## 4 Discussion
\begin{table}
\begin{tabular}{l c c c c} \hline \hline \multirow{2}{*}{**Parameter**} & \multicolumn{3}{c}{**Time [Month]**} & \multirow{2}{*}{**Cheese**} \\ \cline{2-2} \cline{4-5}  & **0** & **1** & **2** & **Symbol** \\ \hline Hardness Cycle 1 [N] & 93.50 \({}^{\text{Bb}}\)\(\pm\) 18.62 & 68.80 \({}^{\text{Ab}}\)\(\pm\) 4.43 & 102.67 \({}^{\text{Bc}}\)\(\pm\) 14.18 & \\ Adhesiveness [mJ] & 1.02 \({}^{\text{Aa}}\)\(\pm\) 0.86 & 1.13 \({}^{\text{Aa}}\)\(\pm\) 0.99 & 1.18 \({}^{\text{Aa}}\)\(\pm\) 0.76 & \\ Hardness Cycle 2 [N] & 68.35 \({}^{\text{Ab}}\)\(\pm\) 13.09 & 59.17 \({}^{\text{Ac}}\)\(\pm\) 3.73 & 57.23 \({}^{\text{Ab}}\)\(\pm\) 4.46 & \\ Cohesiveness & 0.61 \({}^{\text{Ba}}\)\(\pm\) 0.05 & 0.74 \({}^{\text{Cb}}\)\(\pm\) 0.01 & 0.38 \({}^{\text{Aa}}\)\(\pm\) 0.06 & AW \\ Springiness [mm] & 8.87 \({}^{\text{Ba}}\)\(\pm\) 0.07 & 8.67 \({}^{\text{Ba}}\)\(\pm\) 0.14 & 8.11 \({}^{\text{Aa}}\)\(\pm\) 0.56 & \\ Gumminess [N] & 57.20 \({}^{\text{Bb}}\)\(\pm\) 11.77 & 51.07 \({}^{\text{Bc}}\)\(\pm\) 2.87 & 39.45 \({}^{\text{Ab}}\)\(\pm\) 9.45 & \\ Chewiness [mJ] & 506.83 \({}^{\text{Bb}}\)\(\pm\) 101.56 & 442.37 \({}^{\text{Bc}}\)\(\pm\) 20.15 & 324.06 \({}^{\text{Ab}}\)\(\pm\) 91.61 & \\ \hline Hardness Cycle 1 [N] & 64.21 \(\pm\) 15.75 & 50.00 \({}^{\text{Aa}}\)\(\pm\) 8.03 & 72.50 \({}^{\text{Ab}}\)\(\pm\) 19.50 & \\ Adhesiveness [mJ] & 1.77 \({}^{\text{Aa}}\)\(\pm\) 0.15 & 1.28 \({}^{\text{Aa}}\)\(\pm\) 0.68 & 1.00 \({}^{\text{Aa}}\)\(\pm\) 0.77 & \\ Hardness Cycle 2 [N] & 45.30 \({}^{\text{Aa}}\)\(\pm\) 12.07 & 43.30 \({}^{\text{Ab}}\)\(\pm\) 6.79 & 56.42 \({}^{\text{Ab}}\)\(\pm\) 14.54 & \\ Cohesiveness & 0.61 \({}^{\text{Aa}}\)\(\pm\) 0.13 & 0.75 \({}^{\text{Bb}}\)\(\pm\) 0.01 & 0.64 \({}^{\text{Ab}}\)\(\pm\) 0.06 & \\ Springiness [mm] & 8.82 \({}^{\text{Ba}}\)\(\pm\) 0.14 & 8.67 \({}^{\text{Ba}}\)\(\pm\) 0.12 & 8.46 \({}^{\text{Aa}}\)\(\pm\) 0.13 & \\ Gumminess [N] & 38.72 \({}^{\text{Aa}}\)\(\pm\) 10.61 & 37.45 \({}^{\text{Ab}}\)\(\pm\) 5.94 & 46.26 \({}^{\text{Ab}}\)\(\pm\) 12.32 & \\ Chewiness [mJ] & 341.27 \({}^{\text{Aa}}\)\(\pm\) 93.96 & 325.15 \({}^{\text{Ab}}\)\(\pm\) 54.34 & 391.35 \({}^{\text{Ab}}\)\(\pm\) 104.33 & \\ \hline Hardness Cycle 1 [N] & 51.54 \({}^{\text{Ba}}\)\(\pm\) 4.93 & 42.94 \({}^{\text{Aa}}\)\(\pm\) 4.63 & 46.38 \({}^{\text{ABa}}\)\(\pm\) 5.77 & \\ Adhesiveness [mJ] & 1.27 \({}^{\text{Aa}}\)\(\pm\) 0.68 & 1.07 \({}^{\text{Aa}}\)\(\pm\) 0.89 & 0.95 \({}^{\text{Aa}}\)\(\pm\) 1.10 & \\ Hardness Cycle 2 [N] & 35.78 \({}^{\text{Aa}}\)\(\pm\) 4.27 & 35.85 \({}^{\text{Aa}}\)\(\pm\) 3.10 & 31.49 \({}^{\text{Aa}}\)\(\pm\) 2.53 & \\ Cohesiveness & 0.57 \({}^{\text{Ba}}\)\(\pm\) 0.08 & 0.71 \({}^{\text{Ca}}\)\(\pm\) 0.01 & 0.37 \({}^{\text{Aa}}\)\(\pm\) 0.09 & Os2 \\ Springiness [mm] & 8.77 \({}^{\text{Ba}}\)\(\pm\) 0.06 & 8.50 \({}^{\text{Ba}}\)\(\pm\) 0.13 & 7.27 \({}^{\text{Aa}}\)\(\pm\) 1.28 & \\ Gumminess [N] & 29.50 \({}^{\text{Ba}}\)\(\pm\) 4.73 & 30.52 \({}^{\text{Ba}}\)\(\pm\) 2.84 & 17.09 \({}^{\text{Aa}}\)\(\pm\) 3.01 & \\ Chewiness [mJ] & 258.43 \({}^{\text{Ba}}\)\(\pm\) 40.04 & 259.67 \({}^{\text{Ba}}\)\(\pm\) 26.94 & 126.37 \({}^{\text{Aa}}\)\(\pm\) 40.04 & \\ \hline \hline \end{tabular}  
* Explanatory: AW—farmer’s acid-rennet goat’s cheese with acid whey, B1—farmer’s acid-rennet goat’s cheese with _L. brevis_ B1, Os2—farmer’s acid-rennet goat’s cheese with _L. plantarum_ Os2. The values were expressed as means \(\pm\) SD. means in the same column followed by different lowercase letters within samples at the same time are significantly different (\(p<0.05\)); means in the same row followed by different uppercase letters within the same sample at different times are significantly different (\(p<0.05\)); (n = 6).  
\end{table} 
Table 7: Texture instrumental parameters of goat’s acid-rennet chees after production and after 1 and 2 months of storage. value is \(>\)10\({}^{5}\) CFU/g, the cheese batch must be tested for staphylococcal enterotoxins [53].