The objective of our work was to determine the differences in sensitivity of Hunter and International Commission on Illumination (CIE) methods at 2 different viewer angles (2 and 10 degrees) for measurement of whiteness, red/green, and blue/yellow color of milk-based beverages over a range of composition. Sixty combinations of milk-based beverages were formulated (2 replicates) with a range of fat level from 0.2 to 2%, true protein level from 3 to 5%, and casein as a percent of true protein from 5 to 80% to provide a wide range of milk-based beverage color. In addition, commercial skim, 1 and 2% fat high-temperature, short-time pasteurized fluid milks were analyzed. All beverage formulations were HTST pasteurized and cooled to 4°C before analysis. Color measurement viewer angle (2 versus 10 degree) had very little effect on objective color measures of milk-based beverages with a wide range of composition for either the Hunter or CIE color measurement system. Temperature (4, 20, and 50°C) of color measurement had a large effect on the results of color measurement in both the Hunter and CIE measurement systems. The effect of milk beverage temperature on color measurement results was the largest for skim milk and the least for 2% fat milk. This highlights the need for proper control of beverage serving temperature for sensory panel analysis of milk-based beverages with very low fat content and for control of milk temperature when doing objective color analysis for quality control in manufacture of milk-based beverages. The Hunter system of color measurement was more sensitive to differences in whiteness among milk-based beverages than the CIE system, whereas the CIE system was much more sensitive to differences in yellowness among milk-based beverages. There was little difference between the Hunter and CIE system in sensitivity to green/red color of milk-based beverages. In defining milk-based beverage product specifications for objective color measures for dairy product manufacturers, the viewer angle, color measurement system (CIE vs. Hunter), and sample measurement temperature should be specified along with type of illuminant.

我们工作的目的是确定在两种不同视角（2度和10度）下亨特和国际照明委员会（CIE）方法在测量乳白度，红色/绿色和蓝色/黄色方面的灵敏度差异。成分范围内的多味饮料。配制了60种组合的牛奶饮料（两次重复），其脂肪含量范围为0.2％至2％，真实蛋白质含量范围为3至5％，酪蛋白含量为真实蛋白质的百分比范围为5至80％，可提供多种基于牛奶的饮料颜色。此外，还分析了商业脱脂，1％和2％脂肪的高温，短时间巴氏消毒的液态奶。所有饮料配方均经过HTST巴氏杀菌，并在分析前冷却至4°C。色彩测量的观看角度（2到10度）对具有多种成分的基于乳的饮料的客观色彩测量几乎没有影响，无论是针对Hunter还是CIE色彩测量系统。色彩测量的温度（4、20和50°C）对Hunter和CIE测量系统中的色彩测量结果都有很大的影响。牛奶饮料温度对颜色测量结果的影响对脱脂牛奶影响最大，对2％脂肪牛奶影响最小。这突出了需要对饮料使用温度进行适当控制，以便对脂肪含量非常低的乳基饮料进行感官分析，以及在进行客观颜色分析以控制乳基饮料生产时进行乳温控制。与CIE系统相比，Hunter色彩测量系统对乳基饮料之间的白度差异更敏感，而CIE系统对乳基饮料之间的黄度差异更敏感。Hunter和CIE系统在对乳基饮料的绿色/红色感度上几乎没有区别。在为乳制品制造商的客观颜色测量定义基于牛奶的饮料产品规格时，应指定视角，颜色测量系统（CIE与Hunter）以及样品测量温度以及光源类型。Hunter和CIE系统在对乳基饮料的绿色/红色感度方面几乎没有差异。在为乳制品制造商的客观颜色测量定义基于牛奶的饮料产品规格时，应指定视角，颜色测量系统（CIE与Hunter）以及样品测量温度以及光源类型。Hunter和CIE系统在对乳基饮料的绿色/红色感度上几乎没有区别。在为乳制品制造商的客观颜色测量定义基于牛奶的饮料产品规格时，应指定视角，颜色测量系统（CIE与Hunter）以及样品测量温度以及光源类型。