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Change of the colour of UHT cream during storage

Mihailo Ostojić ; Veterinarski i mlekarski institut, Beograd
Gordana Niketić

Sažetak

Colour is the main sensory characteristic of the milk and milk products which is immediately apparent and the only one which has been scientifically investigated on a practical basis. The paper deals with influence of UHT sterilizing process on the colour of UHT sterilized whipping cream. Measurements of the colour of UHT sterilized whipping cream are measurements of the degree of reflectance at wavelength 575 nm. The results of this study showed correlation between colour changes and chemical composition of UHT sterilized cream for whipping during storage.

Ključne riječi

cream; UHT; storage; change of the colour

Hrčak ID:

104954

URI

https://hrcak.srce.hr/104954

Datum izdavanja:

2.5.1987.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.218 *