Which component is primarily responsible for the creamy mouthfeel of dairy products?

The creamy mouthfeel of dairy products is primarily attributed to fats. In dairy, fat contributes significantly to the texture and sensory experience. When fat is present in sufficient quantities, it coats the palate, creating a smooth and rich sensation, which is often described as creamy. This effect is enhanced by the way fat interacts with other components, such as proteins and carbohydrates, which can further influence the overall mouthfeel.

While proteins do play a role in texture and can contribute to the structure and stability of dairy products, they do not provide the same creamy sensation that fat offers. Vitamins and minerals, although important for nutritional value, do not impact mouthfeel directly. Carbohydrates can also contribute to viscosity, but they lack the ability to create the richness associated with creamy textures. Therefore, fats are the key component responsible for achieving that desirable creamy mouthfeel in dairy products.