Automated Monitoring of Acidification in Food and Beverage Analysis

When it comes to dairy and fermented foods, acidification starters are considered to be one of the hardest processes. This is because even slight deviations can lead to huge financial losses as a result of the effect on the quality of the product.

Automated Monitoring of Acidification in Food and Beverage Analysis

Figure 1. Image Credit: KPM Analytics

The acidity level of dairy products cannot be identified visually. This implies that manual efforts are needed to collect a milk sample and examine it with a test kit, or in a laboratory setting. This can be a laborious and expensive effort, with various external variables, such as human error, that can influence the process.

Automated Monitoring of Acidification in Food and Beverage Analysis

Figure 2. Image Credit: KPM Analytics

A Streamlined Method for Acidification Testing

A dairy quality laboratory started looking for alternatives to execute dairy acidity tests with higher comfort and efficiency. Surprisingly, the laboratory discovered only one verifiable solution: the iCinac system.

At present, the iCinac is the only commercially available system dedicated to tracking the acidification activity of lactic elements. The system also simultaneously observes variations in temperature, pH and redox potential of one or many samples at once.

The relevant inocula can be specified and regulated by characterizing the acid formation of a particular phylum and by knowing the impact of specific test parameters.

Automated Monitoring of Acidification in Food and Beverage Analysis

Figure 3. Image Credit: KPM Analytics

How the iCinac Made an Instant Impact

The iCinac paid back in numerous ways, such as:

  • Enabling the QC engineers to identify the most efficient acidification starter for manufacturing requirements
  • Enabling verification of whether a process is a well-controlled one
  • Offering the operators with a greater command of the consistency from each batch of starters

Globally, several large companies have already standardized their milk acidification testing, using the iCinac platform at the center of their process. In addition, the iCinac fulfills ISO 26323|IDF 213  — the industry standard for identifying the acidification activity of dairy cultures by performing continuous pH measurement.

This information has been sourced, reviewed and adapted from materials provided by KPM Analytics.

For more information on this source, please visit KPM Analytics.

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