Method of Identifying the Batch of Origin in Semi-Continuous Cheese Making Processes
Journal of Dairy Science(1991)
摘要
Annatto, β-carotene, canthaxanthan, and turmeric were investigated as possible color markers to be used for on-line, colorimetric batch identification in semi-continuous cheese making processes. Color markers were compared with respect to instrumental detectability, effects on sensory attributes of the cheese, and marker cost.
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关键词
annatto,turmeric,β-carotene,canthaxanthan
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