TABLE 2.
Technological properties of EPS‐producing strains
| Strain code | Acidity (%Lactic acid) | Curdling time (hrs) | Flavor, body, and texture |
|---|---|---|---|
| RIY | 0.83 ± 0.01 | 5.0 | Good body and texture, pleasant flavor |
| RIK | 0.68 ± 0.02 | 7.0 | Good body and texture, acidic flavor |
| RIM | 0.63 ± 0.01 | 8.5 | Good body and texture, mild flavor |
| RIRT2 | 0.71 ± 0.04 | 6.5 | Poor body and texture, pleasant flavor |
| RIH4 | 0.78 ± 0.01 | 5.5 | Good body and texture, pleasant flavor |
| RIRT | 0.60 ± 0.03 | 9.0 | Good body and texture, acidic flavor |
| RIHQ3 | 0.64 ± 0.02 | 8.5 | Good mouth feel but acidic flavor |
| RIR1L | 0.67 ± 0.02 | 7.0 | Good body and texture, pleasant flavor |
| RIH1 | 0.66 ± 0.04 | 8.0 | Good mouth feel but acidic flavor |
| RIH3 | 0.65 ± 0.01 | 7.5 | Good texture, pleasant flavor |