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Parmesan Cheese Fracturability

Situation

Measuring fracturability and cohesiveness of Parmesan Cheese blocks in order to predict if the cheese will shred well or not.

This processor produces blocks of hard cheeses which are sent to either be shredded or grated as end product. Processor had issues with some of the blocks fracturing and crumbling when on the shredding line. They needed to determine before hand the cheese's texture in order to decide if it was best for the shredder or grater. Highly fracturable and crumbly blocks were sent to be grated end product and those which kept their shape and stayed together were ideal for shredding.

Method

Testing was performed with a TMS-Pro Texture Analyzer, a 500N load cell and a 20° clear Perspex conical probe. The 3 blocks of cheese were tested at 45° F. The blocks were not cut into smaller samples in order not to cause fractures/breaks. The testing program was written to start with zeroing out, then run down to sense the top of the block before beginning the penetration as the blocks were not uniform in shape. The probe ran into the cheese until 50mm at a speed of 250mm/min, and then returned to its start position. The graph to the right shows 2 samples of each product tested.

Significance

The TMS-Pro texture analyzer system proved to detect the differences among the three cheese products and through numerous samples, proved to be consistent and repeatable.

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Gonzalo Moraes, Arrozur S.A. Montevideo – Uruguay

As a Meat Scientist and program leader for the University of Nevada, Reno, I need to ensure that equipment I use in my lab is reliable, durable, versatile, and accurate. For texture analysis of meats, there are many systems available in the market. Over the last 15 years of my career, I¹ve worked with many of them and had great and bad experiences with different brands.

Last year, I decided to try a different system for my lab, the TMS-Pro Texture Analyzer from Food Technology Corporation. The system has all the attributes I was expecting to conduct texture and shear force analysis in a quick and not complicated way. The customer support provided by them is outstanding and their technicians are always ready to walk me through new procedures and initial set up. If you are looking for a reliable system for food texture analysis and special customer service, the TMS-Pro is the system to go for and the Food Technology Corporation is the one that can deliver the support.

Amilton de Mello
Assistant Professor of Agriculture, Meat Science and Food Safety
https://www.unr.edu/anvs

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