The present study examines how composition, casein proteolysis and characteristic holes are related to the rheological behaviour of a typical semi-hard Italian cheese. The texture parameters were evaluated using the force-deformation curves obtained from the textural profile analysis (TPA) test. Instrumental detection of hardness, fracturability, gumminess and chewiness were positively correlated with compositional data and negatively correlated with extent and dimension of the holes. Therefore, it has been possible to define mathematical equations that can be used to evaluate the characteristic textural parameters of the product and thus determine composition characteristics.
