Exopolysaccharide influence on acid gel formation

Abstract

Abstract. Turbidimetric monitoring of milk coagulation was conducted in situ. Milk gel was produced by acidification with the use of three strains of starter culture. These strains were characterized by various acidification rate and exopolysaccharides (EPS) production. The concentrations of EPS affect mostly the pH of gel formation (5.53 - low EPS – producing strain; 5.33 - medium EPS – producing strain; 5.46 - high EPS – producing strain) whereas the time of gel formation depends on the various rate of acidification of all three strains.

Keywords

• acid gel
• exopolysaccharides
• milk
• gel formation
• turbidity