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

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Table I.

Physicochemical properties over the ripening of a commercial low-fat soft cheese containing whey proteins.

Ripening time (days)	Moisture (% w/w)¹	pH¹	Salt (% w/w)¹	Proteins (% w/w)¹	Maturation index¹
1	52.80 ± 0.46^a	5.27 ± 0.03^b	0.41 ± 0.00^a	33.58 ± 0.01	3.60 ± 0.67^a
21	52.26 ± 0.68^a	5.18 ± 0.05^ab	0.71 ± 0.05^b	33.31 ± 1.17	6.62 ± 0.21^b
48	51.76 ± 0.59^a	5.11 ± 0.03^a	0.76 ± 0.14^b	33.26 ± 0.40	8.66 ± 1.05^c
76	52.43 ± 0.29^a	5.16 ± 0.04^a	0.69 ± 0.13^b	33.42 ± 1.39	10.24 ± 0.54^c

Mean values and standard deviations of three samples.

^a–c

Mean values within a column with the same letter are not significantly different (P < 0.05).