Spectral Fluorescence Foundations for a Promising UV LED-Based Milk Analyzer

Fluorescence emission-excitation matrices for cow milk samples with different fat contents in the range of 0.05–10% and a constant protein content of 3%, as well as for butter and extracted milk components such as casein and lactose, have been measured using a spectrofluorometer. The influence of the increased fat content on the shape of the fluorescence spectra of milk has been studied. In addition, fluorescence spectra measured for serial dilutions of high-fat milk with water and skim milk, along with aqueous dilutions of skim milk, have shown that the fluorescence diagnostics of fat and protein content in milk can be implemented using excitation at only two wavelengths: 280 and 320 nm. The optimal spectral ranges proposed for detecting the content of milk components via fluorescence measurements can be useful when designing UV LED-based fluorescence analyzers of milk composition.