摘要 : Heteropolysaccharide-producing <i>Streptococcus thermophilus</i> strains (LY03, ST 111 and 5077) were compared with nonropy <i>S</i>. <i>thermophilus</i> strains (NR or 5137), in respect of texture development of low-fat yoghurt p... 展开 Heteropolysaccharide-producing <i>Streptococcus thermophilus</i> strains (LY03, ST 111 and 5077) were compared with nonropy <i>S</i>. <i>thermophilus</i> strains (NR or 5137), in respect of texture development of low-fat yoghurt produced at 42 degrees C. Whether milk solids were added or not, lower syneresis and improved texture and sensory properties were obtained in yoghurts produced with strain LY03 or 5077 compared with nonropy strains. Texture effects, lower syneresis and improved sensory properties because of the use <i>S</i>. <i>thermophilus</i> ST 111 were only noticeable in the presence of milk solids. Milk solids had no significant effect on the textural parameters of nonropy strains 收起