Dairy Product Texture Measurement and Analysis

The global market for dairy products has seen steady growth over the past ten years, reaching a value of over $270 billion and expected to drive the market to a value of $371.1billion by the end of 2017. 

As consumer tastes become increasingly sophisticated, supermarkets are displaying a wider variety of dairy products in an attempt to supply consumers with the choice they desire. 

One way manufacturers can survive in this competitive environment, and retain consumer satisfaction and market share, is to invest in the quality of their existing products as well as new product development and innovation. 

Texture analysis is a key element in the production of high quality foods. Consumer surveys have demonstrated that product texture is closely linked to its popularity. The softness or hardness of a cheese, for example, could have a lasting influence on brand loyalty. 

Equally, consumers may be disappointed if a yoghurt has an unpleasant mouthfeel. There are extensive advantages to using texture analysis in the dairy industry as, ultimately, it helps to achieve greater consumer satisfaction. 

Watch the video below to see a summary of the types of testing possibilities that are available for the measurement of dairy products.