Colour of milk and milk products in CIE L*a*b* space

Abstract

Colour measuring instruments have become more reliable, smaller and faster than their predecessors at significantly lower costs for the users. This article has been written to provide practical guidelines for technologists, technicians and scientists to better understand colour measurement of dairy products. The results of milk colour measurement are used to determine the health of cows, as well as the quality of the raw material. The measurement of the colour of final dairy products makes it possible to determine their quality and to monitor changes occurring during storage. The article presents the theory of colour evaluation in the CIE L* a* b* space. It specifies what conditions need to be fulfilled while determining the colour and what information should be given when publishing data on colour. The article explains what affects the colour of milk. The article gives examples of studies on the colours of dairy products and practical applications of such studies.