Brookfield Engineering has published an application note comparing texture analysis of various cheese samples using a 45° cone probe.
Researchers from engineering company tested a range of cheese samples to accurately determine ‘spreadability’ and softness as defined through the quantification of curd characteristics.
Texture analysis is a key factor in the quantification process because it acts as a rheological predictor of finished product quality, as well as a potential indicator of moisture content.
The research team attempted to create a low-fat cheese sample that maintained viscosity and texture, mimicking the full-fat counterpart.
Having tested full-fat, light and extra light samples, the team concluded that the full fat sample had the firmest texture.
Having added stabilisation proteins to the extra light sample, the research found that the inclusion of these products failed to accurately mimic the overall profile of the full-fat sample.
To read the application note, please click on the link above.
