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

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 experiment, continuously monitored changes in aerobic anaerobic Lactobacillus cell counts product, as a possible process would cause deteriorative microbes to displace lactic acid bacteria, also properties sample material at 400 MHz frequency. The results verified that there is strong correlation between variation live parameters both aerobically anaerobically cultured bacteria. main conclusions are change bacterial count, thus deterioration leading it, can be indirectly dairy product under study low-frequency determination constant loss factor.