Yoghurt samples of high fat (3.1%), low fat (1.5%) and low fat mixed with 35, 70 and 100 mg of exopolysaccharide /liter of milk were prepared and stored for 10 days at 5ºC. EPS were prepared in the lab by growing Halomonas eurihalina F_2-7& Xanthomonas campestris pv. campestris in salted whey and was compared with commercial xanthan gum. Supplementation with EPS significantly increased rate of acid development thus shortened the period of coagulation, enhanced growth of lactic acid bacteria, lowered curd tension and whey separation and increased apparent viscosity and greatly helped the sensory attributes of low fat yoghurt. The degree of improvement was dependent on type of the EPS and the concentration. Therefore, it is important to select the proper EPS and the concentration for each product and the property requested to affect.