Gel formation and rheological properties of fermented milk with in situ exopolysaccharide production by lactic acid bacteria

Dairy Science and Technology

Volumn 91, Issue 5, 2011, Pages 645-661

  Gentès, Marie Claude ^a,b   St Gelais, Daniel ^a,b   Turgeon, Sylvie L ^a  

^a LAVAL UNIVERSITY   (Canada)

^b FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Exopolysaccharide; Fermented milk; Gel formation; Rheological physical properties

Indexed keywords

APPARENT VISCOSITY; DEGREE OF BRANCHING; EXOPOLYSACCHARIDES; GEL FORMATION; HIGH MOLECULAR WEIGHT; IN-SITU; LACTIC ACID BACTERIA; LACTOBACILLUS DELBRUECKII; NATURAL STABILIZERS; NEGATIVE CHARGE; RHEOLOGICAL PROPERTY; RHEOLOGICAL/PHYSICAL PROPERTIES; SKIM MILKS; STRUCTURAL CHARACTERISTICS; STRUCTURE-FUNCTION RELATIONSHIP;

BACTERIA; BACTERIOLOGY; BODY FLUIDS; ELASTIC MODULI; GELS; LACTIC ACID; MOLECULAR WEIGHT; RHEOLOGY; STRAIN; STRUCTURAL PROPERTIES; VISCOSITY;

FERMENTED MILK;

BACTERIA (MICROORGANISMS); LACTOBACILLUS DELBRUECKII; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; STREPTOCOCCUS THERMOPHILUS;

EID: 80055001154     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1007/s13594-011-0039-0     Document Type: Article

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