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Figure 2.
Frequency sweeps over the ripening of a commercial low-fat soft cheese containing whey proteins. Full symbols elastic modulus (G′) and empty symbols viscous modulus (G″): (♦◊) day 1, (▲∆) day 21, (■□) day 48 and (●○) day 76 of ripening. Points represent individual values of one of two replications.