Color of Nonfat Fluid Milk as Affected by Fermentation

Nonfat milks inoculated and fermented with exopolysaccharide and non-exopolysaccharide producing cultures were compared to nonfat, 2% milkfat and whole milk with instrumental and sensory color measurements. L-(whiteness) and a- values (red/greeness) for fermented nonfat milks were higher than nonfat milk. No differences in L-, a-, or b- values (yellow/blueness) were found between milks fermented with exopolysaccharide as compared to non-exopolysaccharide producing strains. A trained sensory panel scored edge and center whiteness of fermented milks whiterthan nonfat milk. Milks fermented with exopolysaccharide producing cultures were scored higher than non-exopolysaccharide producing cultures with respect to edge and center whiteness. Fermentation and exopolysaccharide production may increase visual perception of whiteness in milk.