Storage Period(Days) Treatments Organoleptic Properties (10 pointsscale)
Odor Color Flavor Texture Acceptability
0 Thyme 6.00 9.05 5.20 5.05 5.90
Rosemary 3.95 8.65 4.25 5.10 4.35
Citrus 5.85 8.15 4.90 5.04 7.15
Clove 2.90 8.90 3.80 5.05 3.15
Control 1 5.01 9.20 4.10 5.05 5.16
Control 2 5.01 8.70 3.75 5.10 5.65
30 Thyme 7.05 8.50 5.65 4.63 6.60
Rosemary 5.20 8.85 5.15 4.85 5.05
Citrus 7.10 9.20 5.90 4.80 7.05
Clove 2.80 8.90 3.70 4.51 4.35
Control 1 6.05 8.70 5.15 5.49 5.90
Control 2 6.01 8.15 5.05 5.55 5.70
60 Thyme 7.50 8.80 6.70 5.20 8.10
Rosemary 4.65 8.50 5.00 5.62 5.95
Citrus 7.85 8.90 7.65 5.50 8.25
Clove 3.85 9.20 4.05 4.91 5.05
Control 1 6.55 8.85 5.50 6.73 8.00
Control 2 7.15 8.70 5.55 6.79 7.05
90 Thyme 9.05 8.65 8.70 6.45 8.35
Rosemary 5.70 8.50 5.65 7.11 6.30
Citrus 9.20 8.80 8.25 6.90 9.00
Clove 4.45 9.20 5.25 4.85 5.16
Control 1 7.75 8.15 8.15 8.35 8.30
Control 2 8.10 9.05 7.75 8.33 8.35
Table 2: Results of sensory evaluation of Ras cheese treated with essential oils. Means within the same column followed by the same letters are not significantly different at P<0.05.