Skip to main content
SpringerLink
Log in

A procedure for reproducible measurement of redox potential (E h) in dairy processes

  • Original Paper
  • Published:
Dairy Science & Technology

Abstract

The oxidoreduction potential (E h) is of growing interest in dairy research and the dairy industry. Lactic acid bacteria are able to decrease the E h to considerable reducing values, and it is an important feature of the technological characteristics of lactic starters and probiotics. Reducing E h 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 E h 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 E h 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 E h during cheese making and to measure E h gradients in cheeses. This manuscript presents a procedure for the measurement of E h as well as the feasibility and interest of this procedure in the dairy chain.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6

Similar content being viewed by others

References

  • Abraham S (2007) Evolution du potentiel d'oxydoréduction dans le lait au cours de la transformation fromagère: impact des composants intrinsèques et des bactéries lactiques. University of Burgundy, Dijon, France

    Google Scholar 

  • Abraham S, Cachon R, Colas B, Feron G, DeConinck J (2007) E h and pH gradients in camembert cheese during ripening: measurements using microelectrodes and correlations with texture. Int Dairy J 17:954–960

    Article  CAS  Google Scholar 

  • Aubert C, Capelle N, Jeanson S, Eckert H, Diviès C, Cachon R (2002) Le potentiel d'oxydo-réduction et sa prise en compte dans les procédés d'utilisation des bactéries lactiques. Sci Aliment 22:177–187

    Article  CAS  Google Scholar 

  • Bolduc M-P, Bazinet L, Lessard J, Chapuzet J-M, Vuillemard J-C (2006) Electrochemical modification of the redox potential of pasteurized milk and its evolution during storage. J Agric Food Chem 54:4651–4657

    Article  CAS  Google Scholar 

  • Bourel G, Henini S, Diviès C, Garmyn D (2003) The response of Leuconostoc mesenteroides to low external oxidoreduction potential generated by hydrogen gas. J Appl Microbiol 94:280–288

    Article  CAS  Google Scholar 

  • Brasca M, Morandi S, Lodi R, Tamburini A (2007) Redox potential to discriminate among species of lactic acid bacteria. J Appl Microbiol 103:1516–1524

    Article  CAS  Google Scholar 

  • Cachon R, Jeanson S, Aldarf M, Divies C (2002) Characterisation of lactic starters based on acidification and reduction activities. Lait 82:281–288

    Article  CAS  Google Scholar 

  • Caldeo V, McSweeney PLH (2012) Changes in oxidation–reduction potential during the simulated manufacture of different cheese varieties. Int Dairy J 25:16–20

    Article  CAS  Google Scholar 

  • Dave RI, Shah NP (1997a) Effect of cysteine on the viability of yoghurt and probiotic bacteria in yoghurts made with commercial starter cultures. Int Dairy J 7:537–545

    Article  CAS  Google Scholar 

  • Dave RI, Shah NP (1997b) Effectiveness of ascorbic acid as an oxygen scavenger in improving viability of probiotic bacteria in yoghurts made with commercial starter cultures. Int Dairy J 7(6–7):435–443

    Article  CAS  Google Scholar 

  • Ebel B, Martin F, Le LDT, Gervais P, Cachon R (2011) Use of gases to improve survival of Bifidobacterium bifidum by modifying redox potential in fermented milk. J Dairy Sci 94:2185–2191

    Article  CAS  Google Scholar 

  • Galster H (1991) pH measurement: fundamentals, methods, applications, instrumentation (edited by Ebel HF). V.C.H. Verlagsgesellschaft mbH, Weinheim, DEU

  • Galster H (2000) Techniques of measurement, electrode processes and electrode treatment. In: Schüring J, Schultz HD, Fischer WR, Böttcher J, Duijnisveld WHM (eds) Redox: fundamentals, processes and applications. Springer, Berlin, pp 13–23

    Chapter  Google Scholar 

  • Jacob HE (1970) Redox potential. In: Norris JR, Ribbons DW (eds) Methods in microbiology, vol. 2. Academic, London, pp 91–123

    Google Scholar 

  • Jeanson S, Hilgert N, Coquillard M, Seukpanya C, Faiveley M, Neveu P, Abraham S, Georgescu V, Fourcassie P, Beuvier E (2009) Milk acidification by Lactococcus lactis is improved by decreasing the level of dissolved oxygen rather than decreasing redox potential in the milk prior to inoculation. Int J Food Microbiol 131:75–81

    Article  CAS  Google Scholar 

  • Kieronczyk A, Cachon R, Feron G, Yvon M (2006) Addition of oxidizing or reducing agents to the reaction medium influences amino acid conversion to aroma compounds by Lactococcus lactis. J Appl Microbiol 101:1114–1122

    Article  CAS  Google Scholar 

  • Ledon H, Ibarra D (2006) Method for modifying hygienic, physico-chemical and sensory properties of cheese by controlling the redox potential. France Patent WO2006106252, 2006

  • Leistner L, Mirna A (1959) Das redoxpotential von pökelladen. Die Fleischwirtschaft 8:659–666

    Google Scholar 

  • Martin F, Cayot N, Marin A, Journaux L, Cayot P, Gervais P, Cachon R (2009) Effect of oxidoreduction potential and of gas bubbling on rheological properties and microstructure of acid skim milk gels acidified with glucono-δ-lactone. J Dairy Sci 92:5898–5906

    Article  CAS  Google Scholar 

  • Martin F, Cayot N, Vergoignan C, Journaux L, Gervais P, Cachon R (2010) Impact of oxidoreduction potential and of gas bubbling on rheological properties of non-fat yoghurt. Food Res Int 43:218–223

    Article  CAS  Google Scholar 

  • Martin F, Cachon R, Pernin K, De Coninck J, Gervais P, Guichard E, Cayot N (2011) Effect of oxidoreduction potential on aroma biosynthesis by lactic acid bacteria in nonfat yogurt. J Dairy Sci 94:614–622

    Article  CAS  Google Scholar 

  • Michelon D, Abraham S, Ebel B, DeConinck J, Husson F, Feron G, Gervais P, Cachon R (2010) Contribution of exofacial thiol groups in the reducing activity of Lactococcus ssp. lactis. FEBS J 277:2282–2290

    Article  CAS  Google Scholar 

  • Monnet C, Schmitt P, Diviès C (1994) Diacetyl production in milk by an alpha-acetolactic acid accumulating strain of Lactococcus lactis ssp. lactis biovar. diacetylactis. J Dairy Sci 77:2916–2924

    Article  CAS  Google Scholar 

  • Schreyer A, Britten M, Chapuzet J-M, Lessard J, Bazinet L (2008) Electrochemical modification of the redox potential of different milk products and its evolution during storage. Innov Food Sci Emer Technol 9:255–264

    Article  CAS  Google Scholar 

  • Spinnler H, Corrieu G (1989) Automatic method to quantify starter activity based on pH measurement. J Dairy Res 56:755–764

    Article  Google Scholar 

  • Tachon S, Michelon D, Chambellon E, Cantonnet M, Mezange C, Henno L, Cachon R, Yvon M (2009) Experimental conditions affect the site of tetrazolium violet reduction in the electron transport chain of Lactococcus lactis. Microbiology 155:2941–2948

    Article  CAS  Google Scholar 

  • Tango MSA, Ghaly AE (1999) Amelioration of lactic acid production from cheese whey using micro-aeration. Biomass Bioenergy 17:221–238

    Article  CAS  Google Scholar 

  • Tengerdy R (1961) Redox potential changes in 2-keto-l-gulonic acid fermentation—I. Correlation between redox potential and dissolved oxygen concentration. J Biochem Microbiol Technol Eng 3:241–253

    Article  CAS  Google Scholar 

  • Tscale EG, Aly NA (1996) An expert system model for implementing statistical process control in the health care industry. Computers and Indust Eng 31:447–450

    Article  Google Scholar 

Download references

Acknowledgments

The authors wish to thank Mr Nicolas Adami (Mettler-Toledo) for his comments on this manuscript. The thesis of Cécile Aubert was supported by a research grant from the ANRT. The thesis of Sophie Abraham was supported by research grants from INRA, the Regional Council of Burgundy (Dijon, France) and the Regional Council of Franche-Comté (Besançon, France). The authors are grateful to Gaby Duboz and Francis Faurie (INRA-URTAL, Poligny, France) for making the cheeses in the pilot plant and also to César Grandvoynet for his technical help. The thesis of Damien Michelon was supported by a EUREKA research grant (Σ!3562-Labredox). The thesis of Bruno Ebel was supported by research grants from Senoble (Jouy, France), the ANRT (Paris, France) and the FUI Probiotique, supported by Vitagora. This work was partly supported by a research grant from ANR (Food-Redox project), supported by Vitagora (Dijon, France) and Valorial (Rennes, France).

Author information

Author notes

  1. Sophie Jeanson

    Present address: INRA, UMR1253 Science et Technologie du Lait et de l’Oeuf, 35000, Rennes, France

Authors and Affiliations

  1. AgroSup Dijon-Université de Bourgogne, UMR A 02.102 Procédés Alimentaires et Microbiologiques, 1-esplanade Erasme, 21000, Dijon, France

    Sophie Abraham, Rémy Cachon, Bruno Ebel, Damien Michelon, Cécile Aubert, Christine Rojas, Patrick Gervais & Joëlle De Coninck

  2. INRA, UR 342 Technologie et Analyses Laitières, 39800, Poligny, France

    Sophie Abraham, Sophie Jeanson & Eric Beuvier

  3. CNRS, UMR6265 Centre des Sciences du Goût et de l’Alimentation, 21000, Dijon, France

    Gilles Feron

  4. INRA, UMR1324 Centre des Sciences du Goût et de l’Alimentation, 21000, Dijon, France

    Gilles Feron

  5. Université de Bourgogne, UMR Centre des Sciences du Goût et de l’Alimentation, 21000, Dijon, France

    Gilles Feron

  6. Welience Agroalimentaire et Bio-Industriel, Plate-forme de Prédéveloppement en Biotechnologies, 21000, Dijon, France

    Joëlle De Coninck

Authors
  1. Sophie Abraham
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Rémy Cachon
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Sophie Jeanson
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Bruno Ebel
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Damien Michelon
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Cécile Aubert
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Christine Rojas
    View author publications

    You can also search for this author in PubMed Google Scholar

  8. Gilles Feron
    View author publications

    You can also search for this author in PubMed Google Scholar

  9. Eric Beuvier
    View author publications

    You can also search for this author in PubMed Google Scholar

  10. Patrick Gervais
    View author publications

    You can also search for this author in PubMed Google Scholar

  11. Joëlle De Coninck
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Joëlle De Coninck.

About this article

Cite this article

Abraham, S., Cachon, R., Jeanson, S. et al. A procedure for reproducible measurement of redox potential (E h) in dairy processes. Dairy Sci. & Technol. 93, 675–690 (2013). https://doi.org/10.1007/s13594-013-0134-5

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13594-013-0134-5

Keywords

Search

Navigation