Passive microrheology was evaluated as a new technique for monitoring yoghurt fermentation. Ultra-high-temperature (UHT) semi-skimmed milk was inoculated with three different concentrations of a starter culture containing Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus and the pH of the yoghurt and rheological parameters were determined at different time points during fermentation using a passive microrheology analyser. A correlation between the gel point and the amount of the starter culture mixture was observed. Passive microrheology can be considered a promising technique for real-time monitoring of the fermentation process of yoghurt.
Observations on passive microrheology for monitoring the fermentation process in yoghurt
Ceniti C.;Froiio F.;Britti D.;Paolino D.;Costanzo N.
2020-01-01
Abstract
Passive microrheology was evaluated as a new technique for monitoring yoghurt fermentation. Ultra-high-temperature (UHT) semi-skimmed milk was inoculated with three different concentrations of a starter culture containing Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus and the pH of the yoghurt and rheological parameters were determined at different time points during fermentation using a passive microrheology analyser. A correlation between the gel point and the amount of the starter culture mixture was observed. Passive microrheology can be considered a promising technique for real-time monitoring of the fermentation process of yoghurt.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
