This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies
By closing this message or continuing to use our site, you agree to our cookie policy. Learn More
This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
Dairy Foods logo
search
cart
facebook twitter linkedin youtube
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Dairy Foods logo
  • Home
  • Magazine
    • Current Print Edition
    • Digital Edition
    • Dairy Product Innovations Newsletter
    • Columnists
    • Archives
    • Dairy 100
    • State of the Industry Report
    • Supplier News
    • Processor News
    • Featured Product Advertisement
  • Products
    • Best of ...
    • Butter
    • Cheese
    • Cultured Dairy
    • Frozen Desserts
    • Ice Cream/Novelties
    • Milk
    • New Products
    • Non-Dairy Beverages
    • Sales Data
    • Whey, Milk Powder
    • Dairy Alternatives
    • Submit Your Product
  • Ingredients
    • Cocoa
    • Colors/Flavors
    • Cultures/Enzymes
    • Fiber
    • Inclusions
    • Omegas/Lipids
    • Prebiotics
    • Probiotics
    • Sweeteners
    • Texturants
    • Other
  • Operations
    • Equipment
    • Processing
    • Packaging
    • Food Safety
  • Web Exclusives
    • Behind the Scenes
    • Blogs
    • Case Studies
    • Dairy Foods TV
    • Digital Brochures
    • Galleries
    • Podcasts
    • Webinars
    • White Papers
  • Directories
    • Buyers Guide
    • Dairy Plants USA
    • Take a Tour
  • Awards
    • Breakthrough Award
    • Exporter of the Year
    • Plant of the Year Award
  • More
    • Associations
    • Calendar of Events
    • Classifieds
    • Market Research
    • Dairy Foods Store
    • FISA Distributor Guide
    • Interactive Product Spotlights
    • Supplier Spotlights
    • Custom Content & Marketing Services
    • Tradeshow and Events
    • Dairy Facts & Stats
    • eBooks
  • Contact
    • Contact Us
    • Advertise
  • Subscribe
    • Print & Digital Edition Subscriptions
    • Dairy Product Innovations eNewsletter
    • Online Registration
    • Subscription Customer Service
    • Connect with Dairy Foods
Home » Culturally Speaking: Better Body Through Cultures

You have 0 Articles Left This Month. Register Today for Unlimited Access.

Ingredients for Dairy Processors

Culturally Speaking: Better Body Through Cultures

April 16, 2004
Reprints
No Comments

A Most starter culture manufacturers offer body-building cultures for use in products such as sour cream, yogurt and buttermilk. In fact, most yogurt and buttermilk starters contain at least one strain of body-builder. What exactly do these muscle-bound cultures do, and how do they do it?

Some, but not all strains of a variety of species of lactic acid bacteria, including Lactococcus lactis ssp. lactis and cremoris, Streptococcus thermophilus and Lactobacillus bulgaricus, are able to produce extracellular polysaccharide (EPS). In the starter culture industry these strains are often referred to as body building because the strains impart certain attributes to the finished product that are not simply due to the production of lactic acid. The EPS that these cultures produce during fermentation is composed primarily of high-molecular weight carbohydrate (polysaccharide) and is often referred to as "slime." EPS produced by the starter may remain closely associated with the cell (capsular polysaccharide), may be loosely associated with the cell or may be secreted into the medium. For sake of simplicity, all types of extracellular polysaccharide are often referred to simply as EPS.

You have 0 complimentary articles left.

Register for free today to continue reading!

Already have an account? Sign in here.

Privacy Policy

Related Articles

Culturally Speaking: How to Incorporate Stabilizers

Culturally Speaking: Aspects of Shelf-Life

Culturally Speaking

Culturally Speaking: Making Yogurt Drinkable

Subscribe For Free!
  • Print & Digital Edition Subscriptions
  • Dairy Product Innovations eNewsletter
  • Online Registration
  • Subscription Customer Service
  • Connect with Dairy Foods

More Videos

Popular Stories

Saputo Inc. is our Processor of the Year

2019 Processor of the Year: Saputo Inc., a giant in more ways than one

2019 State of the Industry: Ice cream and frozen novelties are hot and cold

2019 State of the Industry: Ice cream and frozen novelties are hot and cold

2019 State of the Industry: Butter wins a combination ticket

2019 State of the Industry: Butter wins a combination ticket

Borden premium eggnog

Houston residents start petition to bring back Borden’s Premium eggnog

best new dairy products 2019

It’s time to vote for your favorite new dairy products!

Events

January 1, 2030

Webinar Sponsorship Information

For webinar sponsorship information, visit www.bnpevents.com/webinars or email webinars@bnpmedia.com.

View All Submit An Event

Poll

ESL Technologies

Dairy beverage producers: Where does your company stand when it comes to extended-shelf-life (ESL) technologies?
View Results Poll Archive

Products

Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

See More Products

best new dairy products 2019

Dairy Foods Magazine

dairy foods december 2019

2019 December

Check out the December issue of Dairy Foods, including our profile of our Processor of the Year: Saputo.
View More Create Account
  • More
    • Media Kit
    • Contact Staff
    • Order Reprints
    • List Rental
    • Food & Beverage Brands
    • Newsletter
    • Current Issue
    • Archives
    • Subscribe
    • Want More?
    • Privacy Policy
    • Survey And Sample
  • Helpful Links
    • Dairy 100 List
    • Dairy Plants USA Database
    • Dairy Prices
    • Interstate Milk Shippers List
    • Milk Pasteurization: The Effects of Time and Temperature
    • National Conference on Interstate Milk Shipments
    • Pasteurized Milk Ordinance
    • Standards of Identity for Dairy Products
  • Multimedia
    • Videos
    • Podcasts
    • Behind the Scenes
    • Galleries
    • Periodic Table of Dairy Foods
    • Monthly Poll Question
    • Dairy Facts & Stats
  • Exclusives
    • Best of 2014
    • Best of 2013
    • First Half Favorites: 2013
    • Best of 2012
    • 2016 Dairy 100
    • 2015 Dairy 100
    • 2014 Dairy 100
    • 2013 Dairy 100
    • Dairy 100 Articles
    • 2016 State of the Industry Report
    • 2015 State of the Industry Report
    • 2014 State of the Industry Report
    • 2013 State of the Industry Report
  • Advertise
    • Monthly Promos

Copyright ©2019. All Rights Reserved BNP Media.

Design, CMS, Hosting & Web Development :: ePublishing