Premium
Color of Nonfat Fluid Milk as Affected by Fermentation
Author(s) -
RANKIN SCOTT A.,
BREWER JENNIFER L.
Publication year - 1998
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1998.tb15704.x
Subject(s) - food science , fermentation , butterfat , flavor , chemistry , milk fat , linseed oil
Nonfat milks inoculated and fermented with exopolysaccharide and non‐exopolysaccharide producing cultures were compared to nonfat, 2% milkfat and whole milk with instrumental and sensory color measurements. L‐(whiteness) and a‐ values (red/greeness) for fermented nonfat milks were higher than nonfat milk. No differences in L‐, a‐, or b‐ values (yellow/blueness) were found between milks fermented with exopolysaccharide as compared to non‐exopolysaccharide producing strains. A trained sensory panel scored edge and center whiteness of fermented milks whiterthan nonfat milk. Milks fermented with exopolysaccharide producing cultures were scored higher than non‐exopolysaccharide producing cultures with respect to edge and center whiteness. Fermentation and exopolysaccharide production may increase visual perception of whiteness in milk.