“…The microbiota in raw ewe milk is represented mainly by Lactobacillus spp., Enterococcus spp., Lactococcus spp., Streptococcus spp., Kluyveromyces marxianus, and Geotrichum candidum. [1,2,12,56] Descriptive sensory analysis performed on bryndza cheese samples demonstrated statistically significant influence of storage in NP and VP samples on the intensities of sensory descriptors of appearance: smooth paste and lumpy; descriptors of aroma: sour, ovine, yeasty, milk fat, dank, pungent, putrescent; descriptors of taste: delicious, sheep cheese taste, pleasantly acidic, salty, bitter, musty; and descriptors of consistency: spreadable, firm, cohesive, soft, sticky, curdy, and friable (p < 0.001). It has been reported that the use of modified atmosphere packaging for dairy products with high percentages of CO 2 may have a detrimental effect on the sensory properties, especially with regard to flavour.…”