Applications of fluorescence spectroscopy in dairy processing: a review

The present review gives an overview of recent research on the application of fluorescence spectroscopy in dairy processing. The combination of fluorescence spectroscopy and chemometric analysis has been demonstrated to have significant potential to measure physical and chemical properties of dairy products. Furthermore, studies have shown that this technology can also be applied to efficiently quantify added nutrients and adulterants. This review outlines the potential of the fluorescence spectroscopy as a rapid, non-destructive tool for assessing the quality and safety characteristics of dairy products and identifies areas where further research is required.