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