Dairy products: The application of texture analysis on the latest developments
5 minute read
To survive in this competitive environment and retain consumer satisfaction and market share, manufacturers must 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 dairy products and the development of new ideas. However, production methods, processing parameters, the need for ‘dairy-free’, no/low fat, 3D printing applications and potential ingredient substitution will all need to be considered as to their contribution to change in finished product texture.
Non-dairy alternatives to yoghurt, for example, are available including yogurts based on soy, almond, and coconut milks. However, the available non-dairy alternatives to yoghurt often suffer from poor texture, poor flavour, and/or low protein content. Plant-based cheese alternatives containing, for example, zein are under investigation and there is an interest in work to find improved non-dairy alternatives to yoghurt such as fermented/cultured products.
There has also been a tremendous boom in the fortification of dairy products in recent years with the aim to often enhance the ability of consumers to prevent or combat numerous non-communicable diseases such as diabetes, high blood pressure, hypercholesterolemia and cancer. Additionally, fortified dairy products are suitable for supplying children and teenagers with extra minerals that are essential for growth or aimed at older people where calcium plays a major part. Active ingredients used in the formulation of functional foods giving such health benefits include vitamins such as vitamin B and D, minerals such as calcium and iron, plant derived ingredients such as phenolic compounds or extracts, essential oils and dietary fibre, and animal derived ingredients such as omega-3 fatty acids. Various challenges, however, have to be overcome in the fortification of dairy products. For example, the use of soluble mineral salts (especially calcium) can lead to coagulation reactions with milk proteins, taste can be impaired and sedimentation can occur. All of the above can lead to negative consumer impact and therefore need to be investigated.
As with any manufacturing innovation, a large amount of research takes place during development, and the end product must go through a quality control process to assess its physical properties. 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.
What are the new ingredient and product ideas in dairy product research, development and production and how can a Texture Analyser be applied?
The dairy industry has witnessed a surge in innovation over recent years due to shifting consumer preferences, dietary needs, sustainability concerns, and technological advancements. Here are some of the newer ingredient and product ideas in dairy product research, development, and production and a typical academic reference to show how the Texture Analyser has already being applied:
- Plant-based dairy alternatives: With increasing lactose intolerance and dietary preferences, there's a rise in plant-based dairy alternatives like almond, oat, soy, cashew, coconut, hemp, and pea milks and proteins.
Example: Production of plant-based yoghurt from coconut (Cocos Nucifera) and palm (Elaeis Guineensis) milk - Functional dairy products: Probiotic-rich yogurts, kefirs, and fermented milk products that promote gut health are becoming popular.
Example: Physical properties and bacterial viability of functional ice cream enriched with kefir - High protein products: Greek yogurt, Icelandic skyr, and protein-fortified dairy drinks cater to health and fitness-conscious consumers.
Example: Development of protein-enriched biscuit based on oat-milk byproduct fortified with chickpea flour - Low or reduced sugar products: As health concerns around sugar consumption grow, there's a push towards dairy products with reduced sugar or natural sweeteners like stevia and monk fruit.
Example: Cellulase-xylanase-treated Guava Purée by-products as Prebiotics Ingredients in Yogurt - A2 milk: Dairy products made specifically from cows producing A2 protein, believed to be easier to digest for some people.
Example: Influence of Β-Casein Genotype on Cheddar Cheese Making and Ripening - Lactose-free products: Lactose-free milk, yogurt, and cheese products for lactose-intolerant consumers.
Example: Comparison of physicochemical properties and volatile flavor compounds of plant-based yoghurt and dairy yoghurt - Dairy snacks: Portable dairy snacks, like cheese sticks or yogurt pouches, suitable for on-the-go consumption.
Example: Creating protein-rich snack foods using binder jet 3D printing - Sustainability: Grass-fed, organic, and non-GMO dairy products appeal to consumers concerned about animal welfare and the environment.
Example: Plant-Based Alternatives to Cheese Formulated Using Blends of Zein and Chickpea Protein Ingredients - Flavoured dairy products: Exotic and novel flavours, like lavender, matcha, or rose, being introduced in yogurts, ice creams, and milk drinks.
Example: Creamy coconut milk dessert with cocoa flavor: Proximate composition, texture profiling, and sensory evaluation - Plant-based cheese: Development of plant-based alternatives to dairy cheese provides a delicious and sustainable substitution for those with allergies and plant-based dietary preferences.
Example: The impact of different bacterial blends on texture and flavor development in plant-based cheese - Probiotic-enhanced yogurts and drinks: Dairy products fortified with vitamins, minerals, and Omega-3.
Example: Non-fermented Dairy Desserts with Potentially Probiotic Autochthonous Lactobacilli and Products from Peel of Jabuticaba (Myrciaria cauliflora)
Application of Texture Analyser in dairy product development
The application of the Texture Analyser in dairy product research and development offers multifaceted benefits.
Firstly, it facilitates product development by analysing the textural attributes of dairy items, aiding in the optimisation of ingredient formulations to achieve desired mouthfeel and consistency. Additionally, the Texture Analyser ensures quality control by maintaining consistent texture across production batches, thereby upholding product standards. It also plays a role in shelf-life analysis, enabling the monitoring of texture changes over time to ascertain shelf life and comprehend the impact of diverse storage conditions on product quality.
In cases of ingredient substitution, where traditional dairy components are replaced with alternatives, the Texture Analyser ensures the preservation of the intended texture in the new formulation.
Moreover, through the amalgamation of Texture Analyser data and sensory evaluations, researchers gain insights into consumer texture preferences. This technology supports dairy businesses in comparing their product textures with those of competitors, identifying market differentiators and avenues for enhancement.
Additionally, the Texture Analyser's application extends to investigating the influence of various processing techniques such as pasteurisation, fermentation, or homogenisation on the texture of dairy products, thus contributing to a comprehensive understanding of product characteristics.
By integrating the insights from a Texture Analyser with innovative ingredients and product ideas, dairy businesses can optimise product quality, meet evolving consumer preferences, and maintain a competitive edge in the market.
