ISO/TS 17996:2023 PDF

Name: ISO/TS 17996:2023 — Cheese — Determination of rheological properties by uniaxial compression at constant displacement rate
SKU: ISO/TS 17996:2023
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Cheese — Determination of rheological properties by uniaxial compression at constant displacement rate

Название (английский):

ISO/TS 17996:2023

Cheese — Determination of rheological properties by uniaxial compression at constant displacement rate

Статус документа:: Действующий
Формат:: Электронный (PDF)
Количество страниц:: 18
Дата публикации:: 6 февраля 2023 г.
Издание:: ISO TS 17996 edition 2 version 1
ICS:: 67.100.30

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Описание (английский):

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.

Abstract

Похожие стандарты

Упомянутые в описании и другие стандарты ISO

Overview

ISO/TS 17996:2023 - jointly published by ISO and IDF - specifies a laboratory method for determining rheological properties of hard and semi‑hard cheeses using uniaxial compression at a constant displacement rate. The test compresses a defined cylindrical cheese sample while measuring force and displacement to derive stress–strain data, identify an apparent fracture point, and calculate parameters such as modulus of deformability and fracture work. The document updates the 2006 edition and includes standard conditions for sampling, testing, data presentation and basic precision information.

Key topics and technical requirements

Scope and limits

Applies to hard and semi‑hard cheeses; unreliable for very short, brittle, sticky or soft varieties.

Principle

Compression of a cylindrical test portion at a constant crosshead speed; force measured by a load cell; displacement from crosshead or time × rate.

Apparatus

Typical lab compression instrument with load cell and parallel plates; cork‑borer for extracting cylindrical plugs; parallel‑wire cutter for trimming sample height; measuring cell with stiff, smooth parallel plates.

Sampling and test portion

Representative sample required (ISO 707 | IDF 50 is recommended for sampling practice).
Test plugs taken from specified loaf locations and oriented consistently.

Thermal equilibration

If loaf stored above measuring temperature: equilibrate at measurement temperature for at least 50 h.
If stored below measuring temperature: bring to measurement temperature for at least 12 h (exceptions allowed with documented rationale).
Avoid dehydration and deformation during equilibration.

Test conditions and data

Defined relative deformation, crosshead speed, number of compression cycles and test portions; measuring temperature and interface conditions specified.
Data representation, calculation of stress/strain, and derived parameters (modulus of deformability, apparent fracture point, apparent fracture work) are described.

Precision and reporting

Includes results of an interlaboratory trial and guidance on repeatability/reproducibility and test reporting.

Annexes

Non‑standard sample conditions, example compression curves and interlaboratory trial data.

Applications and who uses it

ISO/TS 17996:2023 is intended for:

Dairy quality‑control laboratories monitoring texture and consistency

Product development/R&D teams characterizing new formulations or processing changes

Process engineers optimizing pressing/maturation steps linked to texture

Regulatory bodies and researchers standardizing texture measurements for comparisons and publications

Typical uses include benchmarking cheese hardness, comparing processing effects, shelf‑life studies and validating texture-related claims.

Related standards

ISO 707 | IDF 50 - recommended sampling of milk and milk products (referenced for representative sample collection)

Additional ISO/IDF methods for cheese analysis may be used in combination for comprehensive quality assessment.

Keywords: ISO/TS 17996:2023, cheese rheology, uniaxial compression, cheese testing, rheological properties, cheese texture measurement, dairy quality control.

ISO/TS 17996:2023 PDF

Abstract

Похожие стандарты

Overview

Key topics and technical requirements

Applications and who uses it

Related standards

Технические детали

SIST EN ISO 707:2009

Milk and milk products - Guidance on sampling (ISO 707:2008)

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