Texture is one of the key parameters for a food product and its acceptance by the consumer. Texture can be adjusted by a wide range of additives and processes.
Dairy products, such as cheeses and yogurts, constitute an important part of nutrition and are usually obtained by milk gel formation. Their texture has an direct impact on the quality of the product. Food developers can use different ingredients, such as rennets, starter cultures and proteins, or different processes to obtain the desired texture.
In this webinar, you can learn how Rheolaser Master can monitor the gel formation in real-time and provide detailed information about key parameters (gel point, gel strength, flocculation point). With these results, food specialists can easily choose the right ingredients and process parameters for a faster and better development.
We will cover:
– Obtain key parameters by real-time monitoring of milk gel formation
– Reduce time-to-market of new products by screening numerous recipes
– Optimize your process by identifying the most promising product