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Cheese Slices Firmness and Stickiness

Situation

Cheese slices tested for firmness and lack of stickiness This processor did not have a way to objectively measure the difference in texture between their processed, sliced cheese products which they knew had two different textures by having peformed sensory testing on the products. If the cheese is too soft, it clogs up the industrial slicers. If the cheese is too hard, it will not be a desirable end product for consumer.

Therefore, by being able to measure the exact texture, they can adjust their formulations to make the desirable texture of the cheese.

Method

Testing was performed with a TMS-Pro Texture Analyzer, a 250N load cell and a 1” diameter Clear Perspex cylinder probe. We chose a cylinder probe to replicate feeling the cheese with your finger to indicate firmness. The test performed was a compression test. As such, the program was written to start at zero, run down at 100mm/min until it sensed the top of the cheese, then run into the cheese 12mm at 500mm/min, then return to zero. Samples were stacks of sliced cheese measuring 15mm in height. We chose stacks instead of single cheese slices to get an overall better representation of product texture and saving time by testing more slices at once.

 

Significance

firmer and softer cheese have different peak force readings

  • Quick and easy test that gives repeatable, objective results.
  • Allows for more concise control of textural attributes of the product.
  • Reduces the possibility of downtime due to a product that does not meet quality standards.
  • Test can be used as baseline standard, product comparison or both.

Trusted by customers across the world

The University of Arizona’s Nutritional Sciences Food Lab acquired a Texture Analyzer from Food Technologies about 5 years ago. The company has a great product, which is tailored to food needs. 

We have used the Texture Analyzer for both research projects and as a tool to demonstrate to students how food manufacturers can employ objective testing in product evaluation to show how differing ingredients in the same product can affect quality attributes. Its use adds another dimension to the foods labs.

Drew Lambert has been instrumental in helping with set up for testing and providing support whenever there’s a question. He has been a pleasure to work with and is always accommodating with our needs and schedules.  He has even sent us special attachments for special projects.  We couldn’t ask for a better technical support.  Thanks for a great product and great service.

Patricia Sparks, Ph.D.
Assistant Professor of Practice
https://www.arizona.edu

I have found FTC to be an excellent partner for our company. In particular, it has been especially gratifying to work with Shirl Lakeway. Both creative and accommodating, he worked very hard with us to develop our projects.

I appreciate his commitment to our joint efforts and his open-minded approach. He and FTC have been exceptionally helpful.

Steve Antonius, Del Monte Foods
http://www.delmonte.com/

I am impressed by the great attitude you have toward your customers.

With all the responsibilities you have, but in less than an hour you reply to our one year’s worth of questions, as if you are dedicated to provide support to our company only.

 

 

Ahmed N. Alajaji, Aljazirah Dates and Food, Saudi Arabia
http://www.aljazirahdates.com.sa