The effects a ropy-exopolysaccharide-producing culture (EPSC) on the rennet-coagulation properties of milk at various pH values (6.55-5.75) and syneresis of the resultant gels were examined. A ropy-EPSC was grown overnight in 10% reconstituted skim milk (RSM) and the resultant clotted culture was mixed with RSM at levels of 0, 2.5, 5, 7.5 and 10% EPSC. Each sample was then adjusted to pH values in the range 6.55 to 5.75; as the EPSC was grown in skim milk with a composition similar to the experimental skim milks, the compositions of all mixtures were similar. The pH-adjusted milks were evaluated for rennet-coagulation properties using low-strain amplitude oscillation rheometry, and for syneresis, as measured by the level of whey released 30 min after cutting the rennet gel. At pH 6.55 increasing the inoculation level of EPSC from 0% to 10% resulted in a significant increase in the mean value for maximum curd-firming rate (CFRmax) and significant reductions in the set-to-cut time at 54 Pa (SCT54 pa) and the level of syneresis; at pH 6.35, 6.15 and 5.75 the different levels of EPSC had no effect on the coagulation or syneretic properties of the gels. For all levels of addition of EPSC, reducing the pH of milk from 6.55 to 5.75 significantly reduced gelation time, (GT(0.2 Pa)), and SCT54 Pa and increased CFRmax and the degree of syneresis.