Cheese. Determination of rheological properties by uniaxial compression at constant displacement rate Ingestion-build-228203 to avoid freezing in cold

to avoid freezing in cold weather

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NOTE 3 For the relationship between this document and the RCD product standards

Tensile test at room temperature

Cheese. Determination of rheological properties by uniaxial compression at constant displacement rate Ingestion-build-228203 to avoid freezing in cold1 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