Category: Food > Fluorescence
One of the most intriguing aspects of certain cheeses, particularly those made in the United States, is their ability to fluoresce under ultraviolet (UV) light. This phenomenon is primarily due to the presence of riboflavin (vitamin B2), which is naturally found in milk and subsequently concentrated during the cheese-making process. When exposed to UV light, riboflavin emits a bright yellow-green glow. This characteristic not only adds an appealing visual element to the cheese but also serves a practical purpose: it can help identify the presence of certain bacteria or spoilage in dairy products, making it easier for producers and consumers to assess the quality of the cheese. This unique feature is especially popular in artisanal cheeses and is a delightful surprise for cheese lovers exploring the science behind their favorite foods.
