\)). On the other hand the addition of wild garlic influenced a lot of the flavor characteristics. Obviously, a herbal taste and smell were imperceptible in the natural cheeses and intense in those with wild garlic (\(p\leq 0.001\)). Moreover, milky and sour tastes, as well as smell, were significantly more pronounced in the natural cheeses. Furthermore, cheeses containing wild garlic were characterized by a more intense piquant taste (\(p\leq 0.001\)).  
\begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline \multirow{2}{*}{**Feature**} & **Storage** & \multicolumn{4}{c}{**Milk Source**} & \multicolumn{2}{c}{**_p-Value_} \\ \cline{3-8}  & **Time** & **HF** & & **RP** & & **\(p\)-Value** & \\ \cline{3-8}  & **(Weeks)** & **N** & **H** & **N** & **H** & **S** & **A** & **T** \\ \hline \multirow{2}{*}{Water content (\%)} & 0 & 53.5 \(\pm\) 1.3 & 47.2 \(\pm\) 1.9 & 58.2 \(\pm\) 2.3 & 51.5 \(\pm\) 3.0 & \multirow{2}{*}{NS} & *** & NS \\  & 2 & 56.3 \(\pm\) 1.3 & 47.1 \(\pm\) 10.1 & 57.4 \(\pm\) 1.8 & 48.5 \(\pm\) 3.7 & & \\ \multirow{2}{*}{pH} & 0 & 4.5 \(\pm\) 0.2 & 4.6 \(\pm\) 0.2 & 4.7 \(\pm\) 0.1 & 4.5 \(\pm\) 0.0 & \multirow{2}{*}{NS} & NS & NS \\  & 2 & 4.8 \(\pm\) 0.6 & 4.4 \(\pm\) 0.2 & 4.5 \(\pm\) 0.1 & 4.6 \(\pm\) 0.1 & & \\ \multirow{2}{*}{Water activity} & 0 & 0.95 \(\pm\) 0.03 & 0.94 \(\pm\) 0.02 & 0.92 \(\pm\) 0.00 & 0.93 \(\pm\) 0.02 & \multirow{2}{*}{NS} & NS & NS \\  & 2 & 0.94 \(\pm\) 0.02 & 0.94 \(\pm\) 0.02 & 0.95 \(\pm\) 0.03 & 0.95 \(\pm\) 0.03 & & \\ \multirow{2}{*}{Fat content (\%)} & 0 & 24.8 \(\pm\) 2.1 & 26.4 \(\pm\) 2.5 & 24.1 \(\pm\) 1.8 & 21.1 \(\pm\) 0.9 & *** & NS & ne \\ \multirow{2}{*}{Protein content (\%)} & 0 & 18.8 \(\pm\) 1.6 & 23.4 \(\pm\) 1.9 & 18.5 \(\pm\) 2.3 & 21.2 \(\pm\) 1.5 & NS & *** & ne \\ \multirow{2}{*}{Ash content (\%)} & 0 & 2.32 \(\pm\) 0.27 & 2.63 \(\pm\) 0.31 & 2.23 \(\pm\) 0.05 & 2.57 \(\pm\) 0.23 & NS & * & ne \\ \multirow{2}{*}{NaCl content (\%)} & \multirow{2}{*}{0} & \multirow{2}{*}{0.6 \(\pm\) 0.2} & 0.7 \(\pm\) 0.1 & 0.5 \(\pm\) 0.1 & 0.4 \(\pm\) 0.2 & * & NS & ne \\ \hline \hline \end{tabular}
\end{table}
Table 1: Basic chemical composition, acidity, and water activity of cheeses (mean \(\pm\) SD).  
A milky and sour flavor is typical for fresh soft rennet-curd cheese. A lower intensity of these taste and smell discriminants in the H compared to N cheese could have been caused by the intense herbal flavor. Likewise a spicy hint was more pronounced in the double cream cheeses with _Allium roseum_ in comparison to the plain one [21].