Bushra Griffith
The colour of cheese is influenced by various factors, including the type of milk used, the diet of the cows, and the addition of food colouring. While cheese is typically known for its yellow hue, the time it takes for cheese to turn yellow can vary depending on these factors. The process of making yellow cheese usually takes several weeks to a few months, and the final colour can range from a pale yellow to a deep orange shade.
| Characteristics | Values |
|---|---|
| Reason for cheese turning yellow | The presence of beta carotene in the grass that cows eat |
| Time taken for cheese to turn yellow | A few weeks to a few months |
| Type of cheese that turns yellow | Hard or semi-hard cheese |
| Other factors that affect the colour of cheese | The amount of enzyme, level of compression, aging period, and substances added to the cheese curd |
| Natural ingredients used to dye cheese | Saffron, marigold, carrot juice, annatto |
What You'll Learn
The role of beta carotene
Beta-carotene is a type of carotenoid, a family of over 600 compounds found in plants and some animals. It is fat-soluble and acts as an antioxidant in the body, protecting cells from damage caused by harmful molecules known as free radicals. Additionally, beta-carotene is crucial for maintaining healthy vision, immune function, and skin as it can be converted into vitamin A in the body. This conversion process, known as bioconversion, occurs mainly in the small intestine and liver.
The beta-carotene content in cheese can vary depending on factors such as the cow's diet and the cheese-making process. Cheesemakers may also add beta-carotene directly to the cheese to achieve a more vibrant and consistent colour, especially in cheddar cheese production. This practice ensures a uniform colour throughout the year, regardless of the cows' diet.
The presence of beta-carotene in cheese not only influences its colour but also enhances its nutritional profile. Beta-carotene boosts the nutritional value of cheese by providing antioxidant benefits and converting into vitamin A. It is important to note that the beta-carotene content varies between different types of cheese, with full-fat cheeses typically containing higher amounts than low-fat varieties.
Moreover, beta-carotene plays a role in consumer perception. Yellow cheese is often perceived as more nutritious due to historical associations between colour and vitamin content. This perception influences cheese marketing and production strategies, with many consumers preferring yellow cheese for its familiar appearance.
In summary, beta-carotene is a vital compound that contributes to the colour, nutrition, and consumer appeal of cheese. Its presence in cheese, either naturally occurring or added, enhances the sensory and nutritional experience for consumers.
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The use of annatto
Annatto is a natural ingredient used to dye cheese bright yellow, orange, or red. It is created from the pulp of the achiote tree seed, a small evergreen native to South America and now grown in tropical regions around the world. The amount of annatto added to the cheese-making process will determine the final colour of the cheese, which can range from a light yellow to a bright red.
Today, annatto is widely used by cheese manufacturers and added directly to the cheese milk at the start of the cheese-making process. Different concentrations are added depending on the cheese recipe and variety. Cheeses such as Red Leicester, Mimolette, and Shropshire Blue are coloured with annatto.
While annatto does not have a direct influence on the flavour of the cheese, some people believe that coloured cheese tastes better than its white counterpart of equivalent quality. In addition, annatto can be used to disguise the translucent appearance that can occur when producing low-fat cheeses.
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Seasonal variations in milk colour
The lactation cycle of cows also plays a role in milk colour variations. During the initial stages of the cycle, the milk produced is called colostrum, which has a different composition from typical cow's milk. Over the first 48 hours after giving birth, the milk transitions from colostrum to the more familiar white cow's milk. However, even during the regular milking season, the composition of milk continues to change, affecting its colour and posing challenges for manufacturers who use milk proteins in their products.
The volume of milk production also varies throughout the season, starting with a rapid increase in the first 4 to 8 weeks, followed by a decrease in volume after 10 weeks. These changes in volume impact the protein composition of the milk, particularly the levels of whey protein and casein, which can influence the colour and texture of the milk. Additionally, the mineral content of the milk increases towards the end of the season, further altering the colour and functional properties of the milk.
The seasonal variations in milk colour have implications for cheese production. For example, the colour of cheddar cheese, known for its bright orange hue, can vary depending on the diet of the cows. In the past, English cheese producers removed the fatty layer from milk, which also removed the beta-carotene, resulting in a loss of colour. To maintain a consistent colour, cheese makers began adding food colouring to their products, a practice that has become traditional for certain cheese varieties.
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Historical use of dyes
The historical use of dyes is a fascinating and ancient practice that has evolved over thousands of years. While the addition of dyes to cheese may seem like a modern innovation, it actually has a long and intriguing history.
One of the earliest known examples of dye use can be traced back to the Neolithic period, with evidence of dyed textiles discovered in the Timna Valley of South Israel. These ancient textiles, dating back to around 10,000 BCE, showcase the early human desire to infuse colour into their lives.
Fast forward to the 17th century, and we find English cheese producers facing a dilemma. With the rise in popularity of "low-fat" dairy, they began skimming the cream from milk, reducing the natural yellow tint of the butterfat. As a result, the cheese made from this skimmed milk appeared plain white, indicating lower quality. To counter this, cheesemakers turned to dyes, adding colourants such as saffron, marigold, carrot juice, and annatto to their cheese to mimic the richer hues of whole-fat cheese.
The practice of dyeing cheese soon spread, with historical records indicating that American cheesemakers were also embracing this technique. While the common belief that dye was added to differentiate between Northern and Southern cheese during the Civil War has been debunked, it is clear that adding colour to cheese was a widespread practice.
The addition of dyes to cheese was not just a cosmetic change but also served a functional purpose. By creating a more consistent product, cheesemakers could ensure their cheese remained appealing throughout the year, regardless of the cows' changing diet. This practice also helped to standardise the colour of cheese, making it less susceptible to fluctuations in milk quality.
Today, the use of dyes in cheese continues, with annatto, a dye extracted from the achiote tree, commonly added to cheddar and Gouda cheese. While some cheesemakers opt for natural colourants, others use artificial dyes to achieve the desired hue. This practice of dyeing cheese, born out of deception, has now become a tradition, with certain styles of cheese expected to be orange or yellow.
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Consumer expectations of cheese colour
Research has shown that colour preferences influence how people shop for cheese, with consumers having a preference for cheese with a familiar yellowish hue. This preference may be because the colour yellow is associated with higher vitamin content and quality. The addition of food colouring to cheese, therefore, serves to make the product more appealing to consumers, ensuring it meets their expectations of what cheese should look like.
However, consumer expectations are evolving, with some now questioning the use of artificial dyes in cheese. This has led some cheese manufacturers, such as Kraft, to stop using artificial dyes in their products. Additionally, there are many stores that sell white cheddar cheese, which has no added food colouring. The colour of white cheddar depends on the cows' nutrition, with the cheese turning yellow when cows eat grass.
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Frequently asked questions
The time it takes for cheese to turn yellow depends on many factors, including the type of cheese, the diet of the cows, and the addition of food colouring. For example, it takes several weeks to a few months to produce hard or semi-hard yellow cheeses like cheddar.
Cheese turns yellow due to the presence of beta-carotene in the grass that cows eat. Beta-carotene is a fat-soluble pigment found in grass, which dissolves into the cow's fat stores and ends up in the milk. During the cheese-making process, the pigment is released, making the cheese appear yellow.
Yes, you can add natural food colouring like annatto, saffron, marigold, or carrot juice to enhance the yellow colour of cheese.
Cheeses made from milk with the cream skimmed off, such as low-fat cheeses, will not turn yellow. Additionally, more acidic cheeses like cottage cheese and feta retain their white colour due to their dense protein structures.
