Yoghurt, Spreads, Sauces

Analysis of yoghurt, cheese spreads and sauces

Savings potential

Yogurts, cheeses, and sauces have tremendous potential for process optimization. Rapid analysis for parameters such as moisture, protein, and fat provide the means to save money on ingredients while improving consistency.

Quality improvements

• Yogurt
  Extremely repeatable, user-friendly, rapid analysis of texture, viscosity, “mouth feel,” effects of shear, heat, cold and enzymatic activity.
• Cheese and processed cheese spreads
  Analyze melting characteristics, viscosity of melted cheese, gelling characteristics of whey protein concentrates, and the hydration index of rennet caseinate.
• Sauces (cheese and otherwise)
  Often, users can mimic the cooking/preparation process automatically, entirely within the instrument and without constant attention from the operator. Assess thickening, viscosity breakdown, melting, and starch pasting characteristics quickly, easily and reliably.