HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Webb, B. H. Articles by Holm, G. E. Search for Related Content PubMed Articles by Webb, B. H. Articles by Holm, G. E.

Color of Evaporated Milks

Research Laboratories, Bureau of Dairy Industry, United States Department of Agriculture

ABSTRACT

Permanent color standards have been developed, expressed in numerical terms according to the Munsell system.

Color changes caused by variation in the manufacturing process of evaporated milk have been studied. The effect of heat, whether encountered during forewarming, sterilization, or storage, was found to produce important changes in color. An increase in heat produced an increase in color, the change being of a catalytic nature. Increase in heat during sterilization deepened color by affecting brilliance, chroma, and hue; while increase in time and temperature of storage deepened color through increase in chroma only. The use of sodium bicarbonate as a neutralizer darkened the color of evaporated milk in proportion to the amount used.