A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2020; you can also visit the original URL.
The file type is
Yoghurt samples of high fat (3.1%), low fat (1.5%) and low fat mixed with 35, 70 and 100 mg of exopolysaccharide /liter of milk were prepared and stored for 10 days at 5ºC. EPS were prepared in the lab by growing Halomonas eurihalina F2-7 & Xanthomonas campestris pv. campestris in salted whey and was compared with commercial xanthan gum. Supplementation with EPS significantly increased rate of acid development thus shortened the period of coagulation, enhanced growth of lactic acid bacteria,doi:10.21608/jfds.2008.125182 fatcat:udwtjtb37jau5ngezdvlpte7km