Rheolution's Resources in Agri-Food

The viscoelastic properties of yogurt significantly influences the overall sensory experience of the consumer. A smooth, creamy consistency enhances mouthfeel and consumer satisfaction, serving as a key differentiator among brands. Viscoelasticity affects flavor perception, with variations in thickness and creaminess potentially altering the taste experience, making texture crucial for yogurt appeal and enjoyment.

Natural cheese is valued not only for its distinctive flavor and nutritional benefits, but also for its functional properties during cooking and processing. Among these, meltability plays a central role in determining cheese performance in applications such as pizza, baked dishes, and ready-to-eat meals. Functional behavior is influenced by cheese composition, microstructure, ripening stage, and manufacturing parameters, which together determine how cheese responds to heat and mechanical handling during food preparation.

Sour cream and crème fraîche are fermented dairy products valued for their smooth texture, delicate acidity, and richness. Despite their apparent simplicity, manufacturing them at scale involves controlling multiple variables. Variations in cream composition, starter culture performance, type and dose of hydrocolloids (or none) and processing conditions can lead to differences in texture, viscosity, and flavor directly impacting product quality and consumer perception.

Producing yogurt with consistent quality is a technical challenge, even for experienced dairy processors. Variations in milk composition, starter culture activity, and processing conditions can significantly influence the product’s final texture, flavor, and stability. Seasonal changes in milk protein and fat levels, for example, may alter gel structure and syneresis behavior.

The viscoelastic properties of yogurt significantly influences the overall sensory experience of the consumer. A smooth, creamy consistency enhances mouthfeel and consumer satisfaction, serving as a key differentiator among brands. Viscoelasticity affects flavor perception, with variations in thickness and creaminess potentially altering the taste experience, making texture crucial for yogurt appeal and enjoyment.

Growing demands for quicker cell quantification methods push beyond traditional cell counting chambers, prompting innovative solutions that facilitate accurate counting while diminishing time. Turbidity, reflecting solution cloudiness in the presence of light scatterers, emerges as an effective means to accelerate cell quantification.