Improvement of texture and structure of reduced-fat Cheddar cheese by exopolysaccharide-producing lactococci.

@article{Dabour2006ImprovementOT,
  title={Improvement of texture and structure of reduced-fat Cheddar cheese by exopolysaccharide-producing lactococci.},
  author={N. Dabour and E. Kheadr and N. Benhamou and I. Fliss and G. LaPointe},
  journal={Journal of dairy science},
  year={2006},
  volume={89 1},
  pages={
          95-110
        }
}
The objective of this study was to evaluate the effect of capsular and ropy exopolysaccharide (EPS)-producing strains of Lactococcus lactis ssp. cremoris on textural and microstructural attributes during ripening of 50%-reduced-fat Cheddar cheese. Cheeses were manufactured with added capsule- or ropy-forming strains individually or in combination. For comparison, reduced-fat cheese with or without lecithin added at 0.2% (wt/vol) to cheese milk and full-fat cheeses were made using EPS… Expand
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