Application Studies / Yogurts Tested Three Ways

Yogurts Tested Three Ways

Industry:

Food

Dairy

Attributes measured:

hardness

firmness

stickiness

adhesion

Background

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.

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