Instrumental measurement of milk flavour and colour

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

Flavour and colour are among the main determinants of milk product quality. The understanding of how certain variables, such as production, processing and storage, impact the flavour and colour of fluid and dried milk products is of great interest to dairy scientists. For this reason instrumental methods have been developed for the measurement of the flavour and colour properties of milk products. Colour measurement is usually made using mature technologies based on colorimeters or spectrophotometers. On the other hand, the analysis of the flavour of milk and milk products presents a unique challenge and improved analytical methods are in constant development. This chapter presents a detailed discussion of modern instrumental methods used for the analysis of the flavour components and colour attributes of fluid and dried milk products.

Original languageEnglish (US)
Title of host publicationImproving the Safety and Quality of Milk
Subtitle of host publicationImproving Quality in Milk Products
PublisherElsevier Inc.
Pages181-206
Number of pages26
ISBN (Print)9781845698065
DOIs
StatePublished - Mar 2010

Keywords

  • Colorimeter
  • Colour
  • Dairy
  • Dried milk
  • Electronic nose
  • Flavour
  • Gas chromatography
  • Milk
  • Odour

ASJC Scopus subject areas

  • Agricultural and Biological Sciences(all)
  • Biochemistry, Genetics and Molecular Biology(all)
  • Medicine(all)

Fingerprint Dive into the research topics of 'Instrumental measurement of milk flavour and colour'. Together they form a unique fingerprint.

Cite this