Dairy Product Testing Attachments


Ball Probe - Cheese - Texture Analysis

TTC Spreadability Rig - Texture Analysis

Forward/Backward Extrusion Rigs - Texture Analysis

Ball Probes
Can be used to apply small
deformation to e.g. cheese to 
determine firmness.

TTC Spreadability Rig
Used for the measurement of
spreadability of e.g. fats, table 
spreads.

Forward & Backward 
Extrusion Rigs
Used to assess the consistency or
extrudability of such products as 
yoghurt, sauces, cream.

Egg Support Rig - Texture Analysis

Wire Cutter - Butter - Texture Analysis

Cylinder Probe - Yoghurt - Texture Analysis

Egg Support Rig
Used to provide stable support for
egg penetration/compression tests 
with the ability to retain any 
potential fluid expressed during 
the test.

Wire Cutter
Used to assess firmness of block
forms of butter, margarine, cheese 
with the aid of a fine wire.

Cylinder Probe
Can be used in a similar manner
as a backward extrusion rig for
e.g. mayonnaise, mousse
consistency determination.

Fracture Wedge Set - Texture Analysis

Multiple Puncture Probe - Cream - Texture Analysis

Cheese Extensibility Rig - Texture Analysis

Fracture Wedges
Can be used to assess fracture/
'bite force" of hard cheeses.

Multiple Puncture Probe
Particularly suited for the
penetration of multiple particulates 
or non-uniform products to create 
an averaging effect.

Cheese Extensibility Rig*
Allows the assessment of molten
cheese by utilisation of a vessel
and fork design.

Cheese Grating Rig

Multiple Extrusion Cell - Texture Analysis

Cheese Grating Rig*
For assessment of the suitability of cheeses for grating,
using a repeatable test cycle with the texture analyser 
in horizontal orientation. Three blades are supplied.

View video

Multiple Extrusion Cell
For assessment of the structural
breakdown of semi-solids during
test procedures.

*Community Registered Design


Application brochure

TO REQUEST THIS APPLICATION BROCHURE
CLICK HERE

Any of the texture analyser range can be used for the product tests listed below.

A selection of special attachments and typical measurements which are commonly used in this application area are shown above. However, this does not show the complete range of attachments available for the testing of dairy products. Test procedures include: compression, puncture/penetration, tension, fracture/bending, extrusion, cutting/shearing.

Typical measurements include:

  • Firmness/hardness: cheese, margarine, butter, ice cream, frozen yoghurt

  • Consistency: mayonnaise, cream, yoghurt, milk puddings, mousse, fromage frais, creme fraiche
  • Gel Strength: gelled dairy desserts, egg white
  • Fracturability: hard cheeses
  • Spreadability: table spreads, fats
  • Extensibility/Elasticity/ Stretchability: cheese (molten)
  • Flexibility: cheese
  • Wire Cutting force: cheese, butter
  • Shell Strength: eggs
  • Squeeze Flow Characteristics: cheese
  • Foam Stability: whipped dairy desserts
  • Work Softening: butter, fats
  • Creep Recovery: fats


Application Studies are available for the testing of dairy products using the TA.XT2i, TA.XTplus, TA.XTExpress  or TA.HDplus texture analysers.

In addition, scientific papers have been published which reference the use of the TA.XT2i/TA.XTplus/TA.HDplus in the testing of dairy products.

Click here for paper titles and citation details.

Application Studies


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