Dairy Product Testing Attachments

TA.XTplus Texture Analyser

All of the texture analyser range can be used for testing the products listed below. A selection of special attachments and typical measurements are also shown which are commonly used in this application area.  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.

TA.HDplus Texture Analyser

Ball Probes Can be used to apply small deformation to e.g. cheese to determine firmness	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	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	Cheese Extensibility Rig (Registered design) Allows the assessment of molten cheese by utilisation of a vessel and fork design	Multiple Puncture Probe Particularly suited for the penetration of multiple particulates or non-uniform products to create an averaging effect.

Multiple Extrusion Cell

The Multiple Extrusion cell was originally developed by the Food Science & Technology Department at TNO Nutrition and Food Research Centre in The Netherlands. It was developed to look at the structural breakdown of semi-solids during a test.  Structural breakdown can be a result of mastication in the mouth or can occur during manufacturing of a product, e.g. during mixing and kneading.  Work-softening of an ingredient, like for example a bakery fat during mixing of a dough, has implications for the final product quality.  Evaluation of the rate and extent of the work softening of butter or the determination of the ease of chewing a meat snack or pasta are specific examples.

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Application Studies are available for the testing of DAIRY products using either the TA.XT2i, TA.XTplus 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.