| 摘要 |
FIELD: dairy industry, butter making. SUBSTANCE: procedure is meant for evaluation of color characteristic of butter and melted butter. Procedure utilizes color scale which comprises reference samples of color displaying characteristics of light color L and saturation C in range from 84.0 to 91.0 and from 7.0 to 50.0 correspondingly in color space of system CIELab. When diffusion angle of reflected light is equal to 8 degrees and wave length is limited by 400-600 nm reflection spectrum is located in range of 0.1-0.9%. EFFECT: procedure makes it feasible to develop reference chromaticity scale which ensures objective evaluation of color while determining quality of butter in various seasons. 2 dwg, 2 tbl
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