Impact on Rheological Properties of Fermented Milk Products Due to Lactic Acid Bacteria

Abstract

EPS producing lactic cultures have tremendous potential as functional starters, which can be better substituted to many commercial additives in use. They have sig­nificant effect on rheological and organo-leptic properties of a food. Incorporation of these cultures in to food products not only satisfy consumer demands of natural, healthy and low calorie food product but also provide food with as few food additives as possible. Use of EPS producing cultures reduce the amount of total solids required to manufacture dahi, lassi and yoghurt and thus making the process cost effective. Fermented milks, especially made by traditional method in rural areas, are the potential reservoir for isolation of EPS producing cultures for Consumers' demand for natural, healthy and low-calorie food has increased interest in the dairy industries for devel­opment and manufacture of low-fat/fat-free fermented milk products.