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

Objective

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.

Fields of science

• natural sciences › chemical sciences › organic chemistry › organic acids
• natural sciences › biological sciences › microbiology › bacteriology
• agricultural sciences › animal and dairy science › dairy
• natural sciences › biological sciences › biochemistry › biomolecules › proteins

Programme(s)

• FP5-LIFE QUALITY - Specific Programme for research, technological development and demonstration on "Quality of life and management of living resources", 1998-2002

Topic(s)

Data not available

Call for proposal

Data not available

Funding Scheme

RGI - Research grants (individual fellowships)

Coordinator

Nizo Food Research

Address

Kernhemseweg 2
6718 ZB Ede
Netherlands

Links

Participants (1)

Not available

Spain

Links