Penetrative Evaluation of the Firmness And Stickiness of Cheese Spread Triangles using the CT3 Texture Analyzer

Cheese is made from curd by coagulating the casein in milk. The type of curd that develops depends upon the handling techniques, moisture content and aging durations. Texture analysis plays an integral part in the development of low fat products where a developer may want to mimic the textural profile of a product’s full-fat counterpart. In this application note, the CT3 Texture Analyzer was used with a cylinder probe to determine the consistencies and firmness of soft cheese.