How To Measure Cheese With A Colorimeter

Colorimeter is utilized very much both inside and outside the factory because of its portability.

Background
Process cheeses which we often see in shops are produced from natural cheeses such as cheddar, gouda, etc. Natural cheeses are cheeses in which bacteria or enzymes remain in the cheese; such cheeses are mainly imported to Japan from oversees. Process cheeses are produced from natural cheese by stopping the ripening process using heat. This heat causes the cheese to turn brown. The degree of browning depends on the kind of natural cheese or the country and season in which it was produced. To produce high-quality process cheese requires using natural cheese which does not brown easily.