Ametek Brookfield uses a one-inch spherical probe to evaluation of the firmness and stickiness of two different brands of cheese spread triangles in a recently-published application note.
Cheese is made from curd by coagulating the casein in milk. The texture of cheese can vary depending on the fat content, moisture and protein matrix. Texture analysis of the cheese products is necessary in quantifying the curd characteristics
so as to predict the final product quality, and this can be determined using the 1 inch spherical probe. This applies a gentle form of deformation on the sample over a specified distance. The maximum force applied is a measure of sample firmness.
