The use of carotenoid preparations for colouring Cheddar cheese

Chapman, Helen; Thompson, S. Y.; Slade, Hester M.

doi:10.1111/j.1471-0307.1980.tb02336.x

Cited by 6 publications

(5 citation statements)

References 3 publications

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“…Recovery of β-carotene from uncolored Ras cheese fresh Ras cheese and whey sample were (96.00%/3.50%), respectively. These results came in agreement with (Chapman et al 1980, Zahar et al, 1995and Campbell et al 2012.…”

Section: Partitioning Of Annatto Curcumin and β-Carotene In The Ras supporting

confidence: 90%

Loss of Dyes by HPLC Analysis in Ras Cheese and its Whey

Hamad

El-Sayed

Gomaa

2019

Journal of Food and Dairy Sciences

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In a previous study, the extract of Turmeric and β-Carotene was extracted from local cheap products for coloring the Egyptian Ras cheese instead of the imported Annatto dye. Ras cheese was made with this extract, and compared with control cheese. HPLC technology was used to estimate the stability of the added dye during making of cheese when fresh) and during storage period (180 days), and compared with control samples. HPLC analyzed was performed to detect and follow the reduction of the colour of cheese, and the loss of dyes in the whey. Results showed that after extraction for HPLC analysis of the annatto extract (norbixin) used in making Ras cheese, the recovery of norbixin from fresh Ras cheese averaged 80.57%, while the norbixin content in the whey of Ras cheese was 19.35%. HPLC determination of β-Carotene in Ras cheese was about 4.28% from a total amount of β-Carotene being used in cheese making process is lost in whey. Recovery of β-carotene from fresh Ras cheese was 95.32%. Recovery of β-carotene from uncolored Ras cheese fresh Ras cheese and whey sample were (96.00%/3.50%), respectively. The results from HPLC determination of β-Carotene in ripened Ras cheese after six month old cheese were 37.23%. Residual Annatto was extracted from ripened Ras cheese after 180 days from storage which was 34.07%. While, residual curcumin percentage in Ras cheese after ripening time was 43.20%. Annatto is less stable compared to Curcumin and β-carotene extracts under the same condition. When used Curcumin and β-carotene extracts, they forming a stable colour little of which is lost during separation of the whey. The economic feasibility between the price of colorant added and loss of some of it in whey, it is clear that annatto is less expensive but will be larger loss of whey. In contrast, in the case of Curcumin and carotene extracts, a little amount of the added extract is lost in the whey. On the other hand, it is recommended that the waxing of Ras cheese wheels to preserve the colour of oxidative degradation.

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Section: Partitioning Of Annatto Curcumin and β-Carotene In The Ras supporting

confidence: 90%

Loss of Dyes by HPLC Analysis in Ras Cheese and its Whey

Hamad

El-Sayed

Gomaa

2019

Journal of Food and Dairy Sciences

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“…A significant amount of Cheddar cheese produced is yellow because annatto (norbixin) is used as the major colorant. About 20% of the annatto added to milk during Cheddar cheese manufacture partitions into the cheese whey (Chapman et al, 1980). When whey is subsequently converted to WPC and WPI, the residual annatto imparts an undesirable yellow color to these whey protein products (Kang et al, 2010).…”

Section: Short Communicationmentioning

confidence: 99%

Short communication: Annatto in Cheddar cheese-derived whey protein concentrate is primarily associated with milk fat globule membrane

Zhu

Damodaran

2012

Journal of Dairy Science

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The yellow color of Cheddar cheese whey arises from a residual amount of annatto that partitions into the whey during Cheddar cheese manufacture. Bleaching of the color using hydrogen peroxide or benzoyl peroxide is often a prerequisite to produce an acceptable neutral-colored whey protein concentrate and isolate. However, the use of these strong oxidizing agents often generates off-flavors as a result of lipid oxidation and results in loss of nutritive value due to protein oxidation. The objective of this study was to determine the extent of partitioning of annatto between protein, milk fat globule membrane (MFGM), and aqueous (serum) phases of cheese whey so that a simple method can be developed to remove annatto from cheese whey. The MFGM was separated from Cheddar cheese whey using a recently developed novel method. Quantitative analysis of the distribution of annatto in the fat-free whey protein isolate (WPI), the MFGM fractions, and the serum phase revealed that annatto was not bound to the protein fraction but was mostly distributed between the serum phase and the MFGM fraction. The results showed that a colorless WPI or whey protein concentrate could be produced from Cheddar cheese whey by separation of MFGM from the whey, followed by diafiltration. This approach will negate the need for using bleaching agents.

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“…An average of 81% of norbixin added to milk was recovered in the cheese (P > 0.05). These values are contrary to the widely held belief that 20% of norbixin added to cheese milk ends up in the cheese whey (Barnicoat, 1950;Chapman et al, 1980). More norbixin was lost during the fat-free cheese make procedure than the full-fat cheese procedure (12 vs. 7.6%, respectively, Table 1; P < 0.05).…”

Section: Mass Balance Of Norbixin and Bixin In Whey And Cheesementioning

confidence: 60%

“…Relatively little is known of the partitioning and binding characteristics of norbixin during the cheese making process. Previous studies have postulated that approximately 20% of the norbixin added during the cheese making process partitioned into the whey, but little research has been performed in the past 30 yr that supports this hypothesis (Barnicoat, 1950;Chapman et al, 1980). Although it is often assumed that norbixin is contained within the serum phase of the whey, it is also thought that it may be bound to the retinol-binding site of β-LG or with other whey proteins or whey components (Govindarajan and Morris, 1973;Hammond et al, 1975;Cho et al, 1994;Zhu and Damodaran, 2012).…”

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confidence: 99%

Short communication: Norbixin and bixin partitioning in Cheddar cheese and whey

Smith

Drake

2014

Journal of Dairy Science

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The Cheddar cheese colorant annatto is present in whey and must be removed by bleaching. Chemical bleaching negatively affects the flavor of dried whey ingredients, which has established a need for a better understanding of the primary colorant in annatto, norbixin, along with cheese color alternatives. The objective of this study was to determine norbixin partitioning in cheese and whey from full-fat and fat-free Cheddar cheese and to determine the viability of bixin, the nonpolar form of norbixin, as an alternative Cheddar cheese colorant. Full-fat and fat-free Cheddar cheeses and wheys were manufactured from colored pasteurized milk. Three norbixin (4% wt/vol) levels (7.5, 15, and 30 mL of annatto/454 kg of milk) were used for full-fat Cheddar cheese manufacture, and 1 norbixin level was evaluated in fat-free Cheddar cheese (15 mL of annatto/454 kg of milk). For bixin incorporation, pasteurized whole milk was cooled to 55 °C, and then 60 mL of bixin/454 kg of milk (3.8% wt/vol bixin) was added and the milk homogenized (single stage, 8 MPa). Milk with no colorant and milk with norbixin at 15 mL/454 kg of milk were processed analogously as controls. No difference was found between the norbixin partition levels of full-fat and fat-free cheese and whey (cheese mean: 79%, whey: 11.2%). In contrast to norbixin recovery (9.3% in whey, 80% in cheese), 1.3% of added bixin to cheese milk was recovered in the homogenized, unseparated cheese whey, concurrent with higher recoveries of bixin in cheese (94.5%). These results indicate that fat content has no effect on norbixin binding or entrapment in Cheddar cheese and that bixin may be a viable alternative colorant to norbixin in the dairy industry.

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The use of carotenoid preparations for colouring Cheddar cheese

Cited by 6 publications

References 3 publications

Loss of Dyes by HPLC Analysis in Ras Cheese and its Whey

Loss of Dyes by HPLC Analysis in Ras Cheese and its Whey

Short communication: Annatto in Cheddar cheese-derived whey protein concentrate is primarily associated with milk fat globule membrane

Short communication: Norbixin and bixin partitioning in Cheddar cheese and whey

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