## 4 Conclusions  
The results presented in this study showed that the material, and the capacity, of the ripening-preservation containers did not statistically significantly affect the physico-chemical, textural, microbiological, and sensory characteristics of the white brine cheeses. It should be noted that those white brine cheeses that are ripened and preserved in tin containers, and those that are ripened and preserved in stainless steel tanks, did not differ from each other in the two main parameters--their fat and moisture content--that determine the quality of cheese, according to the Greek legislation. Although no significant differences were observed between the white cheeses in brine that ripened and preserved in tin containers and stainless steel tanks, we consider that the latter can be used by cheese factories where a considerable part of their production is planned for repackaging as a SST container has many advantages, such as its reusability, resistance to corrosion and low temperatures, contribution to the product's hygiene and protection, and minimizing of losses during repackaging. \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Sensory Parameters**} & \multicolumn{6}{c}{**Ripening Time (Days)**} \\ \cline{2-7}  & \multicolumn{2}{c}{**60**} & \multicolumn{2}{c}{**90**} & \multicolumn{2}{c}{**180**} \\ \cline{2-7}  & \multicolumn{2}{c}{**TC**} & **SST** & **TC** & **SST** & **TC** & **SST** \\ \hline Appearance/Colour (0–10) & 9.14 \(\pm\) 0.14 \({}^{\text{a}}\) & 9.33 \(\pm\) 0.08 \({}^{\text{a}}\) & 9.21 \(\pm\) 0.37 \({}^{\text{a}}\) & 9.17 \(\pm\) 0.22 \({}^{\text{a}}\) & 9.42 \(\pm\) 0.30 \({}^{\text{a}}\) & 9.28 \(\pm\) 0.25 \({}^{\text{a}}\) \\ \hline Body/Texture (0–40) & 35.14 \(\pm\) 0.29 \({}^{\text{a}}\) & 35.14 \(\pm\) 0.29 \({}^{\text{a}}\) & 36.76 \(\pm\) 0.66 \({}^{\text{a}}\) & 36.67 \(\pm\) 1.84 \({}^{\text{a}}\) & 34.89 \(\pm\) 1.54 \({}^{\text{a}}\) & 33.56 \(\pm\) 2.04 \({}^{\text{a}}\) \\ \hline Flavor/Odor (0–50) & 42.98 \(\pm\) 2.03 \({}^{\text{a}}\) & 44.52 \(\pm\) 0.55 \({}^{\text{a}}\) & 45.48 \(\pm\) 1.15 \({}^{\text{a}}\) & 45.12 \(\pm\) 2.58 \({}^{\text{a}}\) & 40.00 \(\pm\) 2.89 \({}^{\text{a}}\) & 39.86 \(\pm\) 3.34 \({}^{\text{a}}\) \\ \hline Total (0–100) & 87.26 \(\pm\) 1.76 \({}^{\text{a}}\) & 89.00 \(\pm\) 0.75 \({}^{\text{a}}\) & 91.45 \(\pm\) 1.97 \({}^{\text{a}}\) & 90.95 \(\pm\) 4.60 \({}^{\text{a}}\) & 84.31 \(\pm\) 4.65 \({}^{\text{a}}\) & 82.69 \(\pm\) 5.51 \({}^{\text{a}}\) \\ \hline \hline \end{tabular}  
* Means in each parameter with the same superscripts for TC and SST values do not differ statistically significantly (\(p>0.05\)) in each time interval.  
\end{table} 
Table 14: Sensory evaluation of cheeses during their ripening and preservation in tin containers (TC) and stainless steel tanks (SST). (Means \(\pm\) S.D.). **Author Contributions:** Conceptualization, T.M., E.Z., Z.B. and M.K. ; methodology, T.M., E.Z. and Z.B. ; statistical analysis, M.K. and T.M. ; data curation, T.M., E.Z. and Z.B. ; writing--original draft preparation, T.M., E.Z., Z.B. and M.K. ; validation, T.M. and M.K. ; formal analysis, T.M. and M.K. ; writing--review editing and supervision, T.M. All authors have read and agreed to the published version of the manuscript. **Funding:** This research has been co-financed by the European Regional Development Fund of the European Union and Greek national funds through the Operational Program Competitiveness, Entrepreneurship and Innovation, under the call RESEARCH--CREATE--INNOVATE (project code: T1 EDK04595). **Data Availability Statement:** All related data and methods are presented in this paper. Additional inquiries should be addressed to the corresponding author.