The Color of Evaporated Milk with Respect to Time and Temperature of Processing

Effect of Moisture Content on Maillard Browning Kinetics of a Model System during Microwave Heating

“…It has been suggested that at higher temperatures the induction period should decrease or disappear altogether (Labuza and Baisier, 1992). In fact, Nelson (1948) reported that at temperatures of 121 °C or higher, an induction period could not be detected. In this study, however, an induction period was seen at temperatures up to 150 °C.…”

550. Colour changes in heated and unheated milk: I. The browning of milk on heating

“…Since the colour of an opaque medium is in fact a characteristic spectral distribution of light reflected from it, the spectral distribution of reflectance is a statement of the colour of the medium. This method of colour determination was used by Nelson (7,8) in work on evaporated milk. The preliminary experiments reported by Burton, Akam, Thiel, Grinsted & Clegg(i) showed that the method was equally suitable for use with sterilized milk.…”

Section C. Dairy chemistry and physics: Part I. Chemistry and Physical Chemistry: Part II. Rheology

“…According to Nelson (253), the heat-induced colour changes occurring during the preparation of evaporated milk can be suitably assessed by reflectance measurements in a Beckmann spectrophotometer. The darkening effect of different sterilizing temperatures has been measured by this method (254). Ashworth & Hibbs(255) have shown that the ease of dispersion of dried whole milk and whey depends on the degree to which the liquids are condensed prior to drying.…”