Color Changes of UHT Milk During Storage

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, an...

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Bibliographic Details
Published in:Sensors
Main Authors: ViÅ¡nja M. Sikimić, Miroljub B. Barać, Jovanka G. LaliÄÂić-Petronijević, Nada S. Lakić, Jovanka V. Popov-Raljić
Format: Article
Language:English
Published: MDPI AG 2008-09-01
Subjects:
UHT milk
color measurement
milk fat content
storage
Online Access:http://www.mdpi.com/1424-8220/8/9/5961/
Description
Summary: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 45th day of storage.
ISSN:1424-8220

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