The objectives of this research were to evaluate the rheological, sensorial, and chemopreventive properties of milk fermented with different exopolysaccharide (EPS) producing lactic cultures. Reconstituted (11 % wt/vol) skim milk was fermented with single strains of BPS-producing and non-producing cultures. Fermentation was terminated at pH 4.64 and fermented milk was stored at 4 °C for 12 hours before use. Whey collected on the surface of undisturbed fermented milk samples and after cutting was measured. All BPS-producing cultures reduced the amount of whey present on the surface of the undisturbed samples while only three out of five strains reduced syneresis measured after cutting. All BPS-producing cultures except a strain of Lactobacillus delbrueckii ssp. bulgaricus reduced viscoelastic moduli in fermented milk. Different BPS-producing cultures render different levels of ropiness in fermented milks. There was a linear correlation between ropiness and viscosity (measured at 250 S-1), and ropiness and smoothness. In the chemoprevention study, 140 male Fisher rats (6 weeks old) were divided into 7 groups of 20 each. Rats in 6 groups were fed diets supplemented with
","abstract_html":"<p>The objectives of this research were to evaluate the rheological, sensorial, and chemopreventive properties of milk fermented with different exopolysaccharide (EPS) producing lactic cultures. Reconstituted (11 % wt/vol) skim milk was fermented with single strains of BPS-producing and non-producing cultures. Fermentation was terminated at pH 4.64 and fermented milk was stored at 4 °C for 12 hours before use. Whey collected on the surface of undisturbed fermented milk samples and after cutting was measured. All BPS-producing cultures reduced the amount of whey present on the surface of the undisturbed samples while only three out of five strains reduced syneresis measured after cutting. All BPS-producing cultures except a strain of Lactobacillus delbrueckii ssp. bulgaricus reduced viscoelastic moduli in fermented milk. Different BPS-producing cultures render different levels of ropiness in fermented milks. There was a linear correlation between ropiness and viscosity (measured at 250 S<sup>-1</sup>), and ropiness and smoothness. In the chemoprevention study, 140 male Fisher rats (6 weeks old) were divided into 7 groups of 20 each. Rats in 6 groups were fed diets supplemented with</p>","abstract_has_math":false,"creators":["Purohit, Darshan"],"institution":null,"degree_name":"Master of Science (MS)","degree_level":"Thesis - University Access Only","degree_discipline":"Dairy Science","degree_department":null,"school":null,"contributors":["Ashraf Hassan"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2008,"date_issued":"2008-01-01T08:00:00Z","date_published":"2008-01-01T08:00:00Z","updated_at":"2026-07-24T04:29:15Z","subjects":["Dairy Science"],"languages":["en"],"rights":["In Copyright - Non-Commercial Use Permitted
http://rightsstatements.org/vocab/InC-NC/1.0/
In Copyright - Non-Commercial Use Permitted
http://rightsstatements.org/vocab/InC-NC/1.0/
The objectives of this research were to evaluate the rheological, sensorial, and chemopreventive properties of milk fermented with different exopolysaccharide (EPS) producing lactic cultures. Reconstituted (11 % wt/vol) skim milk was fermented with single strains of BPS-producing and non-producing cultures. Fermentation was terminated at pH 4.64 and fermented milk was stored at 4 °C for 12 hours before use. Whey collected on the surface of undisturbed fermented milk samples and after cutting was measured. All BPS-producing cultures reduced the amount of whey present on the surface of the undisturbed samples while only three out of five strains reduced syneresis measured after cutting. All BPS-producing cultures except a strain of Lactobacillus delbrueckii ssp. bulgaricus reduced viscoelastic moduli in fermented milk. Different BPS-producing cultures render different levels of ropiness in fermented milks. There was a linear correlation between ropiness and viscosity (measured at 250 S-1), and ropiness and smoothness. In the chemoprevention study, 140 male Fisher rats (6 weeks old) were divided into 7 groups of 20 each. Rats in 6 groups were fed diets supplemented with
"]},{"key":"dc:title","label":"Title","values":["Rheological, Sensorial and Chemopreventive Properties of Milk Fermented with Exopolysaccharide-Producing Lactic Cultures"]}]}],"canonical_facts":{"dc:contributor":["Ashraf Hassan"],"dc:creator":["Purohit, Darshan"],"dc:date.available":["2017-08-10T07:00:00Z"],"dc:description.abstract":["The objectives of this research were to evaluate the rheological, sensorial, and chemopreventive properties of milk fermented with different exopolysaccharide (EPS) producing lactic cultures. Reconstituted (11 % wt/vol) skim milk was fermented with single strains of BPS-producing and non-producing cultures. Fermentation was terminated at pH 4.64 and fermented milk was stored at 4 °C for 12 hours before use. Whey collected on the surface of undisturbed fermented milk samples and after cutting was measured. All BPS-producing cultures reduced the amount of whey present on the surface of the undisturbed samples while only three out of five strains reduced syneresis measured after cutting. All BPS-producing cultures except a strain of Lactobacillus delbrueckii ssp. bulgaricus reduced viscoelastic moduli in fermented milk. Different BPS-producing cultures render different levels of ropiness in fermented milks. There was a linear correlation between ropiness and viscosity (measured at 250 S-1), and ropiness and smoothness. In the chemoprevention study, 140 male Fisher rats (6 weeks old) were divided into 7 groups of 20 each. Rats in 6 groups were fed diets supplemented with
"],"dc:identifier":["https://openprairie.sdstate.edu/etd/1492"],"dc:language":["en"],"dc:rights":["In Copyright - Non-Commercial Use Permitted
http://rightsstatements.org/vocab/InC-NC/1.0/