Evaluation of the effects of mild heat in bovine milk by time resolved fluorescence.

Heat treatment of milk and dairy products are indispensable for the dairy industry. This thermal processing intends to extend shelf life, improve quality of the milk and minimize the health risks associated with milk and dairy products. The use of time-resolved fluorescence techniques to identify conformation and structure changes ok milk fat and proteins could help understand the temperature effects in bovine milk.

Time resolved fluorescence of cow and goat milk powder.

Milk powder is an international dairy commodity. Goat and cow milk powders are significant sources of nutrients and the investigation of the authenticity and classification of milk powder is particularly important. The use of time-resolved fluorescence techniques to distinguish chemical composition and structure modifications could assist develop a portable and non-destructive methodology to perform milk powder classification and determine composition.