422. Cheese discoloration: oxidation of bixin in annatto-coloured cheeses promoted by sulphydryl compounds
- 1 June 1950
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 17 (2) , 209-213
- https://doi.org/10.1017/s0022029900005781
Abstract
Some years ago discoloration was reported in mature New Zealand export cheeses. The defect occurred typically as bleached or pink areas surrounding cracks, though a less frequent ‘muddy’ discoloration was also noted. Discoloration was, on the whole, restricted to cheeses made in warm weather. Preliminary observations showed that the defect had certain characteristic features, viz.Keywords
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