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 models to identi...

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Detalles Bibliográficos

Principais autores:	Georg Surber, Harald Rohm, Doris Jaros
Formato:	Artigo
Idioma:	Inglês
Publicado:	MDPI AG 2022-10-01
Series:	Dairy
Assuntos:	stirred fermented milk exopolysaccharide lactic acid bacteria <i>Streptococcus thermophilus</i> ANOVA-simultaneous component analysis (ASCA) rheology
Acceso en liña:	https://www.mdpi.com/2624-862X/3/4/52
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