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422. Cheese discoloration: oxidation of bixin in annatto-coloured cheeses promoted by sulphydryl compounds

Published online by Cambridge University Press:  01 June 2009

C. R. Barnicoat
C. R. Barnicoat
Affiliation:
The Dairy Research Institute, Palmerston North, New Zealand
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Extract

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.

Type
Original Articles
Information
Journal of Dairy Research , Volume 17 , Issue 2 , June 1950 , pp. 209 - 213
Copyright
Copyright © Proprietors of Journal of Dairy Research 1950

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References

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