A procedure for reproducible measurement of redox potential (Eh) in dairy processes View Full Text


Ontology type: schema:ScholarlyArticle      Open Access: True


Article Info

DATE

2013-11

AUTHORS

Sophie Abraham, Rémy Cachon, Sophie Jeanson, Bruno Ebel, Damien Michelon, Cécile Aubert, Christine Rojas, Gilles Feron, Eric Beuvier, Patrick Gervais, Joëlle De Coninck

ABSTRACT

The oxidoreduction potential (Eh) is of growing interest in dairy research and the dairy industry. Lactic acid bacteria are able to decrease the Eh to considerable reducing values, and it is an important feature of the technological characteristics of lactic starters and probiotics. Reducing Eh is also necessary for the development of the characteristic flavour of certain fermented dairy products such as cheeses. Moreover, data comparisons and interpretations are often difficult due to an absence of standardised expression of the results. The objective of this work was to propose a complete procedure for the use of combined and half-cell platinum (Pt) sensors to obtain stable, repeatable and reproducible Eh measurements and to standardise data. Three measurement systems, each made up of a sensor, cable and interface, were compared in tap water. A control chart was used to calculate a confidence interval (CI = 20 mV) to verify whether the process was under control. This complete procedure was then applied to the measurement of Eh in milk samples to characterise both pure strains of lactic acid bacteria and complex mixed starters, to study the impact of a process parameter (oxygen) on starter activity, to follow Eh during cheese making and to measure Eh gradients in cheeses. This manuscript presents a procedure for the measurement of Eh as well as the feasibility and interest of this procedure in the dairy chain. More... »

PAGES

675-690

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s13594-013-0134-5

DOI

http://dx.doi.org/10.1007/s13594-013-0134-5

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https://app.dimensions.ai/details/publication/pub.1002629212


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30 schema:description The oxidoreduction potential (Eh) is of growing interest in dairy research and the dairy industry. Lactic acid bacteria are able to decrease the Eh to considerable reducing values, and it is an important feature of the technological characteristics of lactic starters and probiotics. Reducing Eh is also necessary for the development of the characteristic flavour of certain fermented dairy products such as cheeses. Moreover, data comparisons and interpretations are often difficult due to an absence of standardised expression of the results. The objective of this work was to propose a complete procedure for the use of combined and half-cell platinum (Pt) sensors to obtain stable, repeatable and reproducible Eh measurements and to standardise data. Three measurement systems, each made up of a sensor, cable and interface, were compared in tap water. A control chart was used to calculate a confidence interval (CI = 20 mV) to verify whether the process was under control. This complete procedure was then applied to the measurement of Eh in milk samples to characterise both pure strains of lactic acid bacteria and complex mixed starters, to study the impact of a process parameter (oxygen) on starter activity, to follow Eh during cheese making and to measure Eh gradients in cheeses. This manuscript presents a procedure for the measurement of Eh as well as the feasibility and interest of this procedure in the dairy chain.
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