Dairy Product Testing

Any of the texture analyser range can be used for the product tests listed below. A selection of special attachments and typical measurements are also shown which are commonly used in this application area. However, this does not show the complete range of attachments available for the testing of dairy products. Test procedures include: compression, puncture/penetration, tension, fracture/bending, extrusion, cutting/shearing. Typical measurements include: Firmness/hardness: cheese, margarine, butter, ice cream, frozen yoghurt Consistency: mayonnaise, cream, yoghurt, milk puddings, mousse, fromage frais, creme fraiche Gel Strength: gelled dairy desserts, egg white Fracturability: hard cheeses Spreadability: table spreads, fats Extensibility/Elasticity/ Stretchability: cheese (molten) Flexibility: cheese Wire Cutting force: cheese, butter Shell Strength: eggs Squeeze Flow Characteristics: cheese Foam Stability: whipped dairy desserts Work Softening: butter, fats Creep Recovery: fats

For more information on Dairy Product Testing talk to Stable Micro Systems Ltd