Improvement of the Texture of Yogurt by Use of Exopolysaccharide Producing Lactic Acid Bacteria

Figure 2

The texture of different starter cultures fermented yogurt. (a) The firmness of yogurt; (b) the cohesiveness of yogurt; (c) the viscosity of yogurt; (d) the adhesiveness of yogurt. 465 was the starter of YO-MIX 465, 711 was the starter of YF-L711, and SH-1 was the screened starter. A, B, and C: treatments with different letters are different at . Error bars indicate standard deviation.

(a)

(b)

(c)

(d)