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Penetrative Evaluation of the Firmness And Stickiness of Cheese Spread Triangles using the CT3 Texture Analyzer
Penetrative Evaluation of the Firmness And Stickiness of Cheese Spread Triangles using the CT3 Texture Analyzer
30 Jul 2017Cheese is made from curd by coagulating the casein in milk. The type of curd that develops depends upon the handling techniques, moisture content and aging durations. Texture analysis plays an integral part in the development of low fat products where a developer may want to mimic the textural profile of a product’s full-fat counterpart. In this application note, the CT3 Texture Analyzer was used with a cylinder probe to determine the consistencies and firmness of soft cheese.
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Food and Beverage AnalyzersFood and Beverage Analyzers are commonly used to provide information about the chemical composition, structure and physical properties of food materials.Food and Beverage ProcessingFood and Beverage Processing involves the preparation of food products for further analysis. Typical instrumentation includes blanchers, color sorters, cookers, grinders, and refrigeration. These are used to replicate the processes commonly used in the commercial preparation of food and beverages.Mechanical TestingMechanical testing explores the elastic and inelastic nature of a material when force is applied. A mechanical test shows whether a material is suitable for its intended application by measuring hardness, tensile strength, elongation, elasticity, and fatigue limit.Non-Destructive TechniquesNon-destructive techniques (NDT) describes a variety of analytical techniques used to evaluate the properties of a material. Common methods include ultrasonic, magnetic-particle, liquid penetrant, radiographic, remote visual inspection (RVI), and eddy-current testing. NDT is regularly used in forensic engineering, civil engineering, mechanical engineering, electrical engineering, systems engineering, aeronautical engineering, and medicine.Texture AnalysisFood TestingFood testing refers to a variety experiments including PCR, mass spectrometry, processing, QuEChERS, analyzing and Kjeldahl.