Sensory and rheological screening of exopolysaccharide producing strains of bacterial yoghurt cultures
Yoghurts were produced with 24 different cultures differing in their ability to produce exopolysaccharides (EPS). Rheological and sensory analyses showed large differences in texture properties in the yoghurt samples. EPS production was found to have a major effect oil the texture properties, but varying textures within the EPS +/- groups were also found. Yoghurts fermented with EPS-producing cult