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179. Annatto as a cheese colour

Published online by Cambridge University Press:  01 June 2009

M. S. Carrie
M. S. Carrie
Affiliation:
Laboratory of the New Zealand Co-operative Rennet Co., Ltd., Eltham, New Zealand
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Extract

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.

Type
Original Articles
Information
Journal of Dairy Research , Volume 9 , Issue 1 , January 1938 , pp. 72 - 79
Copyright
Copyright © Proprietors of Journal of Dairy Research 1938

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References

REFERENCES

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