You may have heard the statement, “milk is nature’s perfect food.” Nutritionally speaking, that is true.

The health halo around protein-fortified foods and beverages shines brighter every day.

Often, flavor rules when it comes to consumer acceptability of foods. When it comes to cultured dairy foods, I might add “texture rules.”

Dairy-product developers must get the texture just right in foods and beverages. They have to consider multiple factors, including ingredients, processing techniques, packaging and costs.

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.