NMR relaxometry of water in set yogurt during fermentation

Chulkyoon Mok, Jinning Qi, Paul L Chen, R. R Ruan

Research output: Contribution to journalArticlepeer-review

14 Scopus citations


The mobility of water in set yogurt during fermentation was studied using nuclear magnetic resonance (NMR) relaxometry. The spin-spin relaxation was analyzed using a 2-fraction model, resulting in 2 spin-spin relaxation time constants T21 and T22. Both T21 and T 22 exhibited rapid changes between 2 and 4 hr of fermentation, coinciding with the drop in pH and the rise in lactic acid bacteria count. The spin-lattice relaxation time T1 increased over the fermentation period. Both T1 and T2 showed an increase in the mobility of water upon gel formation during fermentation. Water redistribution within the gel matrix due to casein aggregation and structure forming may be responsible for the changes in mobility.

Original languageEnglish (US)
Pages (from-to)895-898
Number of pages4
JournalFood Science and Biotechnology
Issue number5
StatePublished - 2008


  • Casein
  • Fermentation
  • Nuclear magnetic resonance
  • Protein
  • Relaxometry
  • Water mobility
  • Yogurt


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