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Influence of the S. thermophilus MR-1C capsular EPS on the moisture content of low-fat mozzarella
| Starter combination | Cheese moisture level (%)a
|
||
|---|---|---|---|
| Trial 1 | Trial 2 | Trial 3 | |
| S. thermophilus DM10 + L. helveticus LH100 | 57.7 ± 0.2 | 58.8 ± 0.5 | 58.8 ± 0.1 |
| S. thermophilus MR-1C + L. helveticus LH100 | 61.2 ± 0.0 | 62.8 ± 0.5 | 61.8 ± 0.4 |
Means from duplicate samples ± standard deviations.
