Texture Analysis of Butter and Margarine
Margarine was developed to be a lower fat replacement for butter. To be successful in this goal, it is important that the two have similar textural properties as well as flavor and color.
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Texture Evaluation of Cottage Cheese
Dairy companies need a way to consistently measure and therefore, control the textural attributes of cottage cheese curd. Consumer desires for the texture of this product can vary considerably by geographical locations.
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Spreadability of Margarine
A manufacturer of different types of margarine wanted a quantifiable, consistent way to measure and ultimately better control the texture of their different products. They specifically wanted to know the spreadability of their packaged margarine.
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Texture Evaluation of Greek Yogurt
A processor of Greek yogurt was looking for a way to measure the difference between their 0% fat and 2% fat products. Current methods involve sensorial inspections which are very subjective.
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Texture Evaluation of Cream Cheese
A dairy foods processor wanted a quantifiable, consistent way to detect differences between two cream cheese products.
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Texture Evaluation of Processed Sliced Cheese
Measuring firmness of processed, sliced cheese.
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Texture Evaluation of Parmesan Cheese
Measuring fracturability and cohesiveness of Parmesan Cheese blocks in order to predict if the cheese will shred well or not.
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