Abstract
Methods for measuring the reflectance of milk are described. The effect of heating is to reduce the reflectance of whole and separated milk progressively towards the blue end of the visible spectrum. The reflectance of cream is almost unaffected. The measurement of reflectance at the blue end of the visible spectrum is shown to be a useful method for the determination of the brownness of milk. The variation of rate of browning with temperature and with pH and the effect of storage on brownness are given.
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