Factors affecting pink discoloration in annatto-colored pasteurized process cheese

The effects of cooking temperatures, cooling rates, pH, types of emulsifying salts, age of cheese, and sources of colorant were evaluated. Annatto emulsions showed less stability during continuous heating than annatto solutions or suspensions. Increased cooking temperatures resulted in slight decrea...

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Veröffentlicht in:	Journal of food science 1998-09, Vol.63 (5), p.828-831
Hauptverfasser:	Shumaker, E.K, Wendorff, W.L
Format:	Artikel
Sprache:	eng
Schlagworte:	annatto Biological and medical sciences Cheese Color cooking cooking temperature discoloration dried skim milk dried whey emulsifiers food coloring Food industries Food processing industry Fundamental and applied biological sciences. Psychology Milk and cheese industries. Ice creams Pasteurization pink discoloration process cheese processed cheeses temperature
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