Skip to main content

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.

Topic(s)

Data not available

Call for proposal

Data not available

Coordinator

Nizo Food Research
Address
Kernhemseweg 2
6718 ZB Ede
Netherlands

See on map

Links

Participants (1)

Not available
Spain
Links