Comparative Evaluation of Spectral Luminescent Characteristics of Milk and Dairy Products

Introduction: The development of analytical methods for the control of milk and dairy products is important for their storage and processing. The spectral photoluminescent control method is characterized by high sensitivity and selectivity, does not require chemicals as an expendable material.

Purpose: Investigation of spectral characteristics of photoluminescence of milk and dairy products for the subsequent creation of methods for their control.

Materials and Methods: Spectral luminescent characteristics were measured and parameters of milk, sour cream, cottage cheese and butter were calculated (Agrofirm "Katyn", Smolensk region) in the range of 200–600 nm according to a previously developed technique using a diffraction spectrofluorimeter "Fluorat-02-Panorama".

Results: The range of the greatest excitation of the studied products was 220–340 nm. The main excitation maxima are 231, 262, 271, 288, 308 and 322 nm. For fermented milk products, a peak of 250 nm is added. Photoluminescence spectra and integral parameters of milk practically do not change during souring. At the same time, for short-wave excitation (262 nm), both spectral characteristics and integral fluxes are twice as large as for long wave excitation (442 nm). Comparing the photoluminescence fluxes of sour cream and milk, it can be seen that with short-wave excitation for sour cream, they are about two times lower, and with long-wave they are about the same, which is consistent with the excitation spectra. For cottage cheese, with all the excitation wavelengths used, the spectra turned out to be qualitatively the same, but according to the integral flow, the excitation of 288 nm is the best. Presumably, the luminescence is greater with an increased protein content and a reduced fat content, which is confirmed by the study of the photoluminescence of butter.

Conclusions: To excite milk and fermented milk products, it is most appropriate to use excitation wavelengths of 262 nm (milk), 271 nm (sour cream) and 288 nm (cottage cheese). For butter, you should choose a longer wavelength excitation — 308 nm. At the same time, photoluminescent radiation should be measured in the ranges of 290–400 nm for milk, sour cream and cottage cheese, and for butter — in the range of 340–450 nm. The results obtained can be applied to create express control methods for processing and storing milk and dairy products. 

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