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Photothermal Techniques Used to Evaluate Quality in Dairy Products.

Photothermal systems were used to quantify thermal and optical properties of commercial and natural dairy products. Thermal diffusivity and light absorption coefficient were analyzed. It was found that water content easily alters thermal properties in samples of milk. In addition, all samples showed strong light absorptions at 405 nm, 980 nm and 488 nm, evidencing presence of proteins, fat and vitamins (riboflavin), respectively. Therefore, it was shown that thermo-physical properties measured in this work could be used as complementary parameters for quality evaluation of dairy products.