The Influence Of Smoking Modes On Color Formationsausage Processed Cheeses

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