Table 5. Sensory evaluation of curd prepared with addition of four different types of double emulsions

Salty intensity Oiliness Overall preference
Control 2.13 ± 1.64b 3.80 ± 1.64b 2.33 ± 1.23c
A 2.25 ± 1.28b 1.80 ± 1.30b 2.53 ± 1.36bc
B 3.38 ± 1.30a 2.80 ± 0.84ab 3.07 ± 1.49a
C 3.38 ± 1.19a 3.40 ± 1.52ab 3.27 ± 1.33ab
D 3.88 ± 1.13a 3.20 ± 1.48a 3.80 ± 1.37a