Dairy Product Texture Measurement

Let us show you a range of possibilities for measuring textural properties of dairy products with a texture analyser.

Measure a multitude of textures from raw ingredients to finished product.

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 is a classic example of our Community Registered Designs.

No one knows more about the texture analysis of dairy products – but don’t just take our word for it, read an example of what our customers have to say.

Looking for more information about eggs? See our Egg Quality Testing page 

Any of the texture analyser range can be used for the product tests listed.

A selection of special attachments and typical measurements which are commonly used in this application area are shown below, although this does not necessarily include the complete range available for the testing of dairy products. Test procedures include: compression, puncture / penetration, tension, fracture / bending, extrusion, cutting / shearing.

Ball Probe test on cheese

Ball Probes

Can be used to apply small deformation to e.g. cheese to determine firmness.
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Cream Probe

Cream Probe

Allows measurement of food foam firmness according to standard DLG method.

Egg Support Rig

Egg Support Rig

Used to provide stable support for egg penetration/compression tests with the ability to retain any potential fluid expressed during the test.
Read more

Using texture analysis in the development of dairy and dairy alternative products
Request an article about using texture analysis in the development of dairy and dairy alternative products
View our video on 10 ways to test cheese texture
See patents and other references to Dairy Product Texture Analysis
Read our blog posts about Dairy Product Texture Analysis

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