Our research has concerned creaminess in low-fat dairy products of different types, covering the range from liquids (acidified milk drinks), over weak gels (vanilla yoghurts, plain stirred yoghurt) to semi-solids (cream cheese). We have studied both physical background for creaminess and sensory perception of creaminess. The intention has been to understand general aspects of creaminess that applies to the whole range of product categories studied, but also to explore differences between different types of dairy products. The goal has been to collect a coherent mass of knowledge linking different types of measurements with multivariate data analysis. The present paper presents an overview of our findings and discusses them, as well as drawing upon others' work to cover what we have not studied. r

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With the specific objective of investigating the sensory concept of creaminess, as well as other sensory attributes obtained from descriptive analysis, a set of 25 samples of stirred low‐fat yogurt were submitted to rheological (shear and imperfect squeeze flow viscometry, dynamic oscillation and Posthumus funnel) and sensory testing. Fat levels ranged from 0.3 to 3.5% and protein from 3.4 to 6.0%, and four different protein sources were employed, one being skimmed milk powder, the remaining three were milk protein preparations, one of which contained partially microparticulated whey protein (MPP). Based on averaged data from the sensory panel (n = 12), creaminess could be modeled by two other sensory descriptors, oral viscosity and smoothness (R2 = 0.78), but was poorly modeled by the entire set of rheological data. The MPP‐containing blend did best in terms of matching the creaminess scores of a control yogurt containing 3.5% fat (no additional protein added).

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