Monitoring of lactic acid fermentation process using Fourier transform near infrared spectroscopy

The aim of this paper was to evaluate the suitability of Fourier transform near infrared (FT-NIR) spectroscopy, combined with multivariate data analysis, to monitor milk lactic acid fermentation as an indication of possible deviations in quality parameters. Fermentation trials performed with different inocula (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus as single or in mixed cultures) at three incubation temperatures (37 degrees C, 41 degrees C and 45 degrees C) were monitored by FT-NIR spectroscopy. Rheological and conventional quality parameters (microbial counts, pH, titratable acidity, lactose, galactose and lactic acid concentrations) were used as reference values to assess the findings with FT-NIR spectroscopy. Principal component analysis was applied to spectra to uncover molecular modifications. PC1 scores, rheological data and conventional quality parameter values were modelled as a function of fermentation time to designate critical points all along the process. Results showed that FT-NIR spectroscopy is a useful tool for real-time assessment of curd development during fermentation, offering crucial information in agreement with rheology and conventional quality parameters.