Effects of Lactic Acid Bacteria on the Formation of Casein Network Structure in Yogurt: Comparison of Exopolysaccharides (EPS)

RIHITO HYODO

Presentation information

Oral presentation

C 農畜水産物とその加工品 (Agricultural product, Livestock product, Seafood, and their processed products)

[3Jp] Livestock products, Milk products

Sat. Aug 31, 2024 2:30 PM - 4:15 PM Room J (2F N207)

Chair:Tomohiro Noguchi, Takashi Nakamura

3:00 PM - 3:15 PM

[3Jp-03] Effects of Lactic Acid Bacteria on the Formation of Casein Network Structure in Yogurt: Comparison of Exopolysaccharides (EPS)

*RIHITO HYODO¹, TAKASHI NAKAMURA² (1. Department of Agricultural Chemistry, Graduate School of Agriculture, Meiji University, 2. Department of Agricultural Chemistry, Faculty of Agriculture, Meiji University)

Keywords:yogurt, flavor release, texture, lactic acid bacteria, exopolysaccharide

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