Publications by authors named "Ditte M Folkenberg"
J Dairy Res
November 2006
Article Synopsis
- Mixed cultures of various EPS-producing Streptococcus thermophilus strains paired with a low EPS-producing Lactobacillus delbrueckii subsp. bulgaricus were tested for their effects on yoghurt texture.
- The study found significant differences in texture properties among the yoghurts, with some Streptococcus strains exhibiting positive interactions that enhanced the overall texture.
- Key factors influencing the yoghurt's mouthfeel included the formation of a balanced protein network containing EPS, the presence of capsular polysaccharides (CPS), and the distribution of different EPS types within the network, indicating that both concentration and structural characteristics are critical for texture quality.
