Table 4. Sensory evaluation of Kwark cheese supplemented with commercial starter and Bifidobacterium longum KACC 91563

Kwark cheese	Storage days	Color	Flavor	Texture	Taste	Overall acceptance
C1	0	7.58±0.10	6.05±0.59	5.93±0.21	5.75±0.64*	6.15±0.87*
	10	7.65±0.21	5.40±1.13	5.40±0.85	4.45±1.34	4.75±1.48
T2	0	7.68±0.21	6.28±0.57	5.98±0.26	5.83±0.25*	6.30±0.42*
	10	7.60±0.14	5.55±0.21	5.35±0.49	4.85±0.21	5.30±0.00