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Cottage Cheese Curd Firmness

Situation

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.

The process of cooking the curd for cottage cheese has a great effect on the texture of the finished product. Because of this, the process is under constant manipulation in order to produce a consistent product. Additionally, the way a consumer views a good product varies geographically. For this reason, the product must not only be consistent, but tailored to what is desirable to the consumer. Texture is very important as cottage cheese is almost entirely evaluated on this characteristic.

 

Method

Before testing, samples were allowed to stabilize to room temperature (about 72 F°). A given amount of product was weighed and then placed in a standard shear, often referred to as the Kramer Shear Cell. For cottage cheese, the thin blade version is used due to the smaller particulates in the product. All testing was done using the TMS-Pro at a speed of 250 mm/min. As the upper blades moved down, the cottage cheese was first compressed and sheared through the bottom of the cell. The force required to deform the product gives a good indication of the textural properties.

 

Significance

  • Testing the texture of the product immediately after cooking, determines if it should be allowed to proceed through the processing and have the more expensive dressing applied
  • Measurement of the texture gives the process operators valuable feedback on the process to improved quality.

Trusted by customers across the world

Nestle purchased a texture system from Food Technology Corporation in 2006. Since then I have recommended the texture system to several vendors in North and Central America. Staff at FTC was able to develop a simple training manual and procedure for the texture system allowing easy training in short period of time.

From purchasing of equipment through to installation and start-up, the level of personal care and service was remarkable. Shirl Lakeway and his staff at Food Technology Corporation are patient and understanding, and are always at our disposal for any assistance. Since we bought the equipment we have had no problems and feel very secure knowing that we can count on FTC for their support and service.

Dr Mawele Shamaila, Nestle - USA
http://www.nestleusa.com/

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/

My first contact with FTC was through buying texture analyzer equipment as my area of interest is Rheology. We faced a problem operating the appliance. The company tried hard to help us through the internet, but the University thought it was better to send me to the company branch located in England. I received a highly advanced training course for 10 days free of charge. They provided me with programs that operate the equipment along with the information needed.

It was a great effort and outstanding support. I would like to thank Shirl Lakeway and FTC for providing me with this opportunity and for his continuous help. Finally, I encourage researchers who are interested in the physical properties of foods and dairy to choose FTC as it is a respectable and dependable company and offers the best deals concerning prices and training with different languages, such as Arabic for the Middle East.

Professor Hoda El-Zeini, Dairy Science and Agriculture University - Cairo, Egypt
Professor
https://cu.edu.eg