Abstract
In food industry, an important role is played by product quality determination. A quick method of quality determination is suggested: the spectrocolorimetric method. This method has been tested for many products in food industry: milk, wine, flour, beer, meat products, etc. The method suggested for the study of the fermentation process of yoghurt consists of the following steps: classical physical and chemical analysis; acquisition and storing of spectrocolorimetric data; determination of CIELAB'76 color parameters; correlation of color and physico-chemical properties. Spectrophotometric measurements and color parameters calculations were performed with a HunterLab MiniScan™ Plus XE spectrocolorimeter supplied by S.C. ROMEGATEST S.R.L. Bucharest, importer and sole distributor of HunterLab USA in Romania.