Texture analysis

A new machine designed to measure the structural breakdown of semi-solids is the key to improving product quality. The multiple extrusion cell has been introduced to help processors identify the effects of manufacturing procedures and mastication on a product's quality. Its applications to chee...

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Bibliographic Details
Published in:Dairy Industries International 2001-12, Vol.66 (12), p.18-19
Main Author: SMEWING, Jo
Format: Magazinearticle
Language:English
Subjects:
Analysis
Biological and medical sciences
Brand loyalty
Breakdowns
Consumers
Dairy industry
Food industries
Food processing industry
Fundamental and applied biological sciences. Psychology
General aspects
Ice cream
Industrial equipment
Manufacturers
Methods of analysis, processing and quality control, regulation, standards
Milk and cheese industries. Ice creams
Product development
Quality control
Temperature
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Summary:A new machine designed to measure the structural breakdown of semi-solids is the key to improving product quality. The multiple extrusion cell has been introduced to help processors identify the effects of manufacturing procedures and mastication on a product's quality. Its applications to cheeses and ice creams are discussed.
ISSN:0308-8197