Abstract
In this study, changes induced in milk processed at ultra high temperature (UHT) were investigated following exposure to UV
and white-light, by employing fluorescence spectroscopy. Two important indicators, namely Riboflavin (Rb) and vitamin A,
were monitored to evaluate the light-induced damage in milk. It was noticed that the photo-degradation of Rb is due to the
photochemical decomposition and photosensitization. Moreover, it was found that the wavelength of the exposure light has a
great impact on the degree of Rb photo-degradation, white-light being most harmful compared to UV-light. Also, vitamin A is
mostly sensitive to UV-light, compared to white-light.