A Proposed Method for the Determination of Color of Dry Products of Milk

Abstract

The chief difficulty associated with the extraction of color from browned or scorched dry products of milk for photometric measurement is the strong adsorption of the color by the proteins. By ex-tensive hydrolysis of the milk proteins with trypsin most, if not all, of the color can be liberated. A simple and reproducible method has been developed which involves measuring photo-metrically the color of a trichloroacetic acid filtrate of the hy-drolyzed mixture and expressing the color intensity in terms of an arbitrary color standard of I in KI soln. The method is applicable to products scorched at high temps. as well as to samples browned under storage with high moisture contents, and it may prove applicable to other dairy products as well.