La couleur du lait et des produits laitiers et sa mesure - un article de synthese (1972-2002)

摘要

This paper reviews 140 articles dealing with the colour measurement of milk and dairy products published between 1972 and 2002. After a short overview of the theoretical background, this review article describes the factors that can influence the colour of these products, mainly milk and cheese, such as chemical composition, size and nature of the particles, season, pH value, microbial or chemical contaminants, photodegradation as well as packaging, and the applications of such measurements as indicators for thermal (or heat) treatments (Maillard reactions), mechanical treatments (homogenisation), ageing and storage effect (browning) as well as the use of additive(s). Only a few of these articles deal with the metrology of colour and no international standard for colour measurement of milk and dairy products have been reported.