Use of Raman spectroscopy to determine the kinetics of chemical transformation in yogurt production
The kinetics of chemical transformation during the yogurt production was obtained using micro-Raman spectroscopy: Raman spectra were obtained as a function of the incubation time in the fermentation process from milk to yogurt. The milk fermentation by the lactic acid bacteria produces morphological...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Rodriguez, R. [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2013transfer abstract |
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| Umfang: |
8 |
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| Übergeordnetes Werk: |
Enthalten in: ID: 53 - Gates, Lauren Taylor ELSEVIER, 2015transfer abstract, section of Analytica chimica acta : an international journal devoted to applications of infrared and raman spectroscopy, Amsterdam [u.a.] |
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| Übergeordnetes Werk: |
volume:68 ; year:2013 ; pages:133-140 ; extent:8 |
| Links: |
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| DOI / URN: |
10.1016/j.vibspec.2013.06.004 |
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ELV038887312 |
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| 520 | |a The kinetics of chemical transformation during the yogurt production was obtained using micro-Raman spectroscopy: Raman spectra were obtained as a function of the incubation time in the fermentation process from milk to yogurt. The milk fermentation by the lactic acid bacteria produces morphological, chemical and textural changes. The chemical transformations were followed using micro-Raman spectroscopy, while the aggregation process and some textural properties through the use of dynamic light scattering, viscosity and pH. Samples with three different starter culture concentrations and different incubation temperatures were prepared. The results indicate the presence of two regimes: the first one (primary metabolism) is characterized by an increment in the initial number of bacteria to reach a high concentration according to the conditions of food, temperature and space, together with some initial chemical transformations. The second regime corresponds properly to the fermentation process accelerated by the continuous reduction in pH due to the lactic acid production; this is accompanied by physical and chemical changes where new structures are created. Knowledge of the kinetics of chemical and physical transformations allows having a better control of the final product with an increase in the quality and shelf life of the final product; problems like phase separation, homogeneity, particle size, acidity, etc., can be controlled. | ||
| 520 | |a The kinetics of chemical transformation during the yogurt production was obtained using micro-Raman spectroscopy: Raman spectra were obtained as a function of the incubation time in the fermentation process from milk to yogurt. The milk fermentation by the lactic acid bacteria produces morphological, chemical and textural changes. The chemical transformations were followed using micro-Raman spectroscopy, while the aggregation process and some textural properties through the use of dynamic light scattering, viscosity and pH. Samples with three different starter culture concentrations and different incubation temperatures were prepared. The results indicate the presence of two regimes: the first one (primary metabolism) is characterized by an increment in the initial number of bacteria to reach a high concentration according to the conditions of food, temperature and space, together with some initial chemical transformations. The second regime corresponds properly to the fermentation process accelerated by the continuous reduction in pH due to the lactic acid production; this is accompanied by physical and chemical changes where new structures are created. Knowledge of the kinetics of chemical and physical transformations allows having a better control of the final product with an increase in the quality and shelf life of the final product; problems like phase separation, homogeneity, particle size, acidity, etc., can be controlled. | ||
| 650 | 7 | |a Dynamic light scattering |2 Elsevier | |
| 650 | 7 | |a Yogurt |2 Elsevier | |
| 650 | 7 | |a Lactic bacteria |2 Elsevier | |
| 650 | 7 | |a Micro-Raman spectroscopy |2 Elsevier | |
| 700 | 1 | |a Vargas, S. |4 oth | |
| 700 | 1 | |a Estevez, M. |4 oth | |
| 700 | 1 | |a Quintanilla, F. |4 oth | |
| 700 | 1 | |a Trejo-Lopez, Alexander |4 oth | |
| 700 | 1 | |a Hernández-Martínez, A.R. |4 oth | |
| 773 | 0 | 8 | |i Enthalten in |n Elsevier Science |a Gates, Lauren Taylor ELSEVIER |t ID: 53 |d 2015transfer abstract |d section of Analytica chimica acta : an international journal devoted to applications of infrared and raman spectroscopy |g Amsterdam [u.a.] |w (DE-627)ELV018712320 |
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10.1016/j.vibspec.2013.06.004 doi GBVA2013014000006.pica (DE-627)ELV038887312 (ELSEVIER)S0924-2031(13)00087-8 DE-627 ger DE-627 rakwb eng 540 540 DE-600 570 VZ 610 VZ 44.83 bkl Rodriguez, R. verfasserin aut Use of Raman spectroscopy to determine the kinetics of chemical transformation in yogurt production 2013transfer abstract 8 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The kinetics of chemical transformation during the yogurt production was obtained using micro-Raman spectroscopy: Raman spectra were obtained as a function of the incubation time in the fermentation process from milk to yogurt. The milk fermentation by the lactic acid bacteria produces morphological, chemical and textural changes. The chemical transformations were followed using micro-Raman spectroscopy, while the aggregation process and some textural properties through the use of dynamic light scattering, viscosity and pH. Samples with three different starter culture concentrations and different incubation temperatures were prepared. The results indicate the presence of two regimes: the first one (primary metabolism) is characterized by an increment in the initial number of bacteria to reach a high concentration according to the conditions of food, temperature and space, together with some initial chemical transformations. The second regime corresponds properly to the fermentation process accelerated by the continuous reduction in pH due to the lactic acid production; this is accompanied by physical and chemical changes where new structures are created. Knowledge of the kinetics of chemical and physical transformations allows having a better control of the final product with an increase in the quality and shelf life of the final product; problems like phase separation, homogeneity, particle size, acidity, etc., can be controlled. The kinetics of chemical transformation during the yogurt production was obtained using micro-Raman spectroscopy: Raman spectra were obtained as a function of the incubation time in the fermentation process from milk to yogurt. The milk fermentation by the lactic acid bacteria produces morphological, chemical and textural changes. The chemical transformations were followed using micro-Raman spectroscopy, while the aggregation process and some textural properties through the use of dynamic light scattering, viscosity and pH. Samples with three different starter culture concentrations and different incubation temperatures were prepared. The results indicate the presence of two regimes: the first one (primary metabolism) is characterized by an increment in the initial number of bacteria to reach a high concentration according to the conditions of food, temperature and space, together with some initial chemical transformations. The second regime corresponds properly to the fermentation process accelerated by the continuous reduction in pH due to the lactic acid production; this is accompanied by physical and chemical changes where new structures are created. Knowledge of the kinetics of chemical and physical transformations allows having a better control of the final product with an increase in the quality and shelf life of the final product; problems like phase separation, homogeneity, particle size, acidity, etc., can be controlled. Dynamic light scattering Elsevier Yogurt Elsevier Lactic bacteria Elsevier Micro-Raman spectroscopy Elsevier Vargas, S. oth Estevez, M. oth Quintanilla, F. oth Trejo-Lopez, Alexander oth Hernández-Martínez, A.R. oth Enthalten in Elsevier Science Gates, Lauren Taylor ELSEVIER ID: 53 2015transfer abstract section of Analytica chimica acta : an international journal devoted to applications of infrared and raman spectroscopy Amsterdam [u.a.] (DE-627)ELV018712320 volume:68 year:2013 pages:133-140 extent:8 https://doi.org/10.1016/j.vibspec.2013.06.004 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 44.83 Rheumatologie Orthopädie VZ AR 68 2013 133-140 8 045F 540 |
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10.1016/j.vibspec.2013.06.004 doi GBVA2013014000006.pica (DE-627)ELV038887312 (ELSEVIER)S0924-2031(13)00087-8 DE-627 ger DE-627 rakwb eng 540 540 DE-600 570 VZ 610 VZ 44.83 bkl Rodriguez, R. verfasserin aut Use of Raman spectroscopy to determine the kinetics of chemical transformation in yogurt production 2013transfer abstract 8 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The kinetics of chemical transformation during the yogurt production was obtained using micro-Raman spectroscopy: Raman spectra were obtained as a function of the incubation time in the fermentation process from milk to yogurt. The milk fermentation by the lactic acid bacteria produces morphological, chemical and textural changes. The chemical transformations were followed using micro-Raman spectroscopy, while the aggregation process and some textural properties through the use of dynamic light scattering, viscosity and pH. Samples with three different starter culture concentrations and different incubation temperatures were prepared. The results indicate the presence of two regimes: the first one (primary metabolism) is characterized by an increment in the initial number of bacteria to reach a high concentration according to the conditions of food, temperature and space, together with some initial chemical transformations. The second regime corresponds properly to the fermentation process accelerated by the continuous reduction in pH due to the lactic acid production; this is accompanied by physical and chemical changes where new structures are created. Knowledge of the kinetics of chemical and physical transformations allows having a better control of the final product with an increase in the quality and shelf life of the final product; problems like phase separation, homogeneity, particle size, acidity, etc., can be controlled. The kinetics of chemical transformation during the yogurt production was obtained using micro-Raman spectroscopy: Raman spectra were obtained as a function of the incubation time in the fermentation process from milk to yogurt. The milk fermentation by the lactic acid bacteria produces morphological, chemical and textural changes. The chemical transformations were followed using micro-Raman spectroscopy, while the aggregation process and some textural properties through the use of dynamic light scattering, viscosity and pH. Samples with three different starter culture concentrations and different incubation temperatures were prepared. The results indicate the presence of two regimes: the first one (primary metabolism) is characterized by an increment in the initial number of bacteria to reach a high concentration according to the conditions of food, temperature and space, together with some initial chemical transformations. The second regime corresponds properly to the fermentation process accelerated by the continuous reduction in pH due to the lactic acid production; this is accompanied by physical and chemical changes where new structures are created. Knowledge of the kinetics of chemical and physical transformations allows having a better control of the final product with an increase in the quality and shelf life of the final product; problems like phase separation, homogeneity, particle size, acidity, etc., can be controlled. Dynamic light scattering Elsevier Yogurt Elsevier Lactic bacteria Elsevier Micro-Raman spectroscopy Elsevier Vargas, S. oth Estevez, M. oth Quintanilla, F. oth Trejo-Lopez, Alexander oth Hernández-Martínez, A.R. oth Enthalten in Elsevier Science Gates, Lauren Taylor ELSEVIER ID: 53 2015transfer abstract section of Analytica chimica acta : an international journal devoted to applications of infrared and raman spectroscopy Amsterdam [u.a.] (DE-627)ELV018712320 volume:68 year:2013 pages:133-140 extent:8 https://doi.org/10.1016/j.vibspec.2013.06.004 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 44.83 Rheumatologie Orthopädie VZ AR 68 2013 133-140 8 045F 540 |
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10.1016/j.vibspec.2013.06.004 doi GBVA2013014000006.pica (DE-627)ELV038887312 (ELSEVIER)S0924-2031(13)00087-8 DE-627 ger DE-627 rakwb eng 540 540 DE-600 570 VZ 610 VZ 44.83 bkl Rodriguez, R. verfasserin aut Use of Raman spectroscopy to determine the kinetics of chemical transformation in yogurt production 2013transfer abstract 8 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The kinetics of chemical transformation during the yogurt production was obtained using micro-Raman spectroscopy: Raman spectra were obtained as a function of the incubation time in the fermentation process from milk to yogurt. The milk fermentation by the lactic acid bacteria produces morphological, chemical and textural changes. The chemical transformations were followed using micro-Raman spectroscopy, while the aggregation process and some textural properties through the use of dynamic light scattering, viscosity and pH. Samples with three different starter culture concentrations and different incubation temperatures were prepared. The results indicate the presence of two regimes: the first one (primary metabolism) is characterized by an increment in the initial number of bacteria to reach a high concentration according to the conditions of food, temperature and space, together with some initial chemical transformations. The second regime corresponds properly to the fermentation process accelerated by the continuous reduction in pH due to the lactic acid production; this is accompanied by physical and chemical changes where new structures are created. Knowledge of the kinetics of chemical and physical transformations allows having a better control of the final product with an increase in the quality and shelf life of the final product; problems like phase separation, homogeneity, particle size, acidity, etc., can be controlled. The kinetics of chemical transformation during the yogurt production was obtained using micro-Raman spectroscopy: Raman spectra were obtained as a function of the incubation time in the fermentation process from milk to yogurt. The milk fermentation by the lactic acid bacteria produces morphological, chemical and textural changes. The chemical transformations were followed using micro-Raman spectroscopy, while the aggregation process and some textural properties through the use of dynamic light scattering, viscosity and pH. Samples with three different starter culture concentrations and different incubation temperatures were prepared. The results indicate the presence of two regimes: the first one (primary metabolism) is characterized by an increment in the initial number of bacteria to reach a high concentration according to the conditions of food, temperature and space, together with some initial chemical transformations. The second regime corresponds properly to the fermentation process accelerated by the continuous reduction in pH due to the lactic acid production; this is accompanied by physical and chemical changes where new structures are created. Knowledge of the kinetics of chemical and physical transformations allows having a better control of the final product with an increase in the quality and shelf life of the final product; problems like phase separation, homogeneity, particle size, acidity, etc., can be controlled. Dynamic light scattering Elsevier Yogurt Elsevier Lactic bacteria Elsevier Micro-Raman spectroscopy Elsevier Vargas, S. oth Estevez, M. oth Quintanilla, F. oth Trejo-Lopez, Alexander oth Hernández-Martínez, A.R. oth Enthalten in Elsevier Science Gates, Lauren Taylor ELSEVIER ID: 53 2015transfer abstract section of Analytica chimica acta : an international journal devoted to applications of infrared and raman spectroscopy Amsterdam [u.a.] (DE-627)ELV018712320 volume:68 year:2013 pages:133-140 extent:8 https://doi.org/10.1016/j.vibspec.2013.06.004 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 44.83 Rheumatologie Orthopädie VZ AR 68 2013 133-140 8 045F 540 |
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10.1016/j.vibspec.2013.06.004 doi GBVA2013014000006.pica (DE-627)ELV038887312 (ELSEVIER)S0924-2031(13)00087-8 DE-627 ger DE-627 rakwb eng 540 540 DE-600 570 VZ 610 VZ 44.83 bkl Rodriguez, R. verfasserin aut Use of Raman spectroscopy to determine the kinetics of chemical transformation in yogurt production 2013transfer abstract 8 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The kinetics of chemical transformation during the yogurt production was obtained using micro-Raman spectroscopy: Raman spectra were obtained as a function of the incubation time in the fermentation process from milk to yogurt. The milk fermentation by the lactic acid bacteria produces morphological, chemical and textural changes. The chemical transformations were followed using micro-Raman spectroscopy, while the aggregation process and some textural properties through the use of dynamic light scattering, viscosity and pH. Samples with three different starter culture concentrations and different incubation temperatures were prepared. The results indicate the presence of two regimes: the first one (primary metabolism) is characterized by an increment in the initial number of bacteria to reach a high concentration according to the conditions of food, temperature and space, together with some initial chemical transformations. The second regime corresponds properly to the fermentation process accelerated by the continuous reduction in pH due to the lactic acid production; this is accompanied by physical and chemical changes where new structures are created. Knowledge of the kinetics of chemical and physical transformations allows having a better control of the final product with an increase in the quality and shelf life of the final product; problems like phase separation, homogeneity, particle size, acidity, etc., can be controlled. The kinetics of chemical transformation during the yogurt production was obtained using micro-Raman spectroscopy: Raman spectra were obtained as a function of the incubation time in the fermentation process from milk to yogurt. The milk fermentation by the lactic acid bacteria produces morphological, chemical and textural changes. The chemical transformations were followed using micro-Raman spectroscopy, while the aggregation process and some textural properties through the use of dynamic light scattering, viscosity and pH. Samples with three different starter culture concentrations and different incubation temperatures were prepared. The results indicate the presence of two regimes: the first one (primary metabolism) is characterized by an increment in the initial number of bacteria to reach a high concentration according to the conditions of food, temperature and space, together with some initial chemical transformations. The second regime corresponds properly to the fermentation process accelerated by the continuous reduction in pH due to the lactic acid production; this is accompanied by physical and chemical changes where new structures are created. Knowledge of the kinetics of chemical and physical transformations allows having a better control of the final product with an increase in the quality and shelf life of the final product; problems like phase separation, homogeneity, particle size, acidity, etc., can be controlled. Dynamic light scattering Elsevier Yogurt Elsevier Lactic bacteria Elsevier Micro-Raman spectroscopy Elsevier Vargas, S. oth Estevez, M. oth Quintanilla, F. oth Trejo-Lopez, Alexander oth Hernández-Martínez, A.R. oth Enthalten in Elsevier Science Gates, Lauren Taylor ELSEVIER ID: 53 2015transfer abstract section of Analytica chimica acta : an international journal devoted to applications of infrared and raman spectroscopy Amsterdam [u.a.] (DE-627)ELV018712320 volume:68 year:2013 pages:133-140 extent:8 https://doi.org/10.1016/j.vibspec.2013.06.004 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 44.83 Rheumatologie Orthopädie VZ AR 68 2013 133-140 8 045F 540 |
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10.1016/j.vibspec.2013.06.004 doi GBVA2013014000006.pica (DE-627)ELV038887312 (ELSEVIER)S0924-2031(13)00087-8 DE-627 ger DE-627 rakwb eng 540 540 DE-600 570 VZ 610 VZ 44.83 bkl Rodriguez, R. verfasserin aut Use of Raman spectroscopy to determine the kinetics of chemical transformation in yogurt production 2013transfer abstract 8 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The kinetics of chemical transformation during the yogurt production was obtained using micro-Raman spectroscopy: Raman spectra were obtained as a function of the incubation time in the fermentation process from milk to yogurt. The milk fermentation by the lactic acid bacteria produces morphological, chemical and textural changes. The chemical transformations were followed using micro-Raman spectroscopy, while the aggregation process and some textural properties through the use of dynamic light scattering, viscosity and pH. Samples with three different starter culture concentrations and different incubation temperatures were prepared. The results indicate the presence of two regimes: the first one (primary metabolism) is characterized by an increment in the initial number of bacteria to reach a high concentration according to the conditions of food, temperature and space, together with some initial chemical transformations. The second regime corresponds properly to the fermentation process accelerated by the continuous reduction in pH due to the lactic acid production; this is accompanied by physical and chemical changes where new structures are created. Knowledge of the kinetics of chemical and physical transformations allows having a better control of the final product with an increase in the quality and shelf life of the final product; problems like phase separation, homogeneity, particle size, acidity, etc., can be controlled. The kinetics of chemical transformation during the yogurt production was obtained using micro-Raman spectroscopy: Raman spectra were obtained as a function of the incubation time in the fermentation process from milk to yogurt. The milk fermentation by the lactic acid bacteria produces morphological, chemical and textural changes. The chemical transformations were followed using micro-Raman spectroscopy, while the aggregation process and some textural properties through the use of dynamic light scattering, viscosity and pH. Samples with three different starter culture concentrations and different incubation temperatures were prepared. The results indicate the presence of two regimes: the first one (primary metabolism) is characterized by an increment in the initial number of bacteria to reach a high concentration according to the conditions of food, temperature and space, together with some initial chemical transformations. The second regime corresponds properly to the fermentation process accelerated by the continuous reduction in pH due to the lactic acid production; this is accompanied by physical and chemical changes where new structures are created. Knowledge of the kinetics of chemical and physical transformations allows having a better control of the final product with an increase in the quality and shelf life of the final product; problems like phase separation, homogeneity, particle size, acidity, etc., can be controlled. Dynamic light scattering Elsevier Yogurt Elsevier Lactic bacteria Elsevier Micro-Raman spectroscopy Elsevier Vargas, S. oth Estevez, M. oth Quintanilla, F. oth Trejo-Lopez, Alexander oth Hernández-Martínez, A.R. oth Enthalten in Elsevier Science Gates, Lauren Taylor ELSEVIER ID: 53 2015transfer abstract section of Analytica chimica acta : an international journal devoted to applications of infrared and raman spectroscopy Amsterdam [u.a.] (DE-627)ELV018712320 volume:68 year:2013 pages:133-140 extent:8 https://doi.org/10.1016/j.vibspec.2013.06.004 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 44.83 Rheumatologie Orthopädie VZ AR 68 2013 133-140 8 045F 540 |
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The milk fermentation by the lactic acid bacteria produces morphological, chemical and textural changes. The chemical transformations were followed using micro-Raman spectroscopy, while the aggregation process and some textural properties through the use of dynamic light scattering, viscosity and pH. Samples with three different starter culture concentrations and different incubation temperatures were prepared. The results indicate the presence of two regimes: the first one (primary metabolism) is characterized by an increment in the initial number of bacteria to reach a high concentration according to the conditions of food, temperature and space, together with some initial chemical transformations. The second regime corresponds properly to the fermentation process accelerated by the continuous reduction in pH due to the lactic acid production; this is accompanied by physical and chemical changes where new structures are created. 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The kinetics of chemical transformation during the yogurt production was obtained using micro-Raman spectroscopy: Raman spectra were obtained as a function of the incubation time in the fermentation process from milk to yogurt. The milk fermentation by the lactic acid bacteria produces morphological, chemical and textural changes. The chemical transformations were followed using micro-Raman spectroscopy, while the aggregation process and some textural properties through the use of dynamic light scattering, viscosity and pH. Samples with three different starter culture concentrations and different incubation temperatures were prepared. The results indicate the presence of two regimes: the first one (primary metabolism) is characterized by an increment in the initial number of bacteria to reach a high concentration according to the conditions of food, temperature and space, together with some initial chemical transformations. The second regime corresponds properly to the fermentation process accelerated by the continuous reduction in pH due to the lactic acid production; this is accompanied by physical and chemical changes where new structures are created. Knowledge of the kinetics of chemical and physical transformations allows having a better control of the final product with an increase in the quality and shelf life of the final product; problems like phase separation, homogeneity, particle size, acidity, etc., can be controlled. |
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The kinetics of chemical transformation during the yogurt production was obtained using micro-Raman spectroscopy: Raman spectra were obtained as a function of the incubation time in the fermentation process from milk to yogurt. The milk fermentation by the lactic acid bacteria produces morphological, chemical and textural changes. The chemical transformations were followed using micro-Raman spectroscopy, while the aggregation process and some textural properties through the use of dynamic light scattering, viscosity and pH. Samples with three different starter culture concentrations and different incubation temperatures were prepared. The results indicate the presence of two regimes: the first one (primary metabolism) is characterized by an increment in the initial number of bacteria to reach a high concentration according to the conditions of food, temperature and space, together with some initial chemical transformations. The second regime corresponds properly to the fermentation process accelerated by the continuous reduction in pH due to the lactic acid production; this is accompanied by physical and chemical changes where new structures are created. Knowledge of the kinetics of chemical and physical transformations allows having a better control of the final product with an increase in the quality and shelf life of the final product; problems like phase separation, homogeneity, particle size, acidity, etc., can be controlled. |
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The kinetics of chemical transformation during the yogurt production was obtained using micro-Raman spectroscopy: Raman spectra were obtained as a function of the incubation time in the fermentation process from milk to yogurt. The milk fermentation by the lactic acid bacteria produces morphological, chemical and textural changes. The chemical transformations were followed using micro-Raman spectroscopy, while the aggregation process and some textural properties through the use of dynamic light scattering, viscosity and pH. Samples with three different starter culture concentrations and different incubation temperatures were prepared. The results indicate the presence of two regimes: the first one (primary metabolism) is characterized by an increment in the initial number of bacteria to reach a high concentration according to the conditions of food, temperature and space, together with some initial chemical transformations. The second regime corresponds properly to the fermentation process accelerated by the continuous reduction in pH due to the lactic acid production; this is accompanied by physical and chemical changes where new structures are created. Knowledge of the kinetics of chemical and physical transformations allows having a better control of the final product with an increase in the quality and shelf life of the final product; problems like phase separation, homogeneity, particle size, acidity, etc., can be controlled. |
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