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Table II.
Power-law parameters for elastic (G′ = aω x ) and viscous (G″ = bωy) moduli over the ripening of a commercial low-fat soft cheese containing whey proteins.
| Ripening time (days) | G′ |
G″ |
||||
|---|---|---|---|---|---|---|
| a (kPa·s)1 | x 1 | R 2 | b (kPa·s)1 | y 1 | R 2 | |
| 1 | 121.1 ± 5.2a | 0.217 ± 0.001a | 0.99 | 39.5 ± 1.5a | 0.185 ± 0.002a | 0.99 |
| 21 | 79.2 ± 16.1b | 0.231 ± 0.011ab | 0.99 | 28.8 ± 5.5b | 0.210 ± 0.011b | 0.99 |
| 48 | 72.1 ± 10.6b | 0.236 ± 0.008ab | 0.99 | 25.6 ± 3.5bc | 0.233 ± 0.008b | 0.99 |
| 76 | 43.9 ± 4.5c | 0.248 ± 0.017b | 0.99 | 17.7 ± 1.5c | 0.215 ± 0.011b | 0.99 |