The chewing process transforms food into bolus for a safe swallow. It is known that. humans adapt their chewing behavior to food product characteristics. This study. aimed at identifying individual chewing strategies of healthy consumers and determining. the respective consequences on bolus properties. For that purpose, the. chewing activity of 50 subjects was recorded during consumption of five model. cheeses. Boluses were collected at the swallowing threshold for rheological analyses. We found that 30% of subjects showed only slight adaptation of chewing activity to. product characteristics and thus produced boluses with different rheological properties. Among the 70% of subjects who adapted their chewing behavior, 57%. adapted their behavior via chewing time and 40% adapted their behavior via. chewing time and muscular contraction amplitude. Among the bolus rheological. parameters, only consistency was not influenced by chewing strategies. Hence, it. seemed to be a determinant factor of the swallowing threshold for these products.