## 3 Results and Discussion
### Physical Properties of Cheese
\begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline \multirow{2}{*}{**Feature**} & \multirow{2}{*}{\
\begin{tabular}{c} **Storage** \\ **Duration** \\ **(Weeks)** \\ \end{tabular} } & \multicolumn{4}{c}{**Milk Source**} & \multirow{2}{*}{
\begin{tabular}{c} **\(p\)-Value** \\ **H** \\ \end{tabular} } \\  & & & & & **RP** & & & **\(p\)-Value** \\ \cline{3-8}  & & **N** & **H** & **N** & **H** & **S** & **A** & **T** \\ \hline \multicolumn{8}{c}{Color parameters} \\ \hline L* & 0 & 85.43 \(\pm\) 3.04 & 74.10 \(\pm\) 5.23 & 83.46 \(\pm\) 2.59 & 73.92 \(\pm\) 6.32 & & & \\ L* & 2 & 83.68 \(\pm\) 1.79 & 73.78 \(\pm\) 7.53 & 84.38 \(\pm\) 2.05 & 73.82 \(\pm\) 5.17 & NS & *** & NS \\  & 0 & \(-\)0.26 \(\pm\) 0.45 & \(-\)2.19 \(\pm\) 0.67 & 0.63 \(\pm\) 0.20 & \(-\)1.06 \(\pm\) 0.63 & *** & *** & NS \\ a* & 2 & \(-\)0.09 \(\pm\) 0.40 & \(-\)1.79 \(\pm\) 0.77 & 0.67 \(\pm\) 0.15 & \(-\)1.00 \(\pm\) 0.44 & & & \\ b* & 0 & 11.78 \(\pm\) 2.44 & 13.23 \(\pm\) 2.38 & 14.71 \(\pm\) 1.61 & 15.34 \(\pm\) 1.66 & & *** & *** \\ b* & 2 & 12.91 \(\pm\) 1.59 & 14.59 \(\pm\) 2.02 & 15.06 \(\pm\) 1.53 & 15.99 \(\pm\) 1.25 & & & \\ h & 0 & 91.72 \(\pm\) 2.45 & 100.07 \(\pm\) 4.35 & 87.64 \(\pm\) 0.64 & 94.07 \(\pm\) 2.53 & *** & ** & ** \\  & 2 & 90.58 \(\pm\) 1.86 & 97.38 \(\pm\) 3.85 & 87.55 \(\pm\) 0.54 & 93.62 \(\pm\) 1.57 & & & \\ C* & 0 & 11.79 \(\pm\) 2.42 & 13.44 \(\pm\) 2.25 & 14.71 \(\pm\) 1.61 & 15.39 \(\pm\) 1.63 & *** & *** & *** \\  & 2 & 12.91 \(\pm\) 1.59 & 14.73 \(\pm\) 1.94 & 15.07 \(\pm\) 1.53 & 16.03 \(\pm\) 1.23 & & & \\ \hline \multicolumn{8}{c}{Textural parameters} \\ \hline Hardness (kG) & 0 & 2.18 \(\pm\) 0.21 & 3.51 \(\pm\) 0.50 & 3.06 \(\pm\) 0.71 & 4.40 \(\pm\) 0.58 & *** & *** & NS \\ Adhesiveness & 2 & 2.14 \(\pm\) 0.37 & 2.96 \(\pm\) 0.47 & 3.07 \(\pm\) 0.44 & 4.08 \(\pm\) 0.39 & *** & *** & NS \\ Adhesiveness & 0 & 0.12 \(\pm\) 0.05 & 0.07 \(\pm\) 0.05 & 0.13 \(\pm\) 0.08 & 0.12 \(\pm\) 0.08 & & *** & NS \\ (\(\mid\)kG \(\times\) s\(\mid\)) & 2 & 0.12 \(\pm\) 0.03 & 0.11 \(\pm\) 0.06 & 0.21 \(\pm\) 0.10 & 0.13 \(\pm\) 0.06 & & & \\ Springiness (-) & 0 & 0.79 \(\pm\) 0.06 & 0.61 \(\pm\) 0.04 & 0.65 \(\pm\) 0.16 & 0.59 \(\pm\) 0.12 & & NS & *** & * \\  & 2 & 0.64 \(\pm\) 0.08 & 0.55 \(\pm\) 0.05 & 0.71 \(\pm\) 0.07 & 0.53 \(\pm\) 0.05 & & & \\ Cohesiveness (-) & 0 & 0.23 \(\pm\) 0.03 & 0.21 \(\pm\) 0.02 & 0.24 \(\pm\) 0.12 & 0.25 \(\pm\) 0.12 & & NS & *** \\  & 2 & 0.19 \(\pm\) 0.02 & 0.17 \(\pm\) 0.01 & 0.18 \(\pm\) 0.01 & 0.16 \(\pm\) 0.04 & NS & NS & *** \\ Chewiness (kG) & 0 & 0.40 \(\pm\) 0.05 & 0.44 \(\pm\) 0.09 & 0.44 \(\pm\) 0.14 & 0.60 \(\pm\) 0.13 & & & \\  & 2 & 0.25 \(\pm\) 0.07 & 0.28 \(\pm\) 0.06 & 0.38 \(\pm\) 0.07 & 0.34 \(\pm\) 0.06 & & & \\ \hline \end{tabular}
\end{table} 
Table 4: Color and textural parameters of the cheeses (mean \(\pm\) SD). Similarly, the comparison between the fresh and stored HF cheees (separately for N and H) revealed that the \(\Delta E\) was between 1 and 3 (2.09 and 1.46, respectively). In comparison, storage did not trigger a noticeable color change in N and H RP cheees (\(\Delta E\) equaled 0.98 and 0.66, respectively). The textural parameters of the fresh and stored cheees are presented in Table 4. Milk source and wild garlic addition affected the hardness and adhesiveness (\(p\leq 0.001\)), as well as the chewiness (\(p\leq 0.001\) and \(p\leq 0.05\), respectively). Furthermore, the addition of herbs influenced the springiness of cheees (\(p\leq 0.001\)). The hardness and adhesiveness did not change during the storage period; while the springiness, cohesiveness, and chewiness experienced a decrease (\(p\leq 0.05\), \(p\leq 0.001\) and \(p\leq 0.001\), respectively). HF cheees were characterized by a lower hardness, adhesiveness, and chewiness than the RP ones. The addition of wild garlic resulted in an increase in hardness and chewiness. It also triggered a decrease in the adhesiveness and springiness. A higher hardness noted in RP cheese, compared to HF, was probably caused by their lower fat content (Table 1).