Terminology of the Texture of Cream

An enquiry among experts into the use of terms to describe subjectively assessed properties of double cream (48% fat) showed that ‘body’, ‘texture’ and ‘homogeneity’ were the most important and widely used, though inadequately defined. Only ‘body’ appeared to be analogous to a rheological property; ‘texture’ and ‘homogeneity’ appeared to refer to small scale and large scale structures.