Physical properties of low-fat sour cream containing exopolysaccharide-producing lactic acid

Syneresis, color, apparent viscosity, and texture of three treatments of low-fat (6%) sour cream were compared. Samples were made using SC 801 (commercial sour cream culture with 3 mu m exopolysaccharide capsule) alone, or + S-3 (Streptococcus thermophilus with 2 mu m capsule) at 75:25 (v/v), or + S-4 (Streptococcus thermophilus with no capsule) at 75:25 (v/v), Treatments S-4 and S-3 resulted in higher syneresis, No differences were found among color 'L*','a*', and 'b*' values but S-3 had higher viscosity than S-4. No differences in cohesiveness occurred but SC 801 had higher adhesiveness than did S-4. SC 801 had the highest gumminess and S-4 the lowest.