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<p class="MsoBodyText" style="mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="mso-bidi-font-size: 12.0pt;">This document specifies a method for the determination of rheological properties by uniaxial compression at constant displacement rate in hard and semi-hard cheeses.</span></p>
<p class="MsoBodyText" style="mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="mso-bidi-font-size: 12.0pt;">The method provides standard conditions for sampling and testing, for data representation and general principles of calculation.</span></p>
<p class="Note" style="line-height: 12.0pt; tab-stops: 19.85pt 39.7pt 48.25pt 59.55pt 79.4pt 99.25pt 119.05pt 138.9pt 158.75pt 178.6pt 7.0cm; mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="mso-bidi-font-size: 12.0pt;">NOTE<span style="mso-tab-count: 1;"> </span>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.</span></p>
Reģistrācijas numurs (WIID)
85170
Darbības sfēra
<p class="MsoBodyText" style="mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="mso-bidi-font-size: 12.0pt;">This document specifies a method for the determination of rheological properties by uniaxial compression at constant displacement rate in hard and semi-hard cheeses.</span></p>
<p class="MsoBodyText" style="mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="mso-bidi-font-size: 12.0pt;">The method provides standard conditions for sampling and testing, for data representation and general principles of calculation.</span></p>
<p class="Note" style="line-height: 12.0pt; tab-stops: 19.85pt 39.7pt 48.25pt 59.55pt 79.4pt 99.25pt 119.05pt 138.9pt 158.75pt 178.6pt 7.0cm; mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="mso-bidi-font-size: 12.0pt;">NOTE<span style="mso-tab-count: 1;"> </span>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.</span></p>
