Hello Elif Sezer ;

Good and interesting question. I´ve made this question myself before, but I have not dug into it. So I don´t have the answer, but I think the whitening of yogurt, that is accompanied by a remarkable increase in viscosity, is produced by exopolisacharides (EPS) produced by the fermenting bacteria. This is quite interesting as currently there are considerable research efforts in quest of EPS with prebiotic potential in human health.

Currently we are working with EPS from pulque, an ancient alcoholic femented Mexican drink, which by the way also turns from light amber color to white during fermentation, with a significant increase in viscosity.

I´ll keep following this question for more information on this.

Thanks and regards.

Hello Rogelio Valadez-Blanco ,

I didn't explore exopolysaccharides' possible effect on whiteness in the literature. Thank you for your interpretive answer. I will search and think about this perspective.

Thanks and Best Regards,