Applications
Redox potential (Eh) of food matrices

Numerous studies show that E_h is involved, at various levels, in the quality of fermented products based on milk, meat or plant products. It is therefore a parameter that can be decisive in product quality, and its measurement can therefore be relevant as a traceability tool for validation purposes.

As the E_h can intervene with the various stages of the cheese-making process to participate in the quality of the final product (impact on sensory and microbiological qualities), knowing the E_h profile, as we are interested in the pH profile, is a logical evolution towards which the profession should turn.