Cheese. Determination of rheological properties by uniaxial compression at constant displacement rate Ingestion-build-228203 NOTE 3 For the relationship

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Cheese. Determination of rheological properties by uniaxial compression at constant displacement rate Ingestion-build-228203 NOTE 3 For the relationship1 Scope This Technical Specification describes a method for the determination of rheological properties by uniaxial compression at constant displacement rate in hard and semi hard cheeses. The method provides standard conditions for sampling and testing, for data representation and general principles of calculation. NOTE Sampling might be difficult with some cheese varieties, for example caused by shortness, brittleness, stickiness and soft