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550. Colour changes in heated and unheated milk: I. The browning of milk on heating

Published online by Cambridge University Press:  01 June 2009

H. Burton
H. Burton
Affiliation:
National Institute for Research in Dairying, University of Reading
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Extract

Methods for measuring the reflectance of milk are described. The effect of heating is to reduce the reflectance of whole and separated milk progressively towards the blue end of the visible spectrum. The reflectance of cream is almost unaffected. The measurement of reflectance at the blue end of the visible spectrum is shown to be a useful method for the determination of the brownness of milk. The variation of rate of browning with temperature and with pH and the effect of storage on brownness are given.

Type
Original Articles
Information
Journal of Dairy Research , Volume 21 , Issue 2 , June 1954 , pp. 194 - 203
Copyright
Copyright © Proprietors of Journal of Dairy Research 1954

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References

REFERENCES

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