Yogurts Tested Three Ways

Requesting multiple application studies? Click here.

Request this Application Study

Looking for more application studies on other topics? Save yourself some typing and use this handy form instead.

* indicates required field


Firmness, Stickiness, Adhesion

Abstract

The varieties of commercial yogurts that are available in retail stores have very different consistency and physical characteristics. This application study discusses three methods which precisely quantify yogurt texture using the TA.XTPlus Texture Analyzer. These methods were applied to testing six brands of strawberry yogurt purchased at a local store. The methods involved penetrating the yogurt containers with a TA-2A 90 degree cone probe and a TA-3 1” diameter cylinder probe, as well as a relaxation test which was conducted with the TA-3 cylinder probe.