Multiple Light Scattering Measurements for Online Monitoring of Milk Fermentation
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% (<i>w/w</i>) at temperatures from 36 to 44 °C and in the presence of antibiot...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/7/1582 |
| _version_ | 1797527143321698304 |
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| author | Mohsen Ramezani Giovanna Ferrentino Ksenia Morozova Matteo Scampicchio |
| author_facet | Mohsen Ramezani Giovanna Ferrentino Ksenia Morozova Matteo Scampicchio |
| author_sort | Mohsen Ramezani |
| collection | DOAJ |
| description | 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% (<i>w/w</i>) 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%, <i>w/w</i>) 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. |
| first_indexed | 2024-03-10T09:38:55Z |
| format | Article |
| id | doaj.art-0ff85667a41744dab3d48aa8bd5c0ef9 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T09:38:55Z |
| publishDate | 2021-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-0ff85667a41744dab3d48aa8bd5c0ef92023-11-22T03:47:33ZengMDPI AGFoods2304-81582021-07-01107158210.3390/foods10071582Multiple Light Scattering Measurements for Online Monitoring of Milk FermentationMohsen Ramezani0Giovanna Ferrentino1Ksenia Morozova2Matteo Scampicchio3Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, ItalyFaculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, ItalyFaculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, ItalyFaculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, ItalyThe 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% (<i>w/w</i>) 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%, <i>w/w</i>) 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.https://www.mdpi.com/2304-8158/10/7/1582yogurtfermentationstarter concentrationantibioticsmultiple light scattering |
| spellingShingle | Mohsen Ramezani Giovanna Ferrentino Ksenia Morozova Matteo Scampicchio Multiple Light Scattering Measurements for Online Monitoring of Milk Fermentation Foods yogurt fermentation starter concentration antibiotics multiple light scattering |
| title | Multiple Light Scattering Measurements for Online Monitoring of Milk Fermentation |
| title_full | Multiple Light Scattering Measurements for Online Monitoring of Milk Fermentation |
| title_fullStr | Multiple Light Scattering Measurements for Online Monitoring of Milk Fermentation |
| title_full_unstemmed | Multiple Light Scattering Measurements for Online Monitoring of Milk Fermentation |
| title_short | Multiple Light Scattering Measurements for Online Monitoring of Milk Fermentation |
| title_sort | multiple light scattering measurements for online monitoring of milk fermentation |
| topic | yogurt fermentation starter concentration antibiotics multiple light scattering |
| url | https://www.mdpi.com/2304-8158/10/7/1582 |
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