Relation between sensory texture properties and exopolysaccharide distribution in set and in stirred yoghurts produced with different starter cultures
Set yoghurts produced with seven different exopolysaccharide-producing starter cultures were subjected to sensory texture profiling including texture evaluation before and after a stirring procedure carried out by trained assessors. The microstructure of four selected yoghurts was investigated by confocal laser scanning microscopy with special focus on the distribution of exopolysaccharides (EPS)
