K. Yoanidu1, P. Boyanova2*, P. Panayotov2
1Department Industrial Microbiology, The Stephan Angeloff Institute of Microbiology, Bulgarian Academy of Sciences, 26 Acad. G. Bonchev, 1113 Sofia,
2Department of milk and milk products, Faculty of Technology, University of Food Technologies, 26 Maritza, 4000 Plovdiv, Bulgaria
(Manuscript received 12 February 2017; accepted for publication 16 April 2017)
Abstract. Turbidimetric monitoring of milk coagulation was conducted in situ. Milk gel was produced by acidification with the use of three strains of starter culture. These strains were characterized by various acidification rate and exopolysaccharides (EPS) production. The concentrations of EPS affect mostly the pH of gel formation (5.53 – low EPS – producing strain; 5.33 – medium EPS – producing strain; 5.46 – high EPS – producing strain) whereas the time of gel formation depends on the various rate of acidification of all three strains.