August 12/Food & Farm Week -- According to a study from Sanliurfa, Turkey, "Reduced-fat stirred yogurts were prepared by using ropy and nonropy exopolysaccharide (EPS)-producing strains or nonexopolysaccharide-producing strains. Yogurts were evaluated for pH, titrable acidity, acetaldehyde, whey separation, viscosity, EPS concentration, sensory and microbiological analyses."
"Determinations of these parameters were made at 1, 7, 14 and 21 days of storage. Reduced-fat yogurts made with EPS+ strains exhibited lower syneresis and acetaldehyde contents, but higher viscosity than those made with the EPS strain," wrote M.B. Gulerakin and colleagues, Harran University.