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A Proposed Method for the Determination of Color of Dry Products of Milk¹

The American Dry Milk Institute, Inc., Chicago

ABSTRACT

Since the chief difficulty associated with the extraction of color from browned dry products of milk is the strong adsorption of the color by the proteins, it has been found that most, if not all, of the color could be liberated by extensive hydrolysis of the milk proteins with trypsin. A simple and reproducible method has been developed which involves measuring photometrically the color of a tri-chloroacetic acid filtrate of the hydrolyzed mixture and expressing the color intensity in terms of an arbitrary color standard of iodine in potassium iodide solution. The method works equally well for samples experimentally browned under storage with high moisture contents and for samples experimentally scorched at high temperature.

¹ The subject matter of this paper has been undertaken in cooperation with the Quartermaster Food and Container Institute for the Armed Forces. The opinions or conclusions contained in this report are those of the authors and do not necessarily reflect the views or endorsement of the Department of the Army.

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