الفهرس 
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Abstract
This study aimed to use capsular (YoFlex-Mild 1.0) and ropy (YoFlex-Advance 2.0) exopolysaccharides (EPS)-producing bacterial cultures to make three different dairy products from buffaloes’ milk to improve physicochemical, rheological and organoleptic characteristics of (low fat Mozzarella cheese and fat free and low fat yoghurt) and also their impact as an alternative stabilizer in different levels on mix and resultant frozen yoghurt. The monosaccharide composition of capsular and ropy EPS- producing bacterial cultures had been determined by using (GC mass) gas chromatography technique. The obtained results indicated that (low fat Mozzarella cheese) and (fat free and low fat yoghurt) made by using capsular EPS-producing bacterial culture had significantly (p≤0.05) improved quality than products made by using ropy EPS-producing bacterial culture. Meanwhile, the highest total acceptance scores of frozen yoghurt observed with the highest level (0.015%) of capsular EPS-producing bacterial culture as stabilizer.
Key words: Dairy products; Mozzarella, yoghurt, frozen yoghurt; Fat free, low fat; Fat replacer, stabilizer; bacterial cultures; exopolysaccharides producing cultures.