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Texturally speaking, "ice cream" is something of a misnomer. Yes, consumers expect the frozen treat to be creamy; but any hint of actual iciness, either in the scoop or on the palate, qualifies as an unmistakable quality flaw.
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.
Cultured dairy products can be pourable or spoonable, smooth or creamy. Use technology to build the right structure and mouthfeel in order to satisfy consumers.
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.