Researchers compared the effects of adding exopolysaccharides (EPS) to fat-free Dahi yogurt with producing EPS during fermentation. They found that using in situ EPS-producing cultures resulted in Dahi with less whey separation and better texture compared to adding EPS externally. Dahi made with in situ EPS cultures was stickier and had improved mouthfeel, while Dahi with added EPS powder was firmer but required more force to shear. Overall, incorporating EPS-producing cultures during fermentation was more effective than adding EPS separately for enhancing the properties of fat-free Dahi.