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Dairy Products
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Minimize Rejection.
Precise Color Communication. Computer Color Management. Increase Productivity. Trend Analysis. Shade Sorting. Color Record & Library. Research & Development.
Y= 38
For Butter
Table Butter White Butter Presalted Veg. FAT DAIRY Lite Spread Yellow Wrapper Cotton Sample in Lab
38 19
85
2.5
24.5
88
12
37
28 79 8
84
24
88
18
Why Measure Color? Many circumstances exist where some form of color measurement is necessary to quantify and assess a product's color or where color is an indirect measure of product quality or processing performance.
Product Condition Indicator Indicate the level of purity, the degree of deterioration over time, adverse growing conditions experienced by natural raw materials or the condition of used product.
Quality Control A quick check on contamination or degradation An indication of suitability for a particular purpose As a guide to the condition of used product
Refining As a measure of progress in refining and processing Feedback for process control and optimization Identification of product grade
Inspection of Incoming Materials Assurance that materials meet color specifications Inspection of Final Products Conformance to predetermined color tolerances Compliance with customer specifications
VARIOUS DAIRY PRODUCT APPLICATIONS Color measurement is done for several reasons: to determine ingredient effect on product color; determine color change as a result of storage, processing, and other factors; ensure consistency of the color ingredient;determine conformance to final product specifications; and grade final products.
Impact of Fortification with Conjugated Linoleic Acid (CLA) on the Quality of Fluid Milk
CLA-Fortified milk had significantly lower L* and b* values compared with 2% milkfat milk.
browning index (BI) (Buera and others 1985) was estimated as:
where 0.31:illiminant C chromatic coordinate, and 0.172:spectral pure-color chromatic coordinate minus illuminant C chromatic coordinate.
The most apparent visible change in SMP after storage is a light brown color. This color can develop in milk powders stored at room temperature, as well as in milk powders refrigerated for a period of three years. Browning occurs faster as the storage temperature is higher, or if bags of SMP have been opened. Browning may occur faster with increased moisture content of the product itself. Typically both the temperature and humidity of storage conditions have an effect on the Maillard reaction. Uptake of moisture by milk powder is mostly attributed to the hygroscopic nature of the lactose. These changes can occur in any natural dehydrated milk product.
At every water activity level, the Color Index (that measures Maillard reaction browning) increases with increasing storage temperature, especially in the 20-40C and storage time. To achieve good retention of the original attributes of milk powder during storage, temperatures should be below 20C and the water activity below 0.2