Monitoring the process of yogurt spoilage by dielectric measurements and spread plate method

Réka Dobozi

doi:10.14232/analecta.2023.3.41-47

Authors

Réka Dobozi University of Szeged ,Faculty of Engineering, Department of Food Engineering https://orcid.org/0009-0003-8664-7584

DOI:

https://doi.org/10.14232/analecta.2023.3.41-47

Keywords:

yogurt spoilage, dielectric measurements, microbial characteristics

Abstract

In my research work, I primarily focused on the investigation of yogurt (made from home-made raw milk) spoilage by microbiological and dielectric measurements. During the experiment, I continuously monitored the changes in aerobic and anaerobic Lactobacillus cell counts of the product, as a possible spoilage process would cause the deteriorative microbes to displace the lactic acid bacteria, and I also monitored the changes in the dielectric properties of the sample material at 400 MHz frequency. The research results verified that there is a strong correlation between the variation in live cell counts and dielectric parameters in both aerobically and anaerobically cultured lactic acid bacteria. The main conclusions of the results are that the change in the bacterial count, and thus the deterioration process leading to it, can be indirectly monitored in the dairy product under study by low-frequency determination of both the dielectric constant and the loss factor.

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