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Journal of Dairy Science Vol. 51 No. 3 471-472
© 1968 by American Dairy Science Association ®
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Decolorization of Annatto in Cheddar Cheese Whey

F. E. McDonough, R. E. Hargrove and R. P. Tittsler1

Dairy Products Laboratory, Eastern Utilization Research and Development Division, USDA, Washington, D. C.

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 one hour gave good results. The strong intensity of oxidized flavor resulting from this treatment disappeared during the drying procedure.

FOOTNOTES

1 Deceased July 9, 1967.






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Copyright © 1968 by the American Dairy Science Association ®.