The effects of different cultures and incubation temperatures on the physical properties of low fat yoghurts were investigated. The samples were incubated with exopolysaccharide (EPS)-producing and non-EPS-producing cultures at 37, 42 and 45C. All measured parameters except firmness were influenced by culture type and incubation temperature. Firmness, G¢ and G¢¢ were maximised at 42C for both cultures. Increased incubation temperature and EPS culture led to a higher water-holding capacity but lower syneresis, G¢ and G¢¢. The EPS treatment incubated at 37C showed even lower syneresis than non-EPS treatments incubated at higher temperatures. Keywords Low fat set yoghurt, Rheology, Incubation temperature, Exopolysaccharide, Microstructure.
