Dairy Product Testing Attachments

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Dairy Products Testing

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.

Dairy Products Testing

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 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
(Registered design)
Allows the assessment of molten
cheese by utilisation of a vessel
and fork design.

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

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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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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 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 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 (Registered design) Allows the assessment of molten cheese by utilisation of a vessel and fork design.

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