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 m exopolysaccharide capsule) alone, or + S‐3 (Streptococcus thermophilus with 2 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.