Abstract In this paper, we review the use of texture profile analysis of dairy products. Textural profile analysis has been developed to evaluate the firmness (hardness), adhesiveness, cohesiveness, gumminess, and springiness of dairy products such as yogurt, cheese, butter, and ice cream. There are two ways of measuring texture, instrumental analysis and sensory evaluation. Different companies have developed instruments to evaluate texture with each instrument using different types of probes for different purposes. Textural characteristics can be divided into three categories according to geometrical, mechanical, and other characteristics. This review discusses the general technical aspects of texture analysis profiles of dairy products. Keywords: Texture, Profile, Analysis, TPA, Dairy.