ISO International Standard

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.