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Cream Cheese Firmness

Situation

A dairy foods processor wanted a quantifiable, consistent way to detect differences between two cream cheese products.

This processor had just formulated a new, low-fat cream cheese product and needed a way to measure the effects on its texture from changing the formulation from regular to low-fat.

 

Method

The TMS-Pro texture analyzer system along with the penetration test method proved to detect the differences among the two cream cheese products and through numerous samples, proved to be consistent and repeatable.

 

Benefits

1. Quick and easy test that gives repeatable, objective results that are nearly real time with the processing

2. Reduces the possibility of downtime due to a product that does not meet quality standards

 

Significance

The TMS-Pro texture analyzer system along with the penetration test method proved to detect the differences among the two cream cheese prdoucts and through numerous samples, proved to be consistent and repeatable.

Trusted by customers across the world

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

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/

Service, equipment and people are all first class with Food Technology Corporation.

Questions and problems are handled quickly, which is something that is hard to find in today’s business environment.

 

 

 

David Smith, Riviana Foods Inc.
http://www.riviana.com/