While a pleasing flavor is a prerequisite to consumer acceptability of all foods, the texture of fermented milks is as important — if not more important — in determining consumer preference of fermented milk products.
Some fermented milk products must be pourable, while others must be spoonable or even spreadable. In some cases, the fermented milk product must withstand extensive mixing with other ingredients and still maintain its characteristic texture. Fermented milk products that are too thick, too thin, too firm, too soft, too grainy or too slimy are all reasons for consumer rejection. Additionally, obvious phase separation (whey off) in the product triggers consumer concerns and negative impressions about product quality (even though, in some cases, users can simply stir the whey back into the product).