Table 2. Sensory properties of Ricotta cheese added with Citrus microcarpa concentrated solution as coagulation agent replacement

Traits	Treatments
Traits	Control	C2¹⁾	C3²⁾
Color	7.78±0.44^b	8.67±0.71^a	8.89±0.60^a
Flavor	8.67±1.00^b	8.78±0.83^ab	9.57±0.53^a
Texture	8.56±1.13	8.78±0.67	8.78±0.83
Juiciness	8.44±1.13	8.33±0.71	8.44±0.73
Off-flavor	8.22±0.97^b	8.67±0.50^ab	9.22±0.67^a
Overall acceptability	8.17±1.12^b	8.33±0.71^b	9.50±0.53^a

All values are mean±SD.
Likert scale ranging from 1 point (poor) to 10 points (excellent).
C2, Citric acid 3%, calamansi 2%.
C3, Citric acid 2%, calamansi 3%.
Means on the same row with different letters are significantly different (p<0.05).