· THICK DAIRY LIQUIDS

Thick semi-solid products with weak gelled or flowing character. These products are usually supplied in containers due to their unsupported structure. They flow if unsupported, poured, pumped, extruded or spread during handling or consumption.

o Measurement of Consistency

o Measurement of Extrudability

Dairy_Products_Application

· CONTAINED PLASTIC & VISCOUS SOLIDS

Smooth viscous pastes with uniform structure. Self-supporting at low temperatures, becoming liquid as the temperature rises. Often supplied in container due to temperature-related softening.

o Measurement of Spreadability & Stickiness

· BLOCK (WRAPPED) SOLID DAIRY PRODUCTS

Self-supporting structures which are deformed, squashed, sheared or snapped during handling or consumption.

o Measurement of Firmness/Hardness

A measure of ripening, rind toughness, maturity, ease of slicing/ grating, shelf-life changes

o Wire Cutting

o Penetration test (of uniform products) using ball probe

o Multiple Puncture Probe (of non-uniform products)

o Measurement of Firmness/Hardness/Brittleness

A measure of elasticity, springiness and crumbliness

o Fracture Wedges

o TPA/Compression

· Molten Dairy Products

o Measurement of Extensibility/Stringiness

· TEMPERATURE CONTROLLED TESTING OF DAIRY PRODUCTS

· ASSESSMENT OF DAIRY PRODUCT PACKAGING

o Tensile Grips

o Universal Peel Rig

o Sachet/Tube Extrusion Rig

 

Dairy Product Testing

 

 

 ball-probe-cheese  ttc-spreadability-rig  forward-backward-extrusion-rigs
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 & Backward 
Extrusion Rigs
Used to assess the consistency or
extrudability of such products as
yoghurt, sauces, cream.
 egg-support-rig  wire-cutter-butter  cylinder-probe-yoghurt
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  multiple-puncture-probe-cream  cheese-extensibility-rig
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 utilisation of a vessel
and fork design.
 cheese-grating-rig  multiple-extrusion-cell
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.
Multiple Extrusion Cell
For assessment of the structural
breakdown of semi-solids during
test procedures.
View video *Community Registered Design
The Texture Analyser Range

Compare Texture Analysers - take your choice of instrument

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taxtplus tahdplus taxt-express
Most popular
single column
Texture Analyser
for universal application
High capacity
versatile
twin column
Texture Analyser
Simple stand-alone
Texture Analyser
with limited capacity
and testing stroke
Capacity 50kg 750kg 10kg
Speed Range 0.01 - 40mm/s 0.01 - 40mm/s 0.01 - 10mm/s
Maximum Data Acquisition 500pps 500pps 400pps
Full Library Test Availability x x
Full Flexibility of
Test Programming
and Data Analysis
x x
Expandability x x
Ease of Use x
Portability x x

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
Principle
  • Stable Micro Systems
  • Rudolph Research Analytical
  • Novasina
  • 3NH Colorimeter
  • CENTEC
  • Triowin