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, whether it's creamier yoghurt, stretchier mozzarella, a more spreadable spread or softer scooping ice cream.

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.

Meeting market demand, however, isn’t easy. Production methods, processing parameters, the need for ‘dairy-free’ and potential ingredient substitution will all need to be considered as to their contribution to change in finished product texture. The market is exciting and playful but loyalty is key and quick to change so you’ll want to make sure that the product quality is optimally measured and monitored to minimise failure.

A wide range of DAIRY PRODUCT test methods is built into Exponent Texture Analyser software and will automatically load at the click of a button. We help make your testing quicker to access and the analysis of your product properties already prepared for you.

Typical measurements include: • Firmness / Hardness • Consistency • Fracturability • Spreadability • Extensibility / Elasticity / Stretchability • Flexibility • Wire Cutting Force • Shell Strength • Foam Stability • Work Softening •

When a test solution doesn’t exist, we go ahead and develop it – the Cheese Extensibility Rig and Cheese Grating Rig are classic examples of our Community Registered Designs.