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The exopolysaccharide (EPS) produced by Lactococcus lactis subsp. cremoris DPC6532 has been shown to improve yield and functionality of reduced fat cheese. The aim of this work was to characterise the EPS produced by this strain to elucidate its role in fermented milk. The EPS was isolated from fermented skim milk, purified, quantified and imaged using atomic force microscopy and scanning electron...