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% (w/w) at temperatures from 36 to 44 degrees C and in the presence of antibiotics at concentrations up to 100 mu g/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 degrees 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 mu g/kg). Overall, the results highlighted the advantages of using a multiple light scattering technique as quality control tool for online monitoring of milk fermentation.

Automated summary

The study investigated the use of multiple light scattering for monitoring milk fermentation under different conditions. Results showed that the technique was effective in continuously monitoring the process and correlating changes in pH, rheological parameters, and sample firmness. Overall, the study demonstrated the advantages of using multiple light scattering as a quality control tool for online monitoring of milk fermentation.