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What is Mecmesin | Texture Analysis?

 

Mecmesin | Texture Analysis is the rebrand of our Food Technology Corporation (FTC) business under our parent Mecmesin brand.

Through our 15 plus year association with FTC, Mecmesin has built up extensive experience in practical food texture measurement.

This rebrand is part of our strategy to emphasise the strength of our capabilities and to grow our food texture analysis business.

Our expertise combined with our cost effective solutions for field, factory and laboratory test environments makes us the ideal partner for your texture measurement needs.

Texture Analysis SolutionsCottage Cheese Curd Firmness

Highlights

  • Objective comparison of physical mouthfeel properties between ranges of preferable tastes in cottage cheese and curd textures
  • Repeatable test method to assess a bulk sample of the product using a software-controlled texture analyzer
  • Industry-standard Kramer fixture to compress and shear through and retract from the cheese
  • Quantified hardness and adhesiveness texture attributes representing firmness and stickiness to control manufacture to exact consumer quality expectation

Situation

Dairy companies need a way to consistently measure and therefore, control the textural attributes of cottage cheese curd. Consumer desires for the texture of this product can vary considerably by geographical locations.

The process of cooking the curd for cottage cheese has a great effect on the texture of the finished product. Because of this, the process is under constant manipulation in order to produce a consistent product. Additionally, the way a consumer views a good product varies geographically. For this reason, the product must not only be consistent, but tailored to what is desirable to the consumer. Texture is very important as cottage cheese is almost entirely evaluated on this characteristic.

 

Method

Before testing, samples were allowed to stabilize to room temperature (about 72° F). A given amount of product was weighed and then placed in a standard shear, often referred to as the Kramer Shear Cell. For cottage cheese, the thin blade version is used due to the smaller particulates in the product. All testing was done using the TMS-Pro at a speed of 250 mm/min. As the upper blades moved down, the cottage cheese was first compressed and sheared through the bottom of the cell. The force required to deform the product gives a good indication of the textural properties.

 

Significance

  • Testing the texture of the product immediately after cooking, determines if it should be allowed to proceed through the processing and have the more expensive dressing applied
  • Measurement of the texture gives the process operators valuable feedback on the process to improved quality.
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