Changes in the rheological behavior and viscoelastic properties were analyzed during ripening of a semi-hard cheese (Tybo Argentino) packaged in a plastic film. Casein breakdown was measured by electrophoresis. Degradation of ClsIcasein was rapid compared with that of ~-casein. Some rheological parameters obtained from uniaxial compression tests changed during ripening. Hardness decreased, and adhesiveness increased; however, cohesiveness did not change significantly.
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Bértola et al. (1992) studied this question.
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