## 3 Results
The contribution of yellowness increased with the cold storage time, and parameter b* was the highest on storage day 15 (10.77) and lowest on day 0 (9.41). An analysis of the data in Table 4 revealed that the examined packaging methods significantly (\(p\leq 0.01\)) affected the sensory quality of the goat cheeses. The cheeses that were vacuum-packaged with MEGA CO\({}_{2}\) absorbent pads received the highest scores for color (4.82 points) and aroma (4.86 points), which testifies to the high quality of these products. The aroma of the studied cheeses was described as desirable and characteristic of goat dairy products, with a distinctive milky note. The color of the examined samples was described as bright white. The vacuum-packaged chees also received very high scores for color (4.52 points) and aroma (4.80 points). In terms of color and aroma, the panelists gave significantly (\(p\leq 0.01\)) lowest scores to the unpackaged chees (3.32 and 2.79 points, respectively). The cheeses that were vacuum-packaged with absorbent pads received significantly (\(p\leq 0.01\)) highest scores for taste (4.53 points on average), which was described as slightly sweet with a milky note characteristic of goat milk. The vacuum-packaged cheeses differed significantly (\(p\leq 0.01\)) from the unpackaged samples which received the lowest scores for taste (2.80 points). The results presented in Table 4 indicate that the packaging method exerted a significant (\(p\leq 0.01\)) effect on the appearance of the cross-section of the cheese samples, their structure, and their consistency. The goat cheeses that were vacuum-packaged without and with absorbent pads were characterized by a more desirable color at the cross-section (excellent quality) than the unpackaged samples which received the lowest score (3.27 points) in this respect (satisfactory quality). According to the panelists, the cheeses that were vacuum-packaged with absorbent pads had the most desirable structure and consistency, and these samples received a higher score (4.77 points) (excellent quality) than the unpackaged (4.07 points) and vacuum-packaged (4.25) cheeses (high quality). The cold storage time exerted a negative effect on cheese color, which was significantly (\(p\leq 0.01\)) less desirable on storage days 10 and 15 than on days 0 and 5 (Table 4). The examined cheeses received the highest score for color on storage day 0 (4.86 points). Local discoloration and yellowing were observed on successive days of storage, and the evaluated cheeses received 4.43, 3.83, and 3.76 points on storage days 5, 10, and 15, respectively. These results point to the high (day 5) and satisfactory (days 10 and 15) quality of the analyzed cheeses. The aroma of the goat cheeses deteriorated significantly (\(p\leq 0.01\)) during cold storage and was described as foreign, bitter, and acidic. The evaluated cheeses were characterized by the most desirable aroma on storage day 0 (4.94 points, excellent quality), but they received a lower score already on storage day 5 (4.40 points, high quality), as well as on days 10 (3.93 points) and 15 (3.32 points) (Table 4). Significant (\(p\leq 0.01\) and \(p\leq 0.05\)) differences in the cross-sectional appearance of the cheeses were noted between storage day 0 and storage days 5, 10, and 15. The goat chees received the highest score on storage day 0 (4.88 points, excellent quality). Their quality was evaluated as high after 5 and 10 days of refrigerated storage (4.50 and 4.33 points, respectively). The cross-sectional appearance of the chees deteriorated after 15 days of storage, and these samples received only 3.64 points (satisfactory quality). The cold storage time significantly (\(p\leq 0.01\) and \(p\leq 0.05\)) influenced the structure and consistency of cheeses, and the scores awarded for these sensory attributes decreased on successive days of storage, from 4.88 points on day 0 to 4.33 points on day 5 (high quality) (Table 4).