Photoluminescence Spectral Patterns and Parameters of Milk While Souring

For the efficient production and processing of milk, it is important to control its quality indicators. Optical spectroscopy, in combination with statistical analysis methods, can be a useful method evaluation due speed, non-invasiveness, relative cheapness. This investigation aimed at studying interrelations spectral patterns, absorption parameters, photoluminescence values cow’s milk during souring. The characteristics excitation were measured on diffraction spectrofluorometer range 200–500 nm. establishing an effective procedure souring, most informative found use wavelengths 232 nm, 322 385 nm 442 These ranges correspond amino acids proteins, fatty fat, aromatic fragments vitamins. When using flux ratios Φ232/Φ322 Φ385/Φ442, linearly approximated dependences acidity obtained determination coefficients 0.88–0.94. proposed photoluminescent used as non-destructive fast-acting tool for monitoring properties fermentation, well subsequent creation portable inexpensive sensor based this method.