Development of a Potential Probiotic Fresh Cheese Using Two Lactobacillus salivarius Strains Isolated from Human Milk

Figure 4

Graphical charts of the sensory profile of control cheese (○) and cheeses containing L. salivarius CECT5713 (■) and PS2 (▲) after 28 days at 4°C. (a) Odour related attributes. (b) Flavour and taste related attributes. (c) Texture and appearance descriptors.

(a)

(b)

(c)