Viscoelastic behavior during the ripening of a commercial low-fat soft cheese

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Volume 90 / No 5 (September–October 2010)

Dairy Sci. Technol., 90 5 (2010) 589-599

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Figure 5.

Decay of rheological parameters obtained from power-law and Maxwell equations as a function of ripening time of a commercial low-fat soft cheese containing whey proteins. Lines represent fitted curves.

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