Abstract
The present paper investigates the use of multiple light scattering for the monitoring of milk fermentation. The experiments were performed on milk fermented with different starter concentrations (0.05% to 4.5% (w/w) at temperatures from 36 to 44 °C and in the presence of antibiotics at concentrations up to 100 µg/kg. The fermentation was monitored continuously by using a multiple light scattering technique and simultaneously by a pH meter, a rheometer and a texture analyzer. The backscattering signal recorded by multiple light scattering measurements was correlated with the changes in pH, rheological parameters and firmness of the samples along the fermentation. A gelation time of 120 min was obtained when the highest concentration of starter (4.5%, w/w) and incubation temperature of 44 °C were used. These results were confirmed by the pH, rheological and texture monitoring. The analysis of backscattering spectra allowed the detection of the effect of antibiotic on the gel formation even at low concentrations (1.3 µg/kg). Overall, the results highlighted the advantages of using a multiple light scattering technique as quality control tool for online monitoring of milk fermentation.
Highlights
The present paper investigates the use of multiple light scattering for the monitoring of milk fermentation
Yogurt is a popular dairy product traditionally made by fermentation of milk using a mixture of thermophilic starter bacteria (i.e., Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) [1,2,3]
Multiple light scattering was tested for online monitoring yogurt gel formation
Summary
Yogurt is a popular dairy product traditionally made by fermentation of milk using a mixture of thermophilic starter bacteria (i.e., Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) [1,2,3]. At industrial scale, the control of the fermentation of dairy products is difficult to perform by continuously measuring the pH as the probe can be contaminated by milk proteins that adhere to its surface, affecting the measurement This means that the probe needs to be frequently cleaned and recalibrated. Multiple light scattering technique has received increasing attention from the research and industrial communities thanks to its ability to detect physical aggregation phenomena based on the scattering and transmission of light through a sample [15,16,17,18,19,20] Based on this background, the present work aims to investigate the potential of multiple light scattering techniques for real-time monitoring of milk fermentation. The results were further compared with those obtained by rheological, texture and pH measurements
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