Academic literature on the topic 'Acide caprique'

We report the fatty acid profile of raw milk and of the corresponding digested milk from different sources (human milk, formula milk and donkey, bovine, ovine and caprine milk) to gain information on the nutritional quality of different milk sources in infant nutrition.Short chain fatty acids (SC-FA) were higher in bovine and caprine milk, intermediate in ovine and donkey and lower in human and formula milk. Medium chain fatty acids (MC-FA) showed the highest values for bovine and caprine milk and the lowest for donkey and formula milk, whereas long chain fatty acids (LC-FA) were the highest in donkey and formula milk and intermediate in human milk.The percentage distribution of fatty acids liberated after in vitro digestion did not reflect the patterns found in the corresponding milk sources. In particular, MC free fatty acids (MC-FFA) showed the highest and the lowest values in donkey and in formula milk, LC-FFA showed the highest value in human milk. The total FFA was highest in human milk, lowest in formula milk and intermediate in donkey, bovine, ovine, and caprine milk.

The heterogeneity of caprine caseinmacropeptide (CMP) was determined by means of treatments with neuraminidase and acid phosphatase and analyses by anion exchange FPLC and reversed-phase (RP)-HPLC, with on-line and off-line electrospray ionization mass spectrometry. The main CMP components were two non-glycosylated and di-phosphorylated forms, as well as two other mono-phosphorylated species, each corresponding to a genetic variant of caprine κ-casein due to the silent substitution Ile/ Val at position 119. Asialo-aglyco mono- and di-phosphorylated forms were found in the ratios 8–14% and 86–92%, respectively. Approximately 36% of caprine CMP was glycosylated. Based on the obtained molecular masses, the occurrence of tri-, di- and monosaccharide-containing di-phosphorylated CMP are reported, assuming that N-acetylgalactosamine, galactose, N-acetyl and N-glycolylneuraminic acids would constitute the main monosaccharides of caprine CMP. CMP microheterogeneity due to the genetic polymorphism was also observed in the glycosylated forms.

Indirect comparisons from studies in vivo have suggested that caprine mammary tissue is less sensitive than bovine mammary tissue to the anti-lipogenic effect of long-chain fatty acids (LCFA), including specific rumen biohydrogenation (RBH) intermediates of polyunsaturated fatty acids (PUFA). Our objective was to investigate the effects on lipogenesis of 18-carbon LCFA differing in the degree of unsaturation and/or double bond conformation using cultured slices of bovine and caprine mammary tissues. Mammary tissues were collected from five multiparous Holstein × Normande cows and six multiparous Alpine goats in mid lactation. The expression of genes involved in milk component synthesis was measured in tissues collected at slaughter and after slice preparation:FASN, SCD1, CD36, SREBF1andPPARG1mRNA levels were higher in bovine than caprine samples, whereas the opposite was observed forCSN2mRNA levels. Bovine and caprine mammary slices were incubated for 20 h in a medium with BSA (control), cis-9-18 : 1, 18 : 2n-6, 18 : 3n-3, cis-9, trans-11-CLA, or trans-10, cis-12-CLA (the latter at 3 increasing concentrations: C1 (0·11 mm), C2 (0·16 mm), C3 (0·37 mm)). Lipogenesis was estimated by measuring the incorporation of14C-acetate into total lipid. Significant differences of individual LCFA (P < 0·05) were observed between species: bovine tissue showed a decrease in total lipogenesis with 18 : 2n-6, 18 : 3n-3, trans-10,cis-12-CLA (C2 and C3) while caprine tissue showed an increase after treatment with 18 : 3n-3, cis-9, trans-11-CLA or trans-10, cis-12-CLA (C3). These results were not related to the mRNA abundance of our set of genes in the mammary slices after incubation. In conclusion, this study demonstrates that caprine mammary slices reacted differently from bovine mammary slices to the anti-lipogenic activity of specific LCFA and suggests that regulation of lipogenesis via other genes and/or at protein level and enzyme activity may be involved.

SUMMARYComparison of the primary sequences of bovine, ovine and caprine αs1-casein shows a deletion of eight amino acid residues in the ovine casein region 141–148, which is identical in the bovine and caprine proteins except for a single difference in position 148 (Q or E). Polyclonal antibodies raised in rabbits against the bovine casein sequence 140–149 (QELAYFYPEL) appeared monospecific for bovine αsl-casein, since no antibody-antigen complex was formed with homologous ovine or caprine proteins. These antibodies remained unable to recognize the caprine sequence in the native protein even after extensive tryptic proteolysis. The lack of immunoreactivity of the antibodies against synthetic caprine αsl-casein peptide 138–149 (VNQELAYFYPQL) suggested that the glutamic acid residue in position 148 is essential for the antigenic character of the bovine peptide. From these observations, the use of these antibodies for the detection and quantitation of bovine milk present in ovine dairy products could be extended to caprine products.

Acrosin purified from an acidic extract of ejaculated goat spermatozoa migrated as a single 42,000-Mr band in SDS/polyacrylamide-gel electrophoresis. Reduction and alkylation of caprine acrosin produced two polypeptides, one of Mr 40,000 (heavy chain) and the other of Mr 3700 (light chain). The light chain purified by reversed-phase h.p.l.c. was a glycosylated octadecapeptide with an amino acid sequence similar to that of the N-terminal 18 residues of porcine acrosin light chain (78% positional identity). The sequence of the N-terminal 37 amino acids of purified caprine acrosin heavy chain is similar to that of porcine acrosin heavy chain (70% positional identity through 37 residues). Studies with synthetic substrates and synthetic and natural proteinase inhibitors confirmed both the specificity of the purified proteinase for Arg-Xaa and Lys-Xaa bonds and a serine-proteinase mechanism. Purified caprine acrosin hydrolysed the 90 kDa and 65 kDa components, but did not hydrolyse the 55 kDa component of the porcine zona pellucida. The action of the enzyme on the porcine zona pellucida was indistinguishable from that previously reported for porcine acrosin.

Based on the potential benefits to long-term human health there is interest in developing sustainable nutritional strategies for reducing saturated and increasing specific unsaturated fatty acids in ruminant milk. The impact of plant oil supplements to diets containing different forages on caprine milk fatty acid composition was examined in two experiments using twenty-seven Alpine goats in replicated 3 × 3 Latin squares with 28 d experimental periods. Treatments comprised of no oil (control) or 130 g/d of sunflower-seed oil (SO) or linseed oil (LO) supplements added to diets based on grass hay (H; experiment 1) or maize silage (M; experiment 2). Milk fat content was enhanced (P < 0·01) on HSO, HLO and MLO compared with the corresponding H or M control diets, resulting in 17, 15 and 14 % increases in milk fat secretion, respectively. For both experiments, plant oils decreased (P < 0·05) milk 10 : 0–16 : 0 and odd- and branched-chain fatty acid content and increased 18 : 0,trans-Δ6–9,11–14,16-18 : 1 (and their corresponding Δ-9 desaturase products),trans-7,trans-9-conjugated linoleic acid (CLA),trans-9,trans-11-CLA andtrans-8,cis-10-CLA concentrations. Alterations in the distribution ofcis-18 : 1,trans-18 : 1, -18 : 2 and CLA isomers in milk fat were related to plant oil composition and forage in the diet. In conclusion, plant oils represent an effective strategy for altering the fatty acid composition of caprine milk, with evidence that the basal diet is an important determinant of ruminal unsaturated fatty acid metabolism in the goat.

The mitochondrial antiviral-signaling protein (MAVS, also known as VISA, IPS-1, or CARDIF) plays an essential role in the type I interferon (IFN) response and in retinoic acid-inducible gene I (RIG-I) mediated antiviral innate immunity in mammals. In this study, the caprine MAVS gene (caMAVS, 1566 bp) was identified and cloned. The caMAVS shares the highest amino acid similarity (98.1%) with the predicted sheep MAVS. Confocal microscopy analysis of partial deletion mutants of caMAVS revealed that the transmembrane and the so-called Non-Characterized domains are indispensable for intracellular localization to mitochondria. Overexpression of caMAVS in caprine endometrial epithelial cells up-regulated the mRNA levels of caprine interferon-stimulated genes. We concluded that caprine MAVS mediates the activation of the type I IFN pathway. We further demonstrated that both the CARD-like domain and the transmembrane domain of caMAVS were essential for the activation of the IFN-β promotor. The interaction between caMAVS and caprine RIG-I and the vital role of the CARD and NC domain in this interaction was demonstrated by co-immunoprecipitation. Upon infection with the Peste des Petits Ruminants Virus (PPRV, genus Morbillivirus), the level of MAVS was greatly reduced. This reduction was prevented by the addition of the proteasome inhibitor MG132. Moreover, we found that viral protein V could interact and colocalize with MAVS. Together, we identified caMAVS as a RIG-I interactive protein involved in the activation of type I IFN pathways in caprine cells and as a target for PPRV immune evasion.

The incorporation of hydrophobic ingredients, such as resveratrol (a fat-soluble phytochemical), in nanoemulsions can increase the water solubility and stability of these hydrophobic ingredients. The nanodelivery of resveratrol can result in a marked improvement in the bioavailability of this health-promoting ingredient. The current study hypothesized that resveratrol can bind to caprine casein, which may result in the preservation of the biological properties of resveratrol. The fluorescence spectra provided proof of this complex formation by demonstrating that resveratrol binds to caprine casein in the vicinity of tryptophan amino acid residues. The caprine casein/resveratrol complex is stabilized by hydrophobic interactions and hydrogen bonds. Hence, to study the rate of resveratrol degradation during processing/storage, resveratrol losses were determined by reversed-phase high performance liquid chromatography (RP-HPLC) in nanoemulsions stabilized by bovine and caprine caseins individually and in combination with polysorbate-20. At 48 h oxidation, 88.33% and 89.08% was left of resveratrol in the nanoemulsions stabilized by caprine casein (αs1-I)/polysorbate-20 complex and caprine (αs1-II)/polysorbate-20 complex, while there was less resveratrol left in the nanoemulsions stabilized by bovine casein/polysorbate-20 complex, suggesting that oxygen degradation was involved. The findings of this study are crucial for the food industry since they imply the potential use of caprine casein/polysorbate-20 complex to preserve the biological properties of resveratrol.

Kobuvirus infections are common among humans, rodents, carnivores, pigs, and ruminants. We report herein the complete genome sequence of a novel caprine kobuvirus (MN604700) from diarrheic kids in Minnesota. Whole-genome sequencing revealed a kobuvirus genome of 8,139 nt with a single ORF region encoding a polyprotein of 2,480 amino acids. Further analysis revealed nt substitutions along the genome compared with that of the caprine kobuvirus reference strain, with 93% identity. Phylogenetic analysis indicated that the clade of the caprine kobuvirus was most closely related to porcine kobuviruses rather than bovine or ovine kobuviruses. Using primers designed from this genome, caprine kobuvirus was identified in the stools of other goats. Sanger sequencing of PCR products indicated 3D and VP1 gene nucleotides of this latter strain were 95% and 91% identical with those of MN604700, respectively. There were 35 and 101 nt substitutions in 3D and VP1 genes, respectively. Findings of kobuvirus over a 2-y period may indicate an endemic state, which needs further research. In addition, screening for kobuviruses over large geographic areas is needed to identify the evolutionary connections among different strains.

The full coding region of KIT mRNA was cloned from the caprine ovary. The results showed the caprine KIT cDNA (GenBank accession number KF364483) contained a 2925-bp open reading frame encoding a protein with 974 amino acid residues. BLAST analysis revealed that the caprine KIT protein had high similarity with that of four species: Ovis aries (99%), Bos taurus (99%), Sus scrofa (94%) and Homo sapiens (90%). The KIT mRNA expression pattern showed that KIT mRNA was expressed highly in kidney, ovary, uterus and breast. Two single nucleotide polymorphisms (g.88430T > A and g.120466G > A) in the caprine KIT gene were detected by PCR–restriction fragment length polymorphism (RFLP) and DNA sequencing in 735 goats of Xinong Saanen, Guanzhong and Boer breeds. The g.88430T > A mutation was a missense mutation (Tyr > Asn at position 409 amino acid of KIT). The association study has been done by jointly analysing all data in one analysis. The result showed that individuals with TT and TA genotypes had their litter size increased by 0.11 and 0.09, respectively, compared with those with AA genotype at the g.88430T > A locus for three goat breeds (P < 0.05). Further analysis revealed that combined genotype TTAA was better than the others for litter size in three goat breeds. Therefore, the biochemical and physiological functions, together with the results obtained in our investigation, suggest that the KIT gene could serve as a genetic marker for litter size in goat breeding.

Depuis maintenant plus de 30 ans, il est reconnu qu’au début de la maladie d’Alzheimer, le cerveau utilise moins bien le glucose, son principal carburant. Cependant, ce problème énergétique précoce dans la maladie semblerait limité au glucose et ne concernerait pas un autre carburant, celui-ci dérivé des gras, les cétones. Ces dernières sont produites par le corps après un exercice physique d’intensité modérée. Leur production est également stimulée avec la prise de suppléments alimentaires à base d’huile de noix de coco, un aliment riche en triglycérides de moyennes chaînes (MCT). La capture des cétones au cerveau augmente proportionnellement à leur concentration plasmatique. Ainsi, des conditions élevant la cétonémie augmentent aussi la capture cérébrale des cétones. Par conséquent, l’élévation de l’apport en cétones pourrait constituer une approche novatrice qui permettrait de potentiellement ralentir le développement de la maladie d’Alzheimer. Notre objectif général était d’optimiser le type de supplément MCT à utiliser afin d’élever la cétonémie de manière aigüe et, en second lieu, d’employer ce dernier en combinaison avec une seconde stratégie cétogène, l’exercice physique de type aérobie (EA). Lors de la première phase de ce projet, l’effet cétogène de différents produits alimentaires dérivant de l’huile de noix de coco (acide caprylique [C8], acide caproïque [C10], mélange de MCT typique [C8+C10]) était comparé chez 9 participants jeunes sains. Des échantillons sanguins étaient récoltés toutes les 30 min pendant 8 h. Lors de la seconde phase, le potentiel cétogène de la combinaison d’EA à une supplémentation MCT était évalué chez 10 femmes âgées saines pendant 5 jours. Les cétones plasmatiques sous ces différentes conditions étaient mesurées. Lors de cette étude, le C8 était le produit le plus cétogène testé suivi du supplément C8+C10. L’huile de noix de coco n’a pas induit une cétonémie plus élevée qu’un 8 h sans MCT. De plus, l’ajout de 5 jours d’EA a potentialisé la cétonémie observée suite à la prise de MCT C8+C10 seul. Ainsi, la combinaison de stratégies cétogènes, tant au niveau de la diversité des molécules utilisées ou des stratégies cétogènes employées, permet d’augmenter la présence de cétones dans le sang.
Abstract : Brain glucose consumption deteriorates with age, a situation that worsens with the onset of Alzheimer's disease. However, this early energy problem in the disease is limited to glucose and does not affect brain ketone uptake. Ketones are the main alternative fuel for the brain when glucose concentrations are decreased. They are produced endogenously after moderate aerobic exercise (AE) or with a medium chain triglyceride (MCT) exogenous supplement. Ketone brain uptake increases in proportion to their plasma concentration. Thus, providing a daily ketogenic fuel could help support brain energy needs during aging. Our aim was to optimize the type of MCT to use in a ketogenic supplementation and to combine this supplement with another ketogenic strategy, AE. In the first phase of this project, the acute ketogenic effect of products derived from coconut oil was compared. Nine healthy adults took various MCT supplements (coconut oil, caprylic acid [C8], capric acid [C10], classic MCT mix [C8+C10]). Blood was sampled every 30 min over 8 h. In the second phase, we evaluated the acute ketogenic potential of the combination of AE and MCT supplementation. Ten healthy older women took C8+C10 MCT supplement for 5 days combined with a 5-days AE program. Automated spectrophotometric assays where used to measure plasma ketones under these different conditions. Our results show that in this 8 h experimental design, C8 was the most ketogenic MCT followed by C8+C10. Coconut oil alone did not induce more net ketosis than an 8 h visit with no added MCT. Furthermore, the combination of AE and MCT supplementation enhanced the ketogenic response over 4 h compared to the control day. Thus, the combination of ketogenic strategies, both in terms of the diversity of the molecules or the ketogenic strategy employed, makes it possible to increase the presence of ketones in the blood.

Mise en évidence de l'influence de la longueur et du degré d'insaturation de la chaine carsonée sur l'absorption par voie sanguine des acides gras. Recherche d'une possible influence des autres composants de l'alimentation sur la répartition chyloportale.

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The study of proteolysis, lipolysis volatiles profile of caprine Coalho cheese to which were added probiotic bacteria during storage. The cheeses were named: QS, control sample of Coalho cheese prepared with a starter culture of Lactococcus lactis, subsp. lactis, and Lactococcus lactis, subsp. cremoris; QLA, Coalho cheese with culture of Lactobacillus acidophilus; QLP, Coalho cheese sample formulated with Lactobacillus paracasei; QB, Coalho cheese with Bifidobacterium lactis; and QC, Coalho cheese with co-culture containing the 3 microorganisms in associated. The cheeses were analyzed after 1, 7, 14, 21 and 28 days of storage at the temperature of 10 °C ± 2 °C. The probiotic cell counts in cheese was superior to 6.5 log CFU g⁻¹ of cheese in the first day of storage, and surpassed 7 log CFU g⁻¹ of cheese in the 28th day of storage. Based on comparative studies carried out, it must be highlighted that the use of the various probiotic lactic cultures affects the lipid, protein, and aromatic profiles of caprine Coalho cheese during storage. It was verified that, when they were added to the Coalho cheese samples, the lactic cultures, regardless of type, presented lipolytic action (p < 0.01) during storage, causing a reduction in long chain fatty acids and an increase in short chain fatty acids. The acids released have direct influence in particular compounds of the aroma of the product, especially the characteristic caprine aroma, with an increase in caprylic, caproic and capric acids. It was observed that the addition of the Bifidobacterium lactis culture and the co-culture of probiotics had a positive effect on the fatty acid profile, with a higher production of volatiles, resulting in more concentrations during the CLA storage period (0.74 and 0.54 g/100 g of fatty acids), optimal values for the PUFA/SFA relationships (0.23 and 0.065) and DFA (50.23 and 45.08), associated with a reduction in the atherogenicity index (2.15 and 2.38) and in the trombosidade index (1.69 and 1.82). Twenty-five volatile compounds were identified in caprine Coalho cheese: six alcohols, four hydrocarbons, four terpenes, three acids, three ketones, three aldehydes and two esters. In the five types of cheese samples analyzed, one was able to observe the production of esters during storage and the reduction of aldehydes. The fruity aroma of esters is desirable, since it lessens undesirable aromas which are found in some compounds such as acids and aldehydes. The use of a combination of probiotic cultures (co-culture) also influenced (p < 0,01) the proteolysis of caprine Coalho cheese, providing a higher percentage of soluble protein, a higher proteolytic depth index and a greater release of fatty acids in the first day after processing.The probiotic caprine Coalho cheese samples presented a proteolysis rate which was at its highest after seven days of storage, and their fractions of αs₂ and k-casein were the ones with the highest degree of hydrolysis during storage. Among the samples prepared using isolated probiotic bacteria, it must be emphasized that B. lactis presented a more intense proteolytic action, showing a high percentage of soluble protein and a greater degradation of the αs₂ casein during storage. Probiotic cheeses produced using goat milk have excellent characteristics in terms of nutritional and aromatic attributes; highlighted the B. lactis and prodizidos adding the co-culture of probiotics.
O estudo da proteólise, lipólise e perfil de voláteis de queijo de coalho caprino ao qual foram adicionadas bactérias probióticas durante o armazenamento. Os queijos foram denominados de: QS, queijo de coalho controle elaborado com a cultura “starter” de Lactococcus lactis subsp. lactis e Lactococcus lactis subsp. cremoris; QLA, queijo de coalho com cultura de Lactobacillus acidophilus; QLP, queijo de coalho elaborado com Lactobacillus paracasei; QB, queijo de coalho com Bifidobacterium lactis; e QC, queijo de coalho com co-cultura, contendo os 3 micro-organismos em associado. Os queijos foram analisados após 1, 7, 14, 21 e 28 dias de armazenamento a 10 °C ± 2 °C. A contagem das células probióticas nos queijos foi superior a 6,5 log UFC g-1 de queijo no 1° dia de armazenamento e 7 log UFC g-1 de queijo, no 28° dia. Com base nos estudos comparativos realizados, ressalta-se que o uso das diferentes culturas láticas probióticas afetou o perfil lipídico, proteico e aromático do queijo de coalho caprino, durante o armazenamento. Verificou-se que as culturas láticas, independente do tipo, quando adicionadas aos queijos de coalho, apresentaram ação lipolítica (p < 0,01) durante o armazenamento, provocando a redução dos ácidos graxos de cadeia longa e aumento dos ácidos graxos de cadeia curta. Os ácidos liberados influenciaram diretamente nos compostos do aroma peculiar do produto, principalmente, o aroma característico de caprinos, com aumento dos ácidos caprílico, caproico e cáprico. Observou-se efeito positivo da adição da cultura de Bifidobacterium lactis e da co-cultura de probióticos no perfil de ácidos graxos, e uma maior produção de voláteis, que resultou em maiores concentrações durante o período de estocagem do CLA (0,74 e 0,54 g/100g de ácidos graxos), e ótimos valores das relações AGPI/AGS (0,23 e 0,065) e DFA (50,23 e 45,08), associados à redução dos índices de aterogenicidade (2,15 e 2,38) e trombosidade (1,69 e 1,82). Vinte e cinco compostos voláteis foram identificados no queijo de coalho caprino: sendo seis alcoóis, quatro hidrocarbonetos, quatro terpenos, três ácidos, três cetonas, três aldeídos e dois ésteres. Nos cinco tipos de queijos de coalho caprino avaliados, observou-se produção de ésteres ao longo do armazenamento e redução de aldeídos. O aroma frutado dos ésteres é almejável, uma vez que suaviza aromas indesejáveis e característicos de alguns compostos como ácidos e aldeídos. A utilização da combinação das culturas probióticas (co-cultura) também influenciou (p < 7 0,01) a proteólise do queijo de coalho caprino, proporcionando maior teor de proteína solúvel, maior índice proteolítico de profundidade e maior liberação de aminoácidos no 1° dia após o processamento. Os queijos de coalho caprinos probióticos apresentaram índice de proteólise em extensão máxima após sete dias de estocagem, sendo que suas frações de αs2 e k-caseína foram as que obtiveram maior grau de hidrólise ao longo do armazenamento. Dentre os queijos elaborados com bactérias probióticas isoladas, enfatiza-se que a B. lactis exibiu ação proteolítica mais intensa, proporcionando elevado teor de proteína solúvel e maior degradação da fração de αs2 caseína ao longo do armazenamento. Os queijos probióticos fabricados a partir de leite de cabra possuem excelentes características em relação aos atributos nutricionais e aromáticos, em destaque os prodizidos adicionando Bifidobacterium lactis e a co-cultura de probióticos.

碩士
東海大學
畜產學系
90
Ropy lactic acid bacteria were used to manufacture ropy caprine milk yogurt, in order to improve the qualities of caprine milk yogurt. Four ropy strains, Streptococcus thermophilus A1, A2, Lactobacillus bulgaricus B2, E and two commercial strains, Streptococcus thermophilus CCRC12257 (S) and Lactobacillus bulgaricus CCRC14009 (L) were used. Ropy strains were incubated in 10% TS caprine milk at 32 and 42℃ for 72 hours. The pH value of samples decreased during the incubation. The bacterial counts, thread forming properties and viscosity displayed a quadratic curve. The exopolysaccharide (EPS) concentration had a trend toward reduction. The lactic acid production, maximal bacterial counts and viscosity of samples fermented at 42℃ greater than those were fermented at 32℃, while A1 and A2 sets were predominant. The thread forming properties and EPS concentration of samples fermented at 32℃ greater than those were fermented at 42℃, while A1 and A2 sets were predominant. Caprine yogurt were made at 27, 32, 37 and 42℃ by single ropy strains or mixed strains .The bacterial counts of all samples reached 108 cfu/ml. The thread forming properties and viscosity of ropy yogurt were higher than those of commercial yogurt at all incubation temperature. The incubation temperature of 32 and 37℃ resulted in the higher viscosity while the A1 and A2 sets were better than B2 and E sets. The mixed strains sets of ropy and ropy strains were better than the mixed strains sets of ropy and commercial strains. The syneresis of ropy yogurt were lower than commercial yogurt at all incubation temperature and the incubation temperature of 32 and 37℃ resulted in the lower syneresis while the A1 and A2 sets were lower than B2 and E sets. The mixed strains sets of ropy and ropy strains were lower than the mixed strains sets of ropy and commercial strains. Ropy yogurt had the least amounts of EPS at 27℃.The mixed strains resulted in less amounts of EPS than single strains, but did not affect the other characteristics. There’s no relationship between the viscosity and EPS concentration. The rheology of caprine yogurt was mainly affected by the incubation temperature. The gel strength of ropy yogurt increased with the increased incubation temperature. There’s no difference between ropy yogurt and commercial yogurt at the same incubation temperature. The ropy yogurt had the higher viscosity and the lower syneresis than commercial yogurt during the storage. The appearance and mouth-feel of ropy yogurt were higher than those of commercial yogurt. The flavor and overall acceptability of ropy yogurt were higher than those of commercial yogurt at the beginning of storage, but there’s no difference after 2 weeks.