Colour of hard cheese. 2. Factors of influence and relation to compositional parameters
1997
Rohm, H. | Jaros, D.
Colour properties of hard cheeses, which included mature Vorarlberger Bergkaese as well as a set of Emmental cheeses monitored periodically during ripening, were evaluated by tristimulus reflectance measurements. After transformation of the tristimulus primaries into the recently proposed onedimensional Yellowness index, colour measures were related to selected compositional parameters by multivariate statistical methods. Both multiple regression and principal component regression showed that cheese body colour is mainly affected by qualitative properties of the fat phase which, in turn, are heavily influenced by seasonal deviations. Additional minor sources of variation include the total solids content as well as measures reflecting changes induced by cheese maturation.
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Эту запись предоставил ZB MED Nutrition. Environment. Agriculture