Spatiotemporal Characterization of Texture of Crescenza Cheese, a Soft Fresh Italian Cheese

Figure 1

Sample preparation procedure for texture analysis measurements. (a) Crescenza cheese molds were portioned into six parts classified in function of the sampling zone of the cheese. (b) The central part of the mold was used for textural measurement and was cut into two slices. (c, d) The two slices were positioned with the cutting surface on the top. (e) Top view of the surface subjected to compression test, with references to cheese geometry (LF: lower face of the cheese; UF: upper face of the cheese; CP: central part of the cheese; OP: outer part of the cheese).