Relating rheology and tribology of commercial dairy colloids to sensory perception

), both full fat yoghurt and soft cream cheese exhibited a significantly lower traction coefficient when compared to fat-free/low fat versions (p < 0.05), which might be attributed to the lubricating effect of the coalesced fat droplets. Surprisingly, whole and skim milks showed no significant difference in traction coefficients irrespective of the entrainment speeds (p > 0.05). Results suggest that sensory distinction between fat-free and full fat versions, particularly in semi-solid systems could be better predicted by lubrication data as compared to bulk rheology.