Cheese. Determination of rheological properties by uniaxial compression at constant displacement rate Ingestion-build-224916

Cheese. Determination of rheological properties by uniaxial compression at constant displacement rate Ingestion-build-2249161 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

This document also provides processes that can be employed for defining

EN 61310-1

thereby enabling the test method to detect very small imperfections

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The recommendations in the first edition of IEC/TR 62296 were considered in preparing the third edition of IEC 60601-1

It is technology independent as much as reasonably possible

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fibres or flyings the level of housekeeping may influence the inspection and maintenance requirements

BS EN 2476 provides you guidance on chemical composition

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By performing the tests