H. Rohm et D. Jaros, COLOR OF HARD CHEESE .2. FACTORS OF INFLUENCE AND RELATION TO COMPOSITIONAL PARAMETERS, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 204(4), 1997, pp. 259-264
Colour properties of hard cheeses, which included mature Vorarlberger
Bergkase (n = 141) as well as a set of Emmental cheeses monitored peri
odically during ripening, were evaluated by tristimulus reflectance me
asurements. After transformation of the tristimulus primaries into the
recently proposed one-dimensional Yellowness index, colour measures w
ere related to selected compositional parameters by multivariate stati
stical methods. Both multiple regression and principal component regre
ssion showed that cheese body colour is mainly affected by qualitative
properties of the fat phase which, in turn, are heavily influenced by
seasonal deviations. Additional minor sources of variation include th
e total solids content as well as measures reflecting changes induced
by cheese maturation.