Dairy Products

Color measurement for quality and consistency control in dairy products using Sensegood spectrophotometer

If a dairy product’s color is not right, customer will not buy it. Color is an indication of quality and freshness. Environmental stability and dispersion of food dyes are some the factors that affect the color non-uniformity and variation. Dairy food consumers have flavor and color expectations. Strawberry milk should be a bright red hue while blueberry yogurt needs to be deep blue. Color influences the perceived flavor and it is one of the first characteristics perceived by the senses and is used by consumers for the evaluation of the quality of food products. [1][2][3]

Maintaining the authenticity of true color representation is the first preference for any manufacturer. In the process of visual color match; there are factors like eye fatigue, aging of the eye, stress, individual’s different expressive perception toward color, and light source that affect the color based decision. While on other hand there are advantages of instrumental color quality control as it provides results with same accuracy, consistency and reliability.

Understanding of how certain variables, such as production, processing and storage, impact the flavor and color of milk products is of great interest to dairy processors and scientists. For this reason instrumental methods have been developed for the measurement of the color properties of milk products. Color measurement is usually made using mature technologies based on colorimeters or spectrophotometers; as cited by K. Cadwallader, Professor, Food Science and Human Nutrition, University of Illinois. [4]

Sensegood spectrophotometer is an analytical color measurement instrument that is widely accepted in the industry and research fraternity. From raw material to final product, it comprehensively evaluates the color attributes of various samples, including solids, liquids, powders and pastes.

References :

  1. Spence, C. On the psychological impact of food colour. Flavour 4, 21 (2015). https://doi.org/10.1186/s13411-015-0031-3
  2. Van Doorn, G.H., Wuillemin, D. & Spence, C. Does the colour of the mug influence the taste of the coffee?. Flavour 3, 10 (2014). https://doi.org/10.1186/2044-7248-3-10
  3. Giusti, M.M. and Wrolstad, R.E. (2003) Acylated Anthocyanins from Edible Sources and Their Applications in Food Systems. Biochemical Engineering Journal, 14, 217-225. http://dx.doi.org/10.1016/S1369-703X(02)00221-8
  4. Keith R Cadwallader, Chapter 7- Instrumental measurement of milk flavour and colour, Improving the Safety and Quality of Milk Improving Quality in Milk Products, Woodhead Publishing Series in Food Science, Technology and Nutrition, Mar 2010, Pages 181-206

This article is about the use of spectrophotometer or full spectrum colorimeter for color measurement in dairy products such as; milk, milk powder, yogurt, cheese, paneer, butter, ice cream, sweets and some other products.