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Sensors 2008, 8(9), 5961-5974; doi:10.3390/s8095961

Color Changes of UHT Milk During Storage

1
University of Belgrade, Faculty of Agriculture, Belgrade, Nemanjina 6, Serbia
2
High Technical School of Vocational Studies, Pozarevac, Nemanjina 2, Serbia
*
Author to whom correspondence should be addressed.
Received: 17 July 2008 / Revised: 19 September 2008 / Accepted: 20 September 2008 / Published: 25 September 2008
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Abstract

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. View Full-Text
Keywords: UHT milk; color measurement; milk fat content; storage UHT milk; color measurement; milk fat content; storage
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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MDPI and ACS Style

Popov-Raljić, J.V.; Lakić, N.S.; Laličić-Petronijević, J.G.; Barać, M.B.; Sikimić, V.M. Color Changes of UHT Milk During Storage. Sensors 2008, 8, 5961-5974.

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