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Improvement Of Fermented Milk Product Texture By Exopolysaccharides Produced By Lactic Acid Bacteria

Objetivo

Texture on dairy products is related to exopolysaccharides (EPS) produced by lactic acid bacteria (LAB). This study tries to clarify the role of EPS on fermented milk products texture studying the rheological characteristics of these LAB and the interactions EPS-milk proteins at low pH values.

Tema(s)

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Convocatoria de propuestas

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Coordinador

Nizo Food Research
Aportación de la UE
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Dirección
Kernhemseweg 2
6718 ZB Ede
Países Bajos

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Coste total
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Participantes (1)