Method of Identifying the Batch of Origin in Semi-Continuous Cheese Making Processes

¹ Department of Food Science and Nutrition, Brigham Young University, Provo, UT 84602

Annatto, ß-carotene, canthaxanthan, and turmeric were investigated as possible color markers to be used for on-line, colorimetric batch identification in semi-continuous cheese making processes. Color markers were compared with respect to instrumental detectability, effects on sensory attributes of the cheese, and marker cost.

Each marker was added to stirred curd cheese over normal annatto coloration (at three levels, one being a zero level control). Nine batches of cheese (three replicates of each of three concentration levels) were made for each marker. Four readings were taken on all batches of cheese using a spectrocolorimeter. Linear regression and analysis of variance were used to determine the smallest amount of each marker that could be added to a batch of cheese to give an instrumental color response significantly different from control.

An untrained consumer panel was used to evaluate the sensory attributes of selected batches of cheese. Comparison of marked batches of cheese with control batches indicated that addition of marker at levels sufficient to be detectable instrumentally did not negatively affect the color as perceived by panelists. Marker addition did not significantly affect consumer preference based on color or flavor.

Key Words: annatto • turmeric • ßbeta;-carotene • canthaxanthan

Submitted on August 13, 1990
Accepted on February 5, 1991