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321. Reactions and properties of annatto as a cheese colour. Part II

Published online by Cambridge University Press:  01 June 2009

C. R. Barnicoat
C. R. Barnicoat
Affiliation:
Dairy Research Institute, (N.Z.), Palmerston North, New Zealand
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Extract

Further work on the standardization of annatto for cheese colouring supports the author‘ earlier conclusions (l), viz.

(1) The colouring power of annatto extracts in cheese can be estimated by their tinctorial power in dilute alkaline solution.

(2) A simple tintometer of the ‘Limitester’ type is suitable for this work, a standard orange disk, or Lovibond yellow and orange glasses being used as the standard.

Type
Original Articles
Information
Journal of Dairy Research , Volume 14 , Issue 1-2 , March 1945 , pp. 59 - 63
Copyright
Copyright © Proprietors of Journal of Dairy Research 1945

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References

REFERENCES

(1)Barniooat, C. R. (1937). J. Dairy Res. 8, 61.CrossRefGoogle Scholar
(2)Carrie, M. S. (1938). J. Dairy Res. 9 72.CrossRefGoogle Scholar
(3)Carrie, M. S. (1937). Proc. Ninth Conf. N.Z. Dairy Sci. Ass.Google Scholar
(4)Gibson, & Harris, (1927). Sci. Pap. U.S. Bur. Stand no. 547.Google Scholar
(5)Carrie, M. S. (1939). Proc. Eleventh Conf. N.Z. Dairy Sci. Ass.Google Scholar