Rheological, Sensorial and Chemopreventive Properties of Milk Fermented with Exopolysaccharide-Producing Lactic Cultures

<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^-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</p>

Name thesis:degree_name

Master of Science (MS)

Level thesis:degree_level

Thesis - University Access Only

Discipline thesis:degree_discipline

Dairy Science

Year dc:date.available

2008

Author dc:creator

• Purohit, Darshan

Contributors dc:contributor

• Ashraf Hassan

• Dairy Science

Statement dc:rights

• <p>In Copyright - Non-Commercial Use Permitted<br /><a href="http://rightsstatements.org/vocab/InC-NC/1.0/">http://rightsstatements.org/vocab/InC-NC/1.0/</a></p>

Language dc:language

en

Repository record dc:identifier

https://openprairie.sdstate.edu/etd/1492

OAI identifier oai:identifier

oai:openprairie.sdstate.edu:etd-2505