Dairy Product Texture Measurement

Let us show you a range of possibilities for measuring textural properties of dairy products with a texture analyser.

BRAND Stable Micro Systems
MADE IN United Kingdom
WARRANTY 2 Years Warranty + 10 Years SPARE PARTS
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PRODUCT DETAILS

Measure a multitude of textures from raw ingredients to finished product.

As consumer tastes become increasingly sophisticated, supermarkets are displaying a wider variety of dairy products in an attempt to supply consumers with the choice they desire, whether it's creamier yoghurt, stretchier mozzarella, a more spreadable spread or softer scooping ice cream.

One way manufacturers can survive in this competitive environment, and retain consumer satisfaction and market share, is to invest in the quality of their existing products as well as new product development and innovation. Texture analysis is a key element in the production of high quality foods. Consumer surveys have demonstrated that product texture is closely linked to its popularity. The softness or hardness of a cheese, for example, could have a lasting influence on brand loyalty. Equally, consumers may be disappointed if a yoghurt has an unpleasant mouthfeel.

Meeting market demand, however, isn’t easy. Production methods, processing parameters, the need for ‘dairy-free’ and potential ingredient substitution will all need to be considered as to their contribution to change in finished product texture. The market is exciting and playful but loyalty is key and quick to change so you’ll want to make sure that the product quality is optimally measured and monitored to minimise failure.

A wide range of DAIRY PRODUCT test methods is built into Exponent Texture Analyser software and will automatically load at the click of a button. We help make your testing quicker to access and the analysis of your product properties already prepared for you.

Typical measurements include: • Firmness / Hardness • Consistency • Fracturability • Spreadability • Extensibility / Elasticity / Stretchability • Flexibility • Wire Cutting Force • Shell Strength • Foam Stability • Work Softening •

When a test solution doesn’t exist, we go ahead and develop it – the Cheese Extensibility Rig and Cheese Grating Rig are classic examples of our Community Registered Designs.

Ball Probes

Can be used to apply small deformation to e.g. cheese to determine firmness.

TTC Spreadability Rig

Used for the measurement of spreadability of e.g. fats, table spreads.

Forward / Back Extrusion Rigs

Used to assess the consistency or extrudability of such products as yoghurt, sauces, cream.

Egg Support Rig

Used to provide stable support for egg penetration/compression tests with the ability to retain any potential fluid expressed during the test.

Wire Cutter

Used to assess firmness of block forms of butter, margarine, cheese with the aid of a fine wire.

Cylinder Probe

Can be used in a similar manner as a backward extrusion rig for e.g. mayonnaise, mousse consistency determination.

Fracture Wedges

Can be used to assess fracture/ 'bite force" of hard cheeses.

Multiple Puncture Probe

Particularly suited for the penetration of multiple particulates or non-uniform products to create an averaging effect.

Cheese Extensibility Rig

Allows the assessment of molten cheese by the utilisation of a vessel and fork system.

Cheese Grating Rig

For assessment of the suitability of cheeses for grating, using a repeatable test cycle with the texture analyser in horizontal orientation. Three blades are supplied.

Egg Quality Testing System

This enables the producer to monitor a range of parameters to ensure that eggs meet the required quality standards.

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