Table 5: Organoleptic evaluation of the two types of whey cheese 1 day after production and after 25 day’s storage^*.

Organoleptic characteristics	Traditional whey cheese		Whey cheese analogue
	Day 1	Day 25	Day 1	Day 25
Texture (0 - 40)	37.05^c± 0.13	34.72^b± 0.10	30.52^a± 0.21	31.20^a± 1.18
Taste (0 - 50)	44.80^c± 0.20	28.33^a± 2.73	40.16^b± 0.37	41.04^b± 1.20
Color (0 - 10)	9.58^c± 0.10	8.78^b± 0.15	7.78^a± 0.47	8.01^a± 0.13
Total (0 - 100)	91.43^c± 1.56	71.83^a± 2.63	78.46^b ± 2.97	80.24^b± 2.21

^*Values are means ± standard error of mean. Different letters (a,b,c) in the same row are indicative of a significant statistical difference (P < 0.05) between the values.