Title: Rheological properties of fermented milk produced by a single exopolysaccharide producing <i>Streptococcus thermophilus</i> strain in the presence of added calcium and sucrose
Abstract: The effect of calcium supplementation, presence of exopolysaccharides (EPS) and sucrose on the texture of low‐fat fermented milk was examined. Reconstituted skim milk (14%) was acidified by 2% glucono‐δ‐lactone (GDL) or a single strain, EPS‐producing Streptococcus thermophilus , and incubated at 42°C. The levels of calcium and sucrose addition ranged from 0 to 9 m m and 0 to 45 m m respectively. Compared with acidified milk (GDL), fermented milk containing EPS showed different rheological properties in the presence of added calcium and sucrose. Calcium addition reduced gel characteristics: G′, K, and the second maximum of derivative of shear rate‐shear stress; while sucrose addition also increased them but subsequently reduced syneresis. Added calcium or sucrose increased gel hysteresis and reduced apparent yield stress.
Publication Year: 2009
Publication Date: 2009-07-13
Language: en
Type: article
Indexed In: ['crossref']
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Cited By Count: 16
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