Validation of an Optical Technology for the Determination of pH in Milk during Yogurt Manufacture
Liu, Siqi (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)
Contreras, Fanny (Auburn University (Estats Units d'Amèrica))
Alemán, Ricardo S. (Louisiana State University Agricultural Center)
Fuentes, Jhunior Marcía (Universidad Nacional de Agricultura)
Arango, Oscar (Universidad de Nariño (Colòmbia))
Castillo Zambudio, Manuel (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)

Data:	2024
Resum:	Current systems that allow inline pH control in the fermented dairy industry have drawbacks, such as protein adhesion on the non-glass pH probes, measurement distortion, frequent recalibration needs, and sensitivity to extreme pH conditions encountered during clean-in-place operations. Therefore, the objective of this study was to validate the feasibility of estimating the pH of milk during the yogurt making process by using a NIR light backscatter sensor measuring under different fermentation temperatures and milk protein concentrations using a mathematical model that correlates the light scatter signal with pH. Three replications of the experiment with two protein concentrations (3. 5 and 4. 0%) and two fermentation temperatures (43 and 46 °C) were used to validate this inline pH prediction model. Continuous and discontinuous measurements of pH were collected as a reference during fermentation, simultaneously with the light backscatter data acquisition. Also, the effect of adjusting the initial voltage gain of the light scatter device on the accuracy of the pH prediction model was evaluated. Temperature and initial voltage were the main factors affecting the fitting accuracy of the model. The adjustment of the initial voltage gain improved the pH prediction model fit. The model has been successfully validated for both continuous and discontinuous measurements of pH, with SEP values < 0. 09 pH units and CV < 1. 78%. The proposed optical inline and non-destructive method was feasible for inline pH monitoring of milk fermentation, avoiding traditional manual pH measurement.
Nota:	Altres ajuts: Projecte EvalXARTA 2015 UAB1.308624
Drets:	Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, fins i tot amb finalitats comercials, sempre i quan es reconegui l'autoria de l'obra original.
Llengua:	Anglès
Document:	Article ; recerca ; Versió publicada
Matèria:	Yogurt fermentation ; NIR light backscatter ; Optic sensor ; Inline ; Ph monitoring ; Temperature ; Protein concentration
Publicat a:	Foods, Vol. 13 (august 2024) , ISSN 2304-8158

DOI: 10.3390/foods13172766
PMID: 39272531

14 p, 3.7 MB

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