Abstract
The curd firmness meter was interfaced with an Apple IIe computer to increase both the efficiency of the instrument and the accuracy of the instrumental measurements. The computerization allows for collection of real-time data, graphical analysis, and maintenance of results in a data base capable of generating reports. The newly modified curd firmness meter can measure the firmness of cheeses and gels. The mean, lowest, and highest firmness points are obtained from the computer-generated, force-time curve. The mean firmness values distinguish among samples, and the low and high firmness points give information on variability within samples.
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