The researchers studied how certain bacteria can make substances called exopolysaccharides (EPS) that affect the quality of yogurt. They tested different types of bacteria to see which ones could produce EPS. They found that the amount of EPS produced depended on the dryness of the milk used. Yogurt made with milk that had more dry matter had a denser texture and lost more liquid, while yogurt made with milk that had less dry matter had a lighter texture and retained more liquid.