Color Changes of UHT Milk During Storage

Sensors

Jovanka V. Popov-Raljić¹  Nada S. Lakić¹  Jovanka G. Laličić-Petronijević¹  Miroljub B. Barać¹ 

[1] University of Belgrade, Faculty of Agriculture, Belgrade, Nemanjina 6, Serbia; E-Mails:

关键词: UHT milk;    color measurement;    milk fat content;    storage;   

DOI  :  10.3390/s8095961

来源: mdpi

【 摘 要 】

In this study measurements of color parameters of UHT milk were performed, by using a MOM-color 100 photoelectric tristimulus colorimeter. Colors of UHT milk samples containing 3.2% and 1.6% milk fat, processed under industrial conditions, packed in polyethylene terephtalate (PET) based packages, and stored for 0, 15, 30, 45, 60 and 90 days at ambient temperature (20±5°C) were examined. Results are shown in four different systems that define measurement of color parameters expressed in: CIE, CIE L*a*b*, Hünter and ANLAB – Adams Nickerson systems. Average value of mean reflectance of UHT milk determined in CIE system statistically is highly significantly changed, (p < 0.01) depending on duration of storaging, percentage of milk fat, as well as on the interaction of the mentioned factors. For the UHT milk with 1.6% milk fat statistically significant (p < 0.05) decrease of psychometric chroma b* occurs after 60 days, and for milk with 3.2% milk fat established on 45^th day of storage.

【 授权许可】

CC BY   
© 2008 by the authors; licensee Molecular Diversity Preservation International, Basel, Switzerland.