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Greek Yogurt Firmness and Stickiness

Situation

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.

This processor did not have a way to objectivly measure the difference in texture between their products. It was important for them to know that the products’ textures were very similar, because from a customer stand-point, they do not want a customer to experience a drastic difference in texture between the 0% fat product and the 2% fat product.

 

 

Method

Testing was performed with a TMS-Pro Texture Analyzer, a 250N load cell and an FTC custom-made cylinder probe. The test performed was a back extrusion test. As such, the program was written to start at zero, run down at 100mm/min until it sensed the top of the yogurt, then run into the yogurt 20mm at 200mm/min, then return to zero. The individual cup of yogurt was placed on the standard fixture table so the cylinder probe ran down directly into the product.

The graph to the right shows the curves generated from the test. The first curve is the cylinder probe entering the product. The negative force curves on the bottom show the cylinder retracting from the product and the stickiness on the return home. The test proved positive results for the processor, as there was not a significant difference detected between the textures of the two products.

 

 

Significance

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

Trusted by customers across the world

At the University of Saskatchewan, we are the proud owners of three generations of Food Technology Corporation texture equipment, all of which are still in working condition.

We are looking forward to future innovations from FTC.

 

 

Phyllis J. Shand, University of Saskatchewan - Canada
https://www.usask.ca/

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/