Abstract:

Abstract Lactic acid bacteria (LAB) produces exopolysaccharides (EPS), which are used to make fermented dairy products like dahi, yoghurt, cheese, fermented cream, and milk-based desserts.EPS synthesis by LAB varies greatly in terms of quantity, chemical compositions, molecular size, charge, presence of side chains, and molecule rigidity. Firmness and creaminess are two main sensory qualities that influence customer preference for dairy products.EPSs can perform as texturizers and stabilisers, raising the viscosity of a final product and boosting the rigidity of the casein network by binding hydration water and interacting with other milk constituents such proteins and micelles.As a result, EPS can help to reduce syneresis and improve product stability. The application of EPS in a dairy food matrix remains a challenge in order to better meet customer demand for appealing, flavorful, and even healthier products.

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