Decolorization of Annatto in Cheddar Cheese Whey

McDonough, F.E.; Hargrove, R. E.; Tittsler, Ralph P.

doi:10.3168/jds.s0022-0302(68)87011-0

Cited by 13 publications

(18 citation statements)

References 2 publications

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“…Reaction temperatures above 74°C increased neither the rate nor the extent of color removal but only caused protein denaturation (McDonough et al, 1968). The oxidized flavors that were apparent immediately after bleaching purportedly disappear after evaporation and drying (McDonough et al, 1968), although a recent study demonstrated that this is not the case (Croissant et al, 2009). In addition, hydrogen peroxide has little to no effect on the nutrients present (Teply et al, 1958).…”

Section: Hydrogen Peroxidementioning

confidence: 99%

“…The effectiveness of benzoyl peroxide for removing color in whey depends on the amount used, how it is applied, the whey components present, and the exposure time and temperature. McDonough et al (1968) reported that both benzoyl peroxide and hydrogen peroxide were effective bleaching agents, but that benzoyl peroxide was more effective at all temperatures. The rate and extent of decolorization by hydrogen peroxide and benzoyl peroxide for annatto in Cheddar cheese whey increased as the temperature was increased from 32.2 to 63°C.…”

Section: Benzoyl Peroxidementioning

confidence: 99%

“…The advantages to using benzoyl peroxide are that it is effective at lower usage levels than hydrogen peroxide, it does not require addition of catalase to remove residues, and it does not pit stainless steel, and therefore is less corrosive to equipment (Chang et al, 1977). As with reports of off-flavors from hydrogen peroxide, oxidized flavors in Cheddar cheese whey were strong immediately after treatment with benzoyl peroxide; however, off-flavors purportedly dissipated following evaporation and drying (McDonough et al, 1968), an effect not observed in a more recent study (Croissant et al, 2009).…”

Section: Benzoyl Peroxidementioning

confidence: 99%

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Invited review: Annatto usage and bleaching in dairy foods

Kang

Campbell

Bastian³

et al. 2010

Journal of Dairy Science

103

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Annatto is a yellow/orange colorant that is widely used in the food industry, particularly in the dairy industry. Annatto, consisting of the carotenoids bixin and norbixin, is most commonly added to produce orange cheese, such as Cheddar, to achieve a consistent color over seasonal changes. This colorant is not all retained in the cheese, and thus a percentage remains in the whey, which is highly undesirable. As a result, whey is often bleached. Hydrogen peroxide and benzoyl peroxide are the 2 bleaching agents currently approved for bleaching whey in the United States. Recent studies have highlighted the negative effect of bleaching on whey flavor while concurrently there is a dearth of current studies on bleaching conditions and efficacy. Recent international mandates have placed additional concern on the use of benzoyl peroxide as a bleaching agent. This review discusses the advantages, disadvantages, regulatory concerns, flavor implications, and optimal usage conditions of 2 widely used bleaching agents, hydrogen peroxide and benzoyl peroxide, as well as a few alternative methods including lipoxygenase, peroxidase, and lactoperoxidase systems.

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Section: Hydrogen Peroxidementioning

confidence: 99%

Section: Benzoyl Peroxidementioning

confidence: 99%

Section: Benzoyl Peroxidementioning

confidence: 99%

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Invited review: Annatto usage and bleaching in dairy foods

Kang

Campbell

Bastian³

et al. 2010

Journal of Dairy Science

103

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“…Furthermore, the recent inclusion of sensory methodology to these controlled studies is a positive addition to whey flavor research. Prior to the work of Tomaino et al (2001) and Whetstine et al (2003) the only reference found on the effects of processing operations on whey flavor as measured by sensory methodology was the work of McDonough, Hargrove, and Tittsler (1968) who used an expert panel to evaluate the oxidized flavor of decolorized and stored cheese whey.…”

Section: Introductionmentioning

confidence: 99%

Flavor of whey protein concentrates and isolates

Mortenson

Vickers

Reineccius

2008

International Dairy Journal

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“…For further treatment the whey is either disposed of over the sewage treatment or bleached for further use as food. Conventionally, benzoyl peroxide or high quantities of hydrogen peroxide is used in chemical bleaching . A gentle and environmentally friendly alternative could be the enzymatic bleaching by peroxidase.…”

Section: Introductionmentioning

confidence: 99%

Polyvinylamine‐coated polyester fibers as a carrier matrix for the immobilization of peroxidases

Kiehl

Opwis

Gutmann

2017

Engineering in Life Sciences

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Polyvinylamine-coated polyester fibers as a carrier matrix for the immobilization of peroxidasesBiocatalytic transformations that employ immobilized enzymes become increasingly important for industrial applications. Synthetic or natural textile fiber materials such as polyester, polyamide or viscose are support materials that are comparatively inexpensive. Contrary to traditional support materials, their flexibility enables their use in reactors of any geometry and a fast and residue-free removal from batch reactors. In this study a permanently immobilized peroxidase (Baylase R ) has been investigated on polyester felt as a solid support as a new heterogeneous catalyst system. The polyester felt was functionalized by coating with polyvinylamine and subsequent activation with glutaraldehyde as a crosslinking agent. The enzyme load on the textile surface, the activity of the immobilized protein after repeated use as well as the storage stability was evaluated. Scanning electron micrographs and UV Vis spectroscopy made it possible to verify the enzyme immobilization on the textile surface. Furthermore, the load of immobilized peroxidase was determined by ICP OE spectrometry to be 9-12 mg per gram of textile. The activity of immobilized Baylase R remained high over 35 reaction cycles and a storage period of 8 weeks.

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Decolorization of Annatto in Cheddar Cheese Whey

Cited by 13 publications

References 2 publications

Invited review: Annatto usage and bleaching in dairy foods

Invited review: Annatto usage and bleaching in dairy foods

Flavor of whey protein concentrates and isolates

Polyvinylamine‐coated polyester fibers as a carrier matrix for the immobilization of peroxidases

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