Application Studies / Brie and Camembert Tested Four Ways

Brie and Camembert Tested Four Ways

Industry:

Food

Dairy

Attributes measured:

stiffness

peak force

adhesive peak force

work of adhesion

firmness

Background

Brie and Camembert both have edible rinds and relatively creamy textures. The tests were conducted to determine which method best picked up the moldy rinds and which best quantifies the softness and adhesion of the interior cheese.
Two brands and three sizes of Brie and Camembert cheeses were evaluated using four different test techniques. The wheels tested were President 4” Camembert, Alouette 5” Brie, and President 6” Brie. The probes used were a TA-52 2 mm diameter probe, a TA-53 3 mm diameter probe, a TA-17 30o cone probe, and a TA-46 MORS chisel blade. The cheese blocks were placed directly on the TA.XTPlus platform for testing.

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