Colorimetry in dairy products
Ponnal, R.P.; Wood, J.E.; Gill, B.D.; Bergonia, C.A.; Longstaff, W.M.; Slabbert, V.; Bainbridge-Smith, L.C.; Crawford, R.A. (2021). Int. Dairy J. 113, 104886. doi.org/10.1016/j.idairyj.2020.104886
Reflectance colorimetry was investigated to measure the colour of whole and skim milk powders, infant formulas, an adult nutritional product, unsalted and salted butters. The colorimeter gave precise results and was cost effective, illustrating the benefits of the adoption of a colorimeter rather than the current practice of using reference charts and powders. New Zealand dairy products are yellower compared with other dairy products because of their relatively high naturally occurring β‑carotene content.