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321. Reactions and properties of annatto as a cheese colour. Part II
Published online by Cambridge University Press: 01 June 2009
Extract
Further work on the standardization of annatto for cheese colouring supports the author‘ earlier conclusions (l), viz.
(1) The colouring power of annatto extracts in cheese can be estimated by their tinctorial power in dilute alkaline solution.
(2) A simple tintometer of the ‘Limitester’ type is suitable for this work, a standard orange disk, or Lovibond yellow and orange glasses being used as the standard.
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