ISO-17996 › Cheese - Determination of rheological properties by uniaxial compression at constant displacement rate
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This document specifies 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 can be difficult with some cheese varieties, e.g. caused by shortness, brittleness, stickiness and soft consistency. In these cases, reliable results cannot be achieved.
To find similar documents by classification:
67.100.30 (Cheese Including cottage cheese, whey cheese)
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Document Number
ISO/TS 17996:2023
Revision Level
2ND EDITION
Status
Current
Publication Date
Feb. 1, 2023
Committee Number
ISO/TC 34/SC 5