Cheese. Determination of rheological properties by uniaxial compression at constant displacement rate Ingestion-build-224916 This document also provides processes

This document also provides processes that can be employed for defining

segmentation

It is technology independent as much as reasonably possible

By performing the tests

BS EN 2476 provides you guidance on chemical composition

Cheese. Determination of rheological properties by uniaxial compression at constant displacement rate Ingestion-build-224916 This document also provides processes1 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