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Maintaining Textural Consistency of Dairy products

Dairy products such as butter, cheese, whipped, sour and clotted creams and mousses and yogurt with each batch is very important for manufacturers. The textural properties of these products can be represented as smoothness, firmness, creaminess, consistency and viscosity. The undesirable texture characteristics include syneresis, lumpiness and graininess. These products can have varying textures, which depends on the milk source, the microflora used, and the presence or absence of sweeteners or fruit. Other factors such as pH and total solids may also affect the stability and textural aspects of a dairy-based product. 

There are certain texture testing methods designed to replicate product handling by consumers including spreading, pouring, bending, squashing, and cutting the product. It also include testing of viscous liquids such as yogurt to assess the spoonability and flowability, and determining shredability of cheese for better control in production and softening. The universal texture analyser comes with special jigs and fixtures designed for bulk shearing, compression, extrusion, penetration, puncture and manu sorts of tests on the dairy product. The sample is placed on the texture analyser test bench and arm of the analyzer contains the loadcell, to which a probe or fixture is attached. The arm then moves in either an up or down direction at a defined rate of speed in order to compress or extend the food sample. Depending on the type of food product to test, an appropriate probe/fixture is selected.


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