Koichiro Akiyama, Kazuki Horita, Tomoaki Sakamoto, Hiroshi Satozono, Hironori Takahashi, Yukihiro Goda,
https://link.springer.com/article/10.1007/s10762-019-00642-9
Lactic acid fermentation in yogurt manufacturing can be monitored using terahertz (THz)-attenuated total-reflection (ATR) spectroscopy. Yogurt manufacturing was performed on an ATR prism. The THz absorption coefficient and pH were measured for the entire 1000 min of the fermentation process. The absorption spectra were similar to the spectrum of water at the THz range. Temporal changes in the absorption coefficient at 0.4, 1.0, and 1.6 THz all decreased during the fermentation process, with two inflection points. The absolute value of the change in temporal absorption was greater at high frequencies than at low frequencies. However, the normalized absorption coefficient was larger at 0.4 THz. Because temporal changes in absorption corresponded with temporal changes in pH, the absorption changes appeared to be caused by the decomposition of the milk ingredients during the lactic acid fermentation. THz measurements can therefore be applied to the nondestructive monitoring of lactic acid fermentation in yogurt manufacturing.
