The Role of Exopolysaccharide-Producing Streptococcus thermophilus on Physical Properties of Stirred Skim Milk Gel

The techno-functionality of exopolysaccharides (EPS) from Streptococcus thermophilus in stirred fermented milk is affected by several extrinsic (e.g., base composition) and intrinsic amount properties EPS) factors. aim this study was to use skim models identify the key factors that influence physical with EPS. For that, fermentation carried out one three single S. strains (intrinsic factors) at two casein:whey protein ratios milk, acidification activities starters, temperatures (extrinsic factors). effects on kinetics, EPS amount, susceptibility syneresis, texture were then discriminated a multivariate ANOVA-simultaneous component analysis. Strains producing ropy mainly determined properties, whereas primarily kinetics amount. When capsular also present, syneresis lower; however, effect more pronounced after enrichment whey protein. did not correlate or pointing importance other such as location (type) EPS–protein interactions for their functionality milk.