## 3 Results
### Penetration Tests  
The images in Figure 5a-c show the results of the penetration tests (Qmat program screenshots) for Camembert, Brie, Dorblue, and Roquefort chees using a 9-degree cone at speeds of 12 mm/min (Figure 5a), 30 mm/min (Figure 5b), and 60 mm/min (Figure 5c). The graph in each section presents the force (N) as a function of the penetration depth (mm). Several specific observations can be drawn from their analysis, namely:  
1. Camembert (speed 12 mm/min): The force increases steadily with the penetration depth up to approximately 10 mm, after which it stabilizes; the maximum displacement reached at the maximum force is 13.70 mm. 2. Brie (speed 30 mm/min): A steeper increase in force is noted compared to Camembert, reaching a plateau after approximately 9 mm; the maximum force is reached at the maximum displacement of 13.19 mm. 3. Dorblue/Roquefort (speed 60 mm/min): The increase in force is even steeper, reaching a plateau after approximately 8 mm, and the maximum force is reached at the maximum penetration depth of 12.30 mm. The increasing the penetration speed leads to a more rapid increase in the applied force, indicating greater resistance \begin{table}
\begin{tabular}{l l l l l} \hline
**Characteristic** & **Camembert** & **Brie** & **Dorblue** & **Roquefort** \\ \hline Sample mass (g) & 120 & 125 & 100 & 100 \\ \hline Height (mm) & 32.5 & 32.5 & 25 & 25 \\ \hline Nutritional value (kcal per 100 g) & 216 & 334 & 413 & 346 \\ \hline pH & 6.7 & 7.5 & 6.2 & 6.0 \\ \hline Milk fats (g per 100 g) & 13.5 & 17 & 29 & 29.8 \\ \hline Total proteins (g per 100 g) & 23.5 & 20 & 19 & 21.1 \\ \hline Dry matter (\%) & 61.7 & 64.65 & 64.23 & 56.16 \\ \hline Sodium (g per 100 g) & 1.5 & 1.3 & 1.7 & 3.5 \\ \hline \end{tabular}
\end{table} 
Table 2: Physical and chemical characteristics of the products. to initial deformation. This is especially evident at the speed of 60 mm/min for Dorblue/Roquefort. Regarding the texture and consistency of the cheese, it was observed:  
* Camembert, having a softer texture, shows a smooth increase in force;
* Brie, being slightly firmer, exhibits a more rapid increase in force;
* Dorblue, with a denser structure and higher mold content, presents the greatest resistance to penetration;
* Roquefort shows the lowest values of resistance to penetration, mainly due to its crumbly structure. The rheological behavior of cheeses with a softer texture (Camembert) reveals that they have lower resistance to penetration, while those with a firmer and denser texture (Dorblue) show greater resistance. The penetration speed significantly influences the measured force and should be taken into consideration when evaluating the consistency of the cheeses. Figure 5: \(Cont.\)  
As a result of processing the data from the experiments, the average penetration force values for each variety of cheese were obtained, for each geometric configuration of the cone, and each specified speed. Figure 5a-c show the average penetration force values obtained from the experiments over time for the four types of cheese (Camembert, Brie, Dorblue, and Roquefort) using a 9-degree cone at three different speeds: 12 mm/min, 30 mm/s, and 60 mm/s. A more detailed interpretation of the results for each graph is presented in the following section. In Figure 5a (with the cone moving at a speed of 12 mm/min), we observe that the Camembert cheese starts with a low force, gradually increasing over time, reaching approximately 0.9 N in 80 s; Brie cheese behaves similarly to Camembert but slightly lower, peaking around 0.8 N; Dorblue cheese starts with a low force value, increases relatively steadily, and peaks around 0.7 N; in contrast, the Roquefort variety starts with a higher initial force and consistently increases, reaching approximately 0.6 N at the end. The graph in Figure 5b presents the results for the cone moving at a speed of 30 mm/min.