Abstract
Further work on the standardization of annatto for cheese colouring supports the author‘ earlier conclusions (l), viz.(1) The colouring power of annatto extracts in cheese can be estimated by their tinctorial power in dilute alkaline solution.(2) A simple tintometer of the ‘Limitester’ type is suitable for this work, a standard orange disk, or Lovibond yellow and orange glasses being used as the standard.
Publisher
Cambridge University Press (CUP)
Subject
Animal Science and Zoology,General Medicine,Food Science
Reference5 articles.
1. 179. Annatto as a cheese colour
2. 151. The reactions and properties of annatto as a cheese colour, with particular reference to the chemistry of cheese discoloration
3. (5) Carrie M. S. (1939). Proc. Eleventh Conf. N.Z. Dairy Sci. Ass.
4. (4) Gibson & Harris (1927). Sci. Pap. U.S. Bur. Stand no. 547.
5. (3) Carrie M. S. (1937). Proc. Ninth Conf. N.Z. Dairy Sci. Ass.
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