Colorimetry of dairy products

Reflectance colorimetry was investigated to measure the colour of whole (WMP) and skim milk (SKMP) powders, infant formulas (IF), an adult nutritional product (ANP), unsalted (USB) and salted (SB) 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 beta-carotene content. (C) 2020 Elsevier Ltd. All rights reserved.

Automated summary

Reflectance colorimetry was used to measure the color of various dairy products, showing that New Zealand dairy products are yellower due to their higher content of naturally occurring beta-carotene. This method proved to be precise and cost-effective compared to traditional practices.