The aim of this study was to examine the influence of using exopolysaccharide (EPS) producing starter cultures on physicochemical, rheological and sensory properties of fermented camel milk. Four starter cultures of the strains of non-EPS and EPS-producing were combined and distribution in four treatments portions to made yoghurt from camel’s milk. Results showed that the maximum acetaldehyde and diacetyl contents were found in control treatment during 7 days storage period. The EPS concentration was detected between 41.3 to 269.3 mg/kg in the yoghurt made with non-EPS and EPS-producing starter cultures. The highest EPS concentration was observed in treatment C (1.5% EPS-producing Streptococcus thermophilus plus 1.5% non EPS-producing Lb. delbrueckii ssp. bulgaricus) during 14 days storage period, then reduced at the end of the storage period. Yoghurt made with any EPS-producing strains had significantly (P
Key words: Exopolysaccharide, Fermented camel milk
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