ISO/TS 17996:2023

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

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.

Fromage — Détermination des propriétés rhéologiques par compression uniaxiale à vitesse constante de translation

General Information

• Status: Published
• Publication Date: 05-Feb-2023
• ICS: 67.100.30 - Cheese
• Technical Committee: ISO/TC 34/SC 5 - Milk and milk products
• Drafting Committee: ISO/TC 34/SC 5 - Milk and milk products
• Current Stage: 6060 - International Standard published
• Start Date: 06-Feb-2023
• Due Date: 07-Dec-2023
• Completion Date: 06-Feb-2023

Relations

• Revises: ISO/TS 17996:2006 - Cheese — Determination of rheological properties by uniaxial compression at constant displacement rate
• Effective Date: 11-Jun-2022

Standards Content (Sample)

TECHNICAL ISO/TS
SPECIFICATION 17996
IDF/RM 205
Second edition
2023-02
Cheese — Determination of
rheological properties by uniaxial
compression at constant displacement
rate
Fromage — Détermination des propriétés rhéologiques par
compression uniaxiale à vitesse constante de translation
Reference numbers
IDF/RM 205 :2023(E)
IDF/RM 205 :2023(E)
© ISO and IDF 2023
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on
the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address below
or ISO’s member body in the country of the requester.
ISO copyright office International Dairy Federation
CP 401 • Ch. de Blandonnet 8 Silver Building • Bd Auguste Reyers 70/B
CH-1214 Vernier, Geneva B-1030 Brussels
Phone: [phone] Phone: [phone]
Fax: [phone]
Email: [e-mail] Email: [e-mail]
Website: www.iso.org Website: www.fil-idf.org
Published in Switzerland
ii
IDF/RM 205 :2023(E)
Contents Page
Forewords .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principle . 1
5 Apparatus . 2
6 Sampling . 3
7 Procedure .4
7.1 Thermal equilibration of test samples . 4
7.2 Test portion . 4
7.2.1 Location . 4
7.2.2 Direction . 5
7.2.3 Geometry . 5
7.2.4 Cutting . 5
7.2.5 Delay . 6
7.3 Test conditions . 6
7.3.1 Relative deformation . 6
7.3.2 Crosshead speed . 6
7.3.3 Number of compression cycles . 6
7.3.4 Number of test portions . 7
7.3.5 Measuring temperature . 7
7.3.6 Nature of the interface between test portion and plates . 7
8 Analysis of the compression curves .7
8.1 Data representation and calculation . 7
8.1.1 Data representation . 7
8.1.2 Calculation of stress and strain . 8
8.2 Parameters characterizing the compression curves . 9
8.2.1 General . 9
8.2.2 Modulus of deformability . 9
8.2.3 Apparent fracture point . 9
8.2.4 Apparent fracture work . 10
8.3 Expression of results . 11
9 Precision .11
9.1 Interlaboratory test . . 11
9.2 Repeatability . 11
9.3 Reproducibility . 11
10 Test report .12
Annex A (normative) Non-standard sample conditions .13
Annex B (informative) Examples of compression curves .15
Annex C (informative) Results of interlaboratory trial with one sample .17
Bibliography .18
iii
IDF/RM 205 :2023(E)
Forewords
ISO (the International Organization for Standardization) is a worldwide federation of national
standards bodies (ISO member bodies). The work of preparing International Standards is normally
carried out through ISO technical committees. Each member body interested in a subject for which
a technical committee has been established has the right to be represented on that committee.
International organizations, governmental and non-governmental, in liaison with ISO, also take part
in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all
matters of electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the
different types of ISO documents should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives).
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received (see www.iso.org/patents).
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and
expressions related to conformity assessment, as well as information about ISO’s adherence to
the World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT), see
www.iso.org/iso/foreword.html.
This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 5,
Milk and milk products, and the International Dairy Federation (IDF). It is being published jointly by ISO
and IDF.
This second edition cancels and replaces the first edition (ISO/TS 17996:2006 | IDF/RM 205:2006),
which has been technically revised, with the following changes:
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodies can be found at www.iso.org/members.html.
iv
IDF/RM 205 :2023(E)
IDF (the International Dairy Federation) is a non-profit private sector organization representing the
interests of various stakeholders in dairying at the global level. IDF members are organized in National
Committees, which are national associations composed of representatives of dairy-related national
interest groups including dairy farmers, dairy processing industry, dairy suppliers, academics and
governments/food control authorities.
ISO and IDF collaborate closely on all matters of standardization relating to methods of analysis
and sampling for milk and milk products. Since 2001, ISO and IDF jointly publish their International
Standards using the logos and reference numbers of both organizations.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. IDF shall not be held responsible for identifying any or all such patent rights. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received (see www.iso.org/patents).
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
This document was prepared by the IDF Standing Committee on Analytical Methods for Processing Aids
and Indicators and ISO Technical Committee ISO/TC 34, Food products, Subcommittee SC 5, Milk and
milk products. It is being published jointly by ISO and IDF.
The work was carried out by the IDF/ISO Action Team on P18 of the Standing Committee on Analytical
Methods for Processing Aids and Indicators under the aegis of its project leader Mr P. Watkinson (NZ).
v
TECHNICAL SPECIFICATION
IDF/RM 205 :2023(E)
Cheese — Determination of rheological properties by
uniaxial compression at constant displacement rate
1 Scope
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.
2 Normative references
There are no normative references in this document.
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
ISO and IEC maintain terminology databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at https:// www .iso .org/ obp
— IEC Electropedia: available at https:// www .electropedia .org/
3.1
rheological properties
deformation under compression of the test sample
Note 1 to entry: In accordance with the procedure specified in this document.
4 Principle
A cylindrical test sample, of defined dimensions, is compressed at a constant crosshead speed with a
compression tool up to a relative deformation sufficient to determine the apparent fracture point. The
force, which is the resistance of the cheese sample during compression, is measured with a load cell.
The displacement may be measured either from the position of the cross head or calculated from the
elapsed time multiplied by the displacement rate.
A schematic representation of the principle of the test is given in Figure 1.
IDF/RM 205 :2023(E)
Key
X displacement V constant displacement rate of the compression tool
Y force H initial sample height
1 compression tool ΔH variation in sample height
a
2 sample Apparent fracture point.
3 fixed base
Figure 1 — Schematic principle of uniaxial compression at constant displacement rate
5 Apparatus
Usual laboratory equipment and, in particular, the following.
5.1 Cork-borer, such as that shown in Figure 2 as an example.
It is recommended to mount the cork-borer on a drill-stand in order to drive it slowly and steadily
through the test sample.
IDF/RM 205 :2023(E)
Key
1 cork borer
2 cheese plug
Example A: d external diameter (d = 25 mm)
e e
d internal diameter (d = 23 mm)
i i
D cutting head diameter (D = 20 mm)
Example B: d external diameter (d = 16,5 mm)
e e
D cutting head diameter (D = d is the internal diameter of 15,3 mm)
i
Figure 2 — Cork-borers for cutting cylindrical cheese plug
5.2 Parallel-wire cutting device, with a wire of diameter less than or equal to 0,4 mm and with a
system to keep the two wires parallel to each other and perpendicular to the plug. It should also include
a mechanically driven cutting system to cut the test sample to the required height.
5.3 Measuring cell, with a support and compression plate of the same stiff material, with smooth
and parallel surfaces, e.g. stainless steel, aluminium or polytetrafluoroethylene (PTFE), of diameter
larger (by 20 %) than that of the deformed test portion when at maximum compression. The load cell
capacity shall have a reasonable relationship to the expected maximum force.
5.4 Compression instrument, providing compression functions typically consisting of two (or
one) vertical columns on a platform and a crosshead connected perpendicular to these columns. This
crosshead is driven vertically up and down by a motor. The load cell is typically directly connected to
this crosshead and fixed to the compression tool (top plate) as shown in Figure 1. The fixed base in
Figure 1 (bottom plate) is connected to the platform.
6 Sampling
A representative sample should have been sent to the laboratory. It should not have been damaged or
changed during transport or storage.
Sampling is not part of the method specified in this document. A recommended sampling method is
[1]
given in ISO 707 | IDF 50 .
IDF/RM 205 :2023(E)
7 Procedure
7.1 Thermal equilibration of test samples
If the storage temperature of the loaf of cheese is above that of the measuring temperature, then the loaf
of cheese shall be equilibrated at the measuring temperature for at least 50 h before further preparation
of the test sample because of the slow crystallization of milk fat in the cheese.
If the storage temperature of the loaf of cheese is below that of the measuring temperature, before any
preparation, store the loaf of cheese at the measuring temperature for at least 12 h. If there are specific
difficulties that can occur during the sample preparation at the measuring temperature, then sample at
the lower storage temperature and then equilibrate the test samples to the measurement temperature.
In this case, the sample thermal equilibration time may be less than 12 h.
NOTE Examples of specific sampling difficulties are that the cheese is hard to cut, or a heated loaf of cheese
changes the storage regime and therefore stops the use of the unsampled portions of the loaf of cheese for future
measurements.
The following shall be avoided:
a) dehydration of the test sample during the period of thermal equilibration;
b) deformation of the test sample due to its own mass.
7.2 Test portion
7.2.1 Location
Take the test portion from the loaf of the cheese with a plug about half a radius, either along a circle of a
cylindrical cheese, or along one side of a rectangular cheese (see Figure 3).
Cut the test portion in the plug in the area representing around half of the length (see Figure 4, plug A).
If the height of cheese is sufficient, two portions can be taken as shown in Figure 4, plug B and plug C.
a) Cheese with cylindrical form b) Cheese with parallelepipedal form
Key
R radius • plug in case 1
W width ° plug in case 2
L length
Figure 3 — Location of plug for cheese sampling
IDF/RM 205 :2023(E)
Key
1 sample
Figure 4 — Three types of sampling in plug
7.2.2 Direction
The standard direction for taking the test portion is parallel to the pressure axis in cheese making. See
Annex B for non-standard sampling conditions.
7.2.3 Geometry
The shape of the test portion shall be a cylinder with initial height/diameter ratio (h /d ) of between
0 0
1,1 and 1,5.
The initial height, h , of the test portion shall range from 12,5 mm to 25 mm. The diameter, d , for a
0 0
given height follows the above-mentioned ratio.
7.2.4 Cutting
Remove the rind or the plastic cover. Take a test portion using a cork-borer (5.1) with shapes shown in
Figure 2. For sticky cheeses, samples are easier to take with corer A than corer B. For cheese varieties
showing shortness or brittleness, form B as shown in Figure 2 is more appropriate than form A. It is
recommended to use a cork-borer mounted on a drill-stand in order to drive it slowly and steadily
through the test sample.
If it is difficult to obtain a good cylindrical form, it is recommended to use mineral oil of low viscosity
1)
(e.g. Vaseline® oil) to lubricate the cork-borer. Do not test samples with cracks, holes or other visible
defects.
1) Vaseline® is an example of a suitable product available commercially. This information is given for the
convenience of users of this document and does not constitute an endorsement by ISO of this product.
IDF/RM 205 :2023(E)
Use a parallel-wire cutting device to cut the test sample to the required height. The wire diameter shall
be less than or equal to 0,4 mm. It is essential to have a system that keeps the two wires parallel to
each other and perpendicular to the plug. Preferably, use a mechanically driven cu
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