New Cottage Cheese and Alternative Pastas Application Studies

Our newest round of application studies is now available! Request them using the links below or by contacting your regional manager.

• Cottage Cheese Tested with the TA-93WST Wire Screen Forward Extrusion fixture. This application study illustrates a test method that typically excels at differentiating the firmness characteristics of non-uniform samples like cottage cheese.
• Alternative Pasta Tested with a Forward Extrusion Method. The demand for pasta made from a variety of alternative grains and legumes has risen in recent years. These reformulations change the texture of a product and it can be difficult to obtain a pasta texture that is acceptable for consumers. Texture analysis can greatly assist with helping create a successful reformulation. In this study three different types of alternative penne pasta were compared with a traditional wheat-based penne pasta.

Check out our extensive application studies library to see how to test a wide variety of applications with the TA.XTPlus family of texture analyzers.

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