ABSTRACT
294Texture is the attribute of a substance resulting from a combination of physical properties and perceived by the senses of touch (including kinesthesis and mouth feel), sight, and hearing. Textural properties of milk products are considered for determining ideal processing parameters during manufacturing; for monitoring, maintaining, and improving the consistency and quality; for increasing the consumer acceptability of the finished or semifinished product; for selection of equipment’s used for processing and packing; for selecting right form and material of packaging for products; for determining the serving conditions for semicooked milk and milk products. Considering the importance of textural properties, the following chapter deals with the importance of texture in respect to milk and milk products. The various principles and methods of texture measurements used for evaluating the textural properties of dairy products are also dealt in detail for every individual milk product.
