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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

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/

I have been using the TMS-Pro mechanical tester in our undergraduate biological materials property course for the past 3 years. The simple setup and operation of the TMS-Pro allows my students to focus on learning the theoretical underpinnings of mechanical properties instead of fighting with a finicky test system.

An added bonus is working with Shirl and his amazing team at Food Technology Corporation. They respond almost immediately to questions and inquiries and are always friendly and helpful. 

Jennifer (Melander) Keshwani, Ph.D. University of Nebraska-Lincoln
http://www.unl.edu/