Abstract
During ripening, body colour of Emmental cheeses was evaluated by tristimulus reflectance measurements. Tristimulus primaries were transformed to the Helmholtz system and into CIELAB-coordinates in order to obtain interpretable results. Apart from lightness decreasing with increasing maturation time, it was found by using both systems that, (1) colourfulness increased continuously up to a cheese age of approximately 10 weeks and then remained constant, and (2) the hue of the cheese body shifted towards a slightly more orange colour in the last stage of ripening. The yellowness index, which represents a one-dimensional measure calculated from tristimulus primaries, is proposed as a simple and adequate measure of cheese body colour, and interrelations with CIELAB-values commonly used in food science are outlined.
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Rohm, H., Jaros, D. Colour of hard cheese. Z Lebensm Unters Forch 203, 241–244 (1996). https://doi.org/10.1007/BF01192871
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DOI: https://doi.org/10.1007/BF01192871