New Cream Probe
Measure firmness according to a standard DLG method.
The term “strength" is clear when it comes to solid materials. Tensile, compressive and breaking strength are precisely defined values but applying these terms to foams such as whipped cream, egg whites or mousses is difficult. The Cream Probe is moved at a specified speed and the foam strength is given by the force plateau while the probe is travelling in the bulk of the sample. The Cream Probe is used for measuring firmness according to a standard DLG method used for milk and milk products including ice cream.
The use of this probe and its relevant project files are explained in an Application Study in the Education Zone of Exponent Connect software (version 8.0.6.0 and later). The application study was based on a paper by Horst Pichert that was published when a ‘Whipped Cream Probe’ was first developed over 40 years ago (Pichert, Horst. "A new test device for measuring the strength of viscous foams in food." Journal of Food Study and Research 169.4 (1979): 284-289.) At the time this probe replaced the apparatus that was generally in use as a more accurate method of determining the firmness of viscous foams of food.
The Cream Probe can be used on all models of Texture Analyser and software but has a limited load of 1kg due to its construction and is therefore only optimally suited to low force Load Cells.
