ATP-Bioluminescence as a method to evaluated microbiological quality of UHT milk

Rapid methods and sensors for milk quality monitoring and spoilage detection

Monitoring of food quality, in particular, milk quality, is critical in order to maintain food safety and human health. To guarantee quality and safety of milk products and at the same time deliver those as soon as possible, rapid analysis methods as well as sensitive, reliable, cost-effective, easy-to-use devices and systems for process control and milk spoilage detection are needed. In this paper, we review different rapid methods, sensors and commercial systems for milk spoilage and microorganism detection. The main focus lies on chemical sensors and biosensors for detection/monitoring of the well-known indicators associated with bacterial growth and milk spoilage such as changes in pH value, conductivity/impedance, adenosine triphosphate level, concentration of dissolved oxygen and produced CO₂. These sensors offer several advantages, like high sensitivity, fast response time, minimal sample preparation, miniaturization and ability for real-time monitoring of milk spoilage. In addition, electronic-nose- and electronic-tongue systems for the detection of characteristic volatile and non-volatile compounds related to microbial growth and milk spoilage are described. Finally, wireless sensors and color indicators for intelligent packaging are discussed.