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Open AccessArticle

Color Changes of UHT Milk During Storage

University of Belgrade, Faculty of Agriculture, Belgrade, Nemanjina 6, Serbia
High Technical School of Vocational Studies, Pozarevac, Nemanjina 2, Serbia
Author to whom correspondence should be addressed.
Sensors 2008, 8(9), 5961-5974;
Received: 17 July 2008 / Revised: 19 September 2008 / Accepted: 20 September 2008 / Published: 25 September 2008
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
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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