Exploring the dynamic dielectric response of yogurt throughout fermentationacross frequencies ranging from 10 to 3000 MHz

Our study delves into the intricate dielectric properties of yogurt, navigating its transformation during fermentation at40°C and post-fermentation modulation across temperatures from40°C to 10°C. Employing a sophisticated setup comprising coaxial probe (Speag DAK-12, Schmidt & Partner EngineeringAG, Switzerland) and a vector network analyzer (VNA) (AgilentTechnologies, E5071C), operating seamlessly within thefrequency spectrum of 10-3000 MHz, we meticulously examinedyogurt’s behavior. Our findings unveil a compelling narrative: asyogurt undergoes fermentation, its pH gradually decreases from6.5 to 4.3, inducing a remarkable escalation in the loss factoracross all frequencies. This intriguing correlation between pHand loss factor underscores the intricate dynamics of yogurt’s fermentation process. The rich dataset gleaned from our investigation not only sheds light on the kinetics of yogurt gel formation but also holds promise for optimizing post-fermentation dielectric heat treatments, enhancing yogurt’s shelf life and ensuring its quality during storage.