Decolorization of Annatto in Cheddar Cheese Whey
Open Access
- 1 March 1968
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 51 (3) , 471-472
- https://doi.org/10.3168/jds.s0022-0302(68)87011-0
Abstract
A simple and effective method of decolorizing annatto-containing Cheddar cheese whey before drying is described. Annatto is easily decolorized by oxidation by both benzoyl peroxide and hydrogen peroxide. While several combinations of peroxides and heat were acceptable, .002% (w/v) benzoyl peroxide added to whey with holding at 60-63 C for 1 hr. gave good results. The strong intensity of oxidized flavor resulting from this treatment disappeared during the drying procedure.This publication has 2 references indexed in Scilit:
- 179. Annatto as a cheese colourJournal of Dairy Research, 1938
- 151. The reactions and properties of annatto as a cheese colour, with particular reference to the chemistry of cheese discolorationJournal of Dairy Research, 1937