TY  - 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 . .