The Role of Exopolysaccharide-Producing <i>Streptococcus thermophilus</i> on Physical Properties of Stirred Skim Milk Gel

The Role of Exopolysaccharide-Producing <i>Streptococcus thermophilus</i> on Physical Properties of Stirred Skim Milk Gel

The techno-functionality of exopolysaccharides (EPS) from <i>Streptococcus thermophilus</i> in stirred fermented milk is affected by several extrinsic (e.g., base milk composition) and intrinsic (e.g., amount and properties of EPS) factors. The aim of this study was to use skim milk mode...

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Bibliographic Details
Main Authors: Georg Surber, Harald Rohm, Doris Jaros
Format: Article
Language:English
Published: MDPI AG 2022-10-01
Series:Dairy
Subjects:
stirred fermented milk
exopolysaccharide
lactic acid bacteria
<i>Streptococcus thermophilus</i>
ANOVA-simultaneous component analysis (ASCA)
rheology
Online Access:https://www.mdpi.com/2624-862X/3/4/52

Internet

https://www.mdpi.com/2624-862X/3/4/52

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