ABSTRACT
Uniaxial testing is the most popular configuration for evaluating mechanical and rheological properties of cheeses. In this chapter, we attempt to summarize the extensive literature on different cheeses. The available data are diverse and are often collected by various testing modes, which can be grouped under the word “uniaxial.” Uniaxial testing is also the most popular method for instrumental evaluation of cheese texture (see Chapter 7). One way to handle such diverse literature on properties of different cheeses would be to present the available data according to the type of cheese. However, we organized the information according to the specific test method (e.g., uniaxial compression, tension, relaxation, etc.), since effects of many experimental factors (e.g., deformation rate, cheese age, etc.) on rheological properties of different cheeses bear some similarities.
