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A Color Defect of Process Cheese

Department of Dairy Industry, Cornell University, Ithaca, New York

ABSTRACT

A manufacturer of a brand of process cheese found that occasional batches developed an undesirable, dark color during the heating process. This color matched very closely the color of an orange with a brownish tinge or that of thymol blue in solutions of pH 2.0 to 2.4. Although the cheese in all other respects seemed to be entirely normal, it was rejected by the trade.

The product was manufactured by grinding, and mixing together, well ripened cheese of the cheddar type, and placing the mass in a steam jacketed kettle. Water, an alkaline solution of annatto color, and an emulsifying agent were added to the cheese, and the mixture was heated slowly with constant agitation. The normal color usually darkened during the last stages of the heating process.

Observations indicated that the color change was independent of the quality of the cheddar cheese used in the blending operations, since identical cheese to which the same ingredients were added did not always develop the defect.