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Texture Changes During the Ripening of Port Salut Argentino Cheese in 2 Sampling Zones

Texture changes during ripening of Port Salut Argentino cheese for different sampling zones were studied. Compression relaxation tests were performed and results were analyzed using both Maxwellian and Pelg's models. Elastic equilibrium modulus obtained from the Maxwelllan model decreased from 1.22 to 0.11 10 4 Pa during ripening. The constants derived from Peleg's model, k and k s , diminished with ripening time from 1.18 to 0.71 min and from 1.27 to 1.12, respectively. Asymptotic equilibrium modulus from Peleg's model decreased from 0.95 to 0.07 10 4 Pa during ripening. Rate parameters derived from a 1st order kinetics applied to both equilibrium moduli showed that the decrease was faster in the external zone (0.0846 d -1 ) than in the central zone (0.0368 d -1 ). The correlation between equilibrium moduli, salt concentration, moisture content, and maturation indexes was obtained with a determination coefficient of 0.76.