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A Device for Measuring the Body of Cream Cheese

University of Wisconsin, Madison

ABSTRACT

During a study of the physical properties of cream cheese it became necessary to measure the consistency or body of the different samples. Several methods which had been used for measuring the consistency of butter were tried without success. Among these methods were penetration tests based on a falling ball or needle (1) and a crushing test (2). The apparatus of Valentine and Sargent (3) was also investigated. The most satisfactory method found was a modification of the method and apparatus described by Sommer and Matsen (4) for the measuring of curd strength in milk. Their apparatus was modified by substituting a specially designed plunger for the curd knife of their apparatus.

The plunger devised consists of a cone to the center of the base of which is attached the end of a drill rod one-eighth inch in diameter and five inches long. Plungers are made with cones with diameters of 4, 8, and 10 mm.

^* Armour and Co., Research Laboratory, Chicago.