Fig. 2.

a Changes in storage modulus (G′) and loss modulus (G″) as function of angular frequency, measured at strain of 0.2% and temperature of 5 °C for processed cheeses. b Storage modulus and loss modulus, during temperature sweep (25–80 °C) at frequency of 10 1/s and strain of 1% for the processed cheeses. c The changes in damping factor (tan d) during temperature sweep (25–80 °C) at frequency of 0.1 Hz and strain amplitude of 0.5% for cheese samples. See Fig. 1 for the treatments