Abstract
In the present study, the effect of β-glucan produced extracellularly by the yeast-like fungus Aureobasidium pullulans ATCC 20524 on acid milk curd formation was investigated. This polysaccharide significantly increased the viscosity, hardness, breaking energy, and elastic modulus, and decreased the clotting time and syneresis of acid milk curd. The microstructure of acid milk curd suggested that this polysaccharide could interact with casein micelles, and the interaction between them formed a higher density of three dimensional network in the acid milk curd. This network was considered to improve the water-holding capacity of acid milk curd, give acid milk curd a thick body, and make the acid milk curd avoid fracture and wheying-off. There was also a positive relationship between these effects and the polysaccharide content in the acid milk curd.
