Often, flavor rules when it comes to consumer acceptability of foods. When it comes to cultured dairy foods, I might add “texture rules.”
I would venture to say that an acceptable texture is prerequisite to acceptance of any cultured milk product. Think about it: when a consumer puts a yogurt or other cultured milk product into her mouth, the first perception is likely a tactile sensation on the palate. Then flavors begin to enter the consumer “acceptability equation.” Finally, after swallowing, the mouth-coating (another texture attribute) may factor into the perception of the eating experience.