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.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/20.500.12317/60562
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