Abstract
Standardization of annatto in aqueous solution has been shown to be unsound, and it has been recommended that standardization be carried out on the basis of the depth of colour produced in cheese itself.A paper colour standard resembling the German butter standard has been suggested for cheese, the same standard being suitable for the evaluation of annatto solutions for cheese-making.
Publisher
Cambridge University Press (CUP)
Subject
Animal Science and Zoology,General Medicine,Food Science
Cited by
8 articles.
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