From:  Feta-type cheese developed from camel (Camelus dromedarius) milk: physicochemical properties and sensory acceptability

 Sensory acceptability of camel milk feta-type cheese as compared to cow milk feta cheese (n = 32).

TreatmentColourAromaTasteTextureOverall liking
Camel milk6.56 ± 1.995.75a ± 2.004.06a ± 2.345.25a ± 2.094.19a ± 2.12
Cow milk6.81 ± 1.736.97b ± 1.827.41b ± 1.586.44b ± 2.177.41b ± 1.43
p-value0.5950.013< 0.0010.030< 0.001

Means with different superscript letters within a column are significantly different (p < 0.05); values in the Table are means plus standard deviations. n = number of panelists.