There are several tests for dairy products using TVT-300XP. These can be used to predict the perception of the product of the consumer and to evaluate a change in the recipe for example.
Typical tests
| Consistency | e.g. yoghurt, mayonnaise, soft cheese, cream, mousse |
| Spreadability | e.g. butter, fats |
| Firmness/Hardness | e.g. cheese, butter, ice cream |
| Extensibility/Stretchability/Elasticity | e.g. cheese |
| Fracturability | e.g. cheese |
| Gel strength | e.g. gelled desserts |
| Adhesiveness/Stickiness | |
| Cutting force | e.g. cheese, butter |
| Stability | e.g. milk foam, whipped desserts |
| Work softening | e.g. butter, fats |
Accessories
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| Cylinder probe Can be used for consistency determination. A small cylinder probe can be used to measure the firmness of ice cream e.g. |
Conical probe Can be used for the spreadability of products. |
Spherical probe Can be used to determine the firmness of cheeses and the spreadablility of products. This is a gentle form of deformation. |
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| Back extrusion Can be used to determine the consistency and flowability. |
Knife blade Can be used for the firmness of ice-cream e.g. |
Wire cutter Can be used to measure the cutting strength of e.g. cheese. |