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Food Science and Technology QUESTION #5913
Question 1
Exopolysaccharides (EPS) produced by certain yoghurt starter strains contribute to:
  • Syneresis prevention and improved texture (ropy/viscous yoghurt) by forming a polymer network that binds water✔️
  • Acidification rate and lactic acid production
  • Color development (white appearance)
  • Antimicrobial activity against pathogens
Correct Answer Explanation
EPS-producing strains of \(S.\;thermophilus\) and \(L.\;bulgaricus\) produce polysaccharides that interact with the protein network, increasing viscosity, reducing syneresis, and giving a ropy texture. EPS-positive strains are preferred in stirred yoghurt.