Colour of milk and milk products in CIE Lab* space

被引：49

作者：

Chudy, Sylwia ^{[1
]}

Bilska, Agnieszka ^{[2
]}

Kowalski, Ryszard ^{[2
]}

Teichert, Joanna ^{[1
]}

机构：

[1] Poznan Univ Life Sci, Fac Food Sci & Nutr, Dept Dairy Prod Qual, Wojska Polskiego 31-33, PL-60624 Poznan, Poland

[2] Poznan Univ Life Sci, Fac Food Sci & Nutr, Dept Meat Technol, Wojska Polskiego 31-33, PL-60624 Poznan, Poland

来源：

MEDYCYNA WETERYNARYJNA-VETERINARY MEDICINE-SCIENCE AND PRACTICE | 2020年 / 76卷 / 02期

关键词：

CIE Lab; colour; dairy products; milk; ALPHA-TOCOPHEROL; BETA-CAROTENE; PERCEPTION; BUTTER; COWS; THICKNESS; CHEESES; QUALITY; HPLC;

D O I：

10.21521/mw.6327

中图分类号：

S85 [动物医学（兽医学）];

学科分类号：

0906 ;

摘要：

Colour measuring instruments have become more reliable, smaller and faster than their predecessors at significantly lower costs for the users. This article has been written to provide practical guidelines for technologists, technicians and scientists to better understand colour measurement of dairy products. The results of milk colour measurement are used to determine the health of cows, as well as the quality of the raw material. The measurement of the colour of final dairy products makes it possible to determine their quality and to monitor changes occurring during storage. The article presents the theory of colour evaluation in the CIE L* a* b* space. It specifies what conditions need to be fulfilled while determining the colour and what information should be given when publishing data on colour. The article explains what affects the colour of milk. The article gives examples of studies on the colours of dairy products and practical applications of such studies.

引用

页码：77 / 81

页数：5

共 48 条

[1] Dielectric properties of butter in the MW frequency range as affected by salt and temperature [J].