What Is the Color of Milk and Dairy Products and How Is It Measured?
2020
Аутори
Milovanović, BojanaĐekić, Ilija
Miočinović, Jelena
Djordjević, Vesna
Lorenzo, José M.
Francisco, J.Barba
Mörlein, Daniel
Tomašević, Igor
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Exactly six-hundred (600) scientific articles that report milk and milk products’ color results in scientific journals in the last couple of decades were reviewed. Thereof, the greatest part of the articles derived from Europe (36.3%) and Asia (29.5%). The greatest share of researchers used Minolta colorimeters (58.8%), while 26.3% of them used Hunter devices. Most reports were on cheese (31.0%) followed by fermented products (21.2%). Moreover, the highest number of papers reported color data of milk and milk products made from cow’s milk (44.81%). As expected, goat’s cheese was the brightest (L* = 87.1), while cow’s cheese was the yellowest (b* = 17.4). Most importantly, it appeared that color research results reported were often impossible to replicate or to interpret properly because of incomplete description of the methodology. In some of the manuscripts reviewed, illuminant source (61.0%), aperture size (93.8%), observer angle, and number of readings (over 70% of all cases) were n...ot reported. It is therefore critical to set rules regarding the description of the methodology for (milk) color research articles in order to ensure replicability and/or comparison of studies.
Извор:
Foods, 2020, 9, 1629, 1629-Издавач:
- MDPI AG
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Milovanović, Bojana AU - Đekić, Ilija AU - Miočinović, Jelena AU - Djordjević, Vesna AU - Lorenzo, José M. AU - Francisco, J.Barba AU - Mörlein, Daniel AU - Tomašević, Igor PY - 2020 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/5423 AB - Exactly six-hundred (600) scientific articles that report milk and milk products’ color results in scientific journals in the last couple of decades were reviewed. Thereof, the greatest part of the articles derived from Europe (36.3%) and Asia (29.5%). The greatest share of researchers used Minolta colorimeters (58.8%), while 26.3% of them used Hunter devices. Most reports were on cheese (31.0%) followed by fermented products (21.2%). Moreover, the highest number of papers reported color data of milk and milk products made from cow’s milk (44.81%). As expected, goat’s cheese was the brightest (L* = 87.1), while cow’s cheese was the yellowest (b* = 17.4). Most importantly, it appeared that color research results reported were often impossible to replicate or to interpret properly because of incomplete description of the methodology. In some of the manuscripts reviewed, illuminant source (61.0%), aperture size (93.8%), observer angle, and number of readings (over 70% of all cases) were not reported. It is therefore critical to set rules regarding the description of the methodology for (milk) color research articles in order to ensure replicability and/or comparison of studies. PB - MDPI AG T2 - Foods T1 - What Is the Color of Milk and Dairy Products and How Is It Measured? IS - 1629 SP - 1629 VL - 9 DO - 10.3390/foods9111629 ER -
@article{ author = "Milovanović, Bojana and Đekić, Ilija and Miočinović, Jelena and Djordjević, Vesna and Lorenzo, José M. and Francisco, J.Barba and Mörlein, Daniel and Tomašević, Igor", year = "2020", abstract = "Exactly six-hundred (600) scientific articles that report milk and milk products’ color results in scientific journals in the last couple of decades were reviewed. Thereof, the greatest part of the articles derived from Europe (36.3%) and Asia (29.5%). The greatest share of researchers used Minolta colorimeters (58.8%), while 26.3% of them used Hunter devices. Most reports were on cheese (31.0%) followed by fermented products (21.2%). Moreover, the highest number of papers reported color data of milk and milk products made from cow’s milk (44.81%). As expected, goat’s cheese was the brightest (L* = 87.1), while cow’s cheese was the yellowest (b* = 17.4). Most importantly, it appeared that color research results reported were often impossible to replicate or to interpret properly because of incomplete description of the methodology. In some of the manuscripts reviewed, illuminant source (61.0%), aperture size (93.8%), observer angle, and number of readings (over 70% of all cases) were not reported. It is therefore critical to set rules regarding the description of the methodology for (milk) color research articles in order to ensure replicability and/or comparison of studies.", publisher = "MDPI AG", journal = "Foods", title = "What Is the Color of Milk and Dairy Products and How Is It Measured?", number = "1629", pages = "1629", volume = "9", doi = "10.3390/foods9111629" }
Milovanović, B., Đekić, I., Miočinović, J., Djordjević, V., Lorenzo, J. M., Francisco, J.Barba, Mörlein, D.,& Tomašević, I.. (2020). What Is the Color of Milk and Dairy Products and How Is It Measured?. in Foods MDPI AG., 9(1629), 1629. https://doi.org/10.3390/foods9111629
Milovanović B, Đekić I, Miočinović J, Djordjević V, Lorenzo JM, Francisco J, Mörlein D, Tomašević I. What Is the Color of Milk and Dairy Products and How Is It Measured?. in Foods. 2020;9(1629):1629. doi:10.3390/foods9111629 .
Milovanović, Bojana, Đekić, Ilija, Miočinović, Jelena, Djordjević, Vesna, Lorenzo, José M., Francisco, J.Barba, Mörlein, Daniel, Tomašević, Igor, "What Is the Color of Milk and Dairy Products and How Is It Measured?" in Foods, 9, no. 1629 (2020):1629, https://doi.org/10.3390/foods9111629 . .