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Controlling natural thickening through fermentation
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Milk fermentation by lactic acid bacteria (LAB) forms the basis of a wide variety of dairy products. Some LAB are able to produce exopolysaccharides (EPS), acting as natural thickeners in products such as yoghurt. NIZO food research has recently revealed how EPS affect yoghurt viscosity. The viscosity-enhancing effect of EPS varies widely among LAB cultures. The most important characteristics are the molar mass and the stiffness, which may be derived from Size-Exclusion-Chromatography combined with Multi-Angle-Laser-Light-Scattering (SEC-MALLS) analysis. Understanding of the underlying characteristics allows the development of tailor-made texture properties of fermented dairy products, for example by selecting LAB strains on relevant EPS characteristics and by controlling the fermentation process during yoghurt production. |
