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Thesis - University Access Only
Master of Science (MS)
Department / School
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
Library of Congress Subject Headings
Dairy products -- Rheology
Includes bibliographical references (pages 51-66)
Number of Pages
South Dakota State University
In Copyright - Non-Commercial Use Permitted
Purohit, Darshan, "Rheological, Sensorial and Chemopreventive Properties of Milk Fermented with Exopolysaccharide-Producing Lactic Cultures" (2008). Electronic Theses and Dissertations. 1492.