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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.

Funding Scheme

RGI - Research grants (individual fellowships)

Coordinator

Nizo Food Research
Address
Kernhemseweg 2
6718 ZB Ede
Netherlands

Participants (1)

Not available
Spain