{"title":"熏制方式对颜色形成的影响加工奶酪","authors":"Elena Orlova, V. Kalabushkin, Elena Alekseeva","doi":"10.21603/2073-4018-2023-4-2","DOIUrl":null,"url":null,"abstract":"The research established the effect of temperature and smoking time on the color of dairy products with a milk fat substitute, i.e., cheese sausages. It resulted in a color matrix that determines the relationship between the smoking mode and the dynamics of the color spectrum. The article introduces a gradient model of color changes that makes it possible to program the surface color of the finished product in accordance with consumer preferences","PeriodicalId":505709,"journal":{"name":"Cheese- and buttermaking","volume":"60 4","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"The Influence Of Smoking Modes On Color Formationsausage Processed Cheeses\",\"authors\":\"Elena Orlova, V. Kalabushkin, Elena Alekseeva\",\"doi\":\"10.21603/2073-4018-2023-4-2\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The research established the effect of temperature and smoking time on the color of dairy products with a milk fat substitute, i.e., cheese sausages. It resulted in a color matrix that determines the relationship between the smoking mode and the dynamics of the color spectrum. The article introduces a gradient model of color changes that makes it possible to program the surface color of the finished product in accordance with consumer preferences\",\"PeriodicalId\":505709,\"journal\":{\"name\":\"Cheese- and buttermaking\",\"volume\":\"60 4\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-12-06\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Cheese- and buttermaking\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.21603/2073-4018-2023-4-2\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Cheese- and buttermaking","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21603/2073-4018-2023-4-2","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
The Influence Of Smoking Modes On Color Formationsausage Processed Cheeses
The research established the effect of temperature and smoking time on the color of dairy products with a milk fat substitute, i.e., cheese sausages. It resulted in a color matrix that determines the relationship between the smoking mode and the dynamics of the color spectrum. The article introduces a gradient model of color changes that makes it possible to program the surface color of the finished product in accordance with consumer preferences
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