Randy Chandler
The colour of cheese is an important quality parameter that influences consumers' buying decisions. While the colour of cheese is primarily for aesthetic purposes, it can also indicate the origins of the milk used to make the cheese. For example, a deep yellow colour may indicate that the cheese has a 'grassy' flavour, while a very white cheese may indicate that it is made from goat's milk. In the 17th century, English cheesemakers began skimming milk to sell the cream and butter separately, leaving them with skimmed milk that produced whiter cheese. To compensate for the loss of colour, cheesemakers began adding colourings such as saffron, marigold, carrot juice, and annatto, a natural colourant derived from the seeds of the Achiote tree. Today, annatto is widely used by cheese manufacturers to colour cheese and is added directly to the milk at the start of the cheese-making process.
| Characteristics | Values |
|---|---|
| Natural colour of cheese | White or yellowish |
| Colour added to cheese | Annatto, saffron, marigold, carrot juice, turmeric |
| Colour of annatto | Yellow-orange |
| Colour of cheese made from cow's milk | Pale yellow/cream to deep yellow/straw |
| Colour of cheese made from goat's milk | White |
| Colour of cheese made from sheep's milk | White |
| Colour of cheese made from pasture-fed cows | Yellow |
Explore related products
What You'll Learn
- The colour of cheese is influenced by the animal breed and their diet
- Annatto, a natural colourant, is added to cheese to enhance its appearance
- The colour of cheese can indicate its quality and richness
- Cheese can be artificially coloured using water-soluble or fat-soluble dyes
- White cheese is usually made from goat's milk, while yellow cheese is from cow's milk
The colour of cheese is influenced by the animal breed and their diet
The colour of cheese is influenced by a multitude of factors, two of the most important being the animal breed and their diet.
Cow's milk cheese, when made without annatto, is usually anywhere from pale yellow to deep yellow or straw-coloured. This yellow colour is derived from the milk and, furthermore, by the diet of the cow. Cows absorb carotenoid compounds, specifically ß-carotene, from their feed and deposit them into their milk. These carotenoids are yellow in colour and are fat-soluble, ending up in the milkfat, which is retained and concentrated during cheese-making. ß-carotene is found in high amounts in grass and clover, so the more grass cows eat, the more ß-carotene ends up in the milk, and the more yellow the cheese will be. A deep yellow colour can indicate that the cheese may also taste "grassy", as compounds from the grass make their way into the cheese and give it a unique flavour.
On the other hand, goat and sheep milk cheeses are usually white in colour. This is because goats and sheep, to some degree, do not deposit ß-carotene into their milk in the same way that cows do. Instead, they break down ß-carotene into colorless Vitamin A, which also explains why these cheeses have much higher levels of Vitamin A than cow's milk cheeses.
In addition to diet, the breed of the animal can also impact the colour of cheese. For example, genetic variations in the Holstein cattle breed have been associated with milk yields, fat content, and milk protein percentage. Different breeds of cows may have different levels of ß-carotene in their milk, which could result in variations in the colour of cheese produced.
While colour may sometimes be an afterthought when it comes to cheese, it can be an important quality parameter. Colour can influence consumers' buying decisions and can provide clues about the origins of the milk used to make the cheese.
The Milk Behind Roquefort Cheese's Unique Flavor
You may want to see also
Annatto, a natural colourant, is added to cheese to enhance its appearance
The colour of cheese is an important quality parameter that influences consumers' buying decisions. While some colours in cheese are naturally occurring, others are added to enhance their appearance. Annatto, a natural colourant, is added to cheese to enhance its appearance.
Annatto is a natural colourant derived from the seeds of the Achiote tree (Bixa Orellana), which is native to South America and the Caribbean. These seeds are characterised by their brick-red colour and have been used for centuries to dye textiles, cosmetics, and even Aztec paintings. The pigment responsible for annatto's colouring properties is bixin, which is fat-soluble and found in the crude extract of annatto seeds. To make it water-soluble and suitable for adding to milk, annatto extract producers treat the seeds with heat and alkaline conditions to convert bixin into norbixin.
The use of annatto in cheese-making can be traced back to 16th-century England, particularly Gloucestershire, and later spread to surrounding counties. Initially, traditional British territorial cheeses were coloured with various agents such as carrot juice, turmeric, marigold petals, and saffron. However, in the 18th century, imported annatto from the Americas became the preferred colouring agent due to its ability to produce a more vibrant colour with less impact on texture and flavour.
Annatto is commonly used in Latin American and Caribbean cuisines as both a colouring and flavouring agent. It is also used in some Asian countries. In Venezuela, annatto is used in the preparation of traditional dishes like hallacas and perico. In Brazil, annatto is called urucum, and it is used to colour butter.
The addition of annatto to cheese does not affect its flavour in any perceptible way. However, it gives cheese an appealing yellow to orange colour, perfect for hard cheeses. The amount of annatto added to milk will determine the intensity of the colour, with more annatto resulting in a deeper orange hue.
Cheese Snacks: Real Deal or Cheesy Deceit?
You may want to see also
The colour of cheese can indicate its quality and richness
The colour of cheese is influenced by various factors, and it can be a useful indicator of its quality and richness. The final colour of a cheese is determined by a combination of factors, including the type of milk used, the animal's diet, and any added ingredients or colourants.
Cheese is typically made from cow, goat, or sheep milk, and the colour of the cheese can provide clues about the animal's diet and the quality of the milk. For example, cow's milk cheese tends to range from pale yellow to deep yellow or straw-coloured, depending on the cow's diet. Cows that consume more grass and flowers produce milk with higher levels of beta-carotene, resulting in a more golden hue in the cheese. On the other hand, goats and sheep metabolise beta-carotene differently, breaking it down into colourless Vitamin A, which is why goat and sheep milk cheeses are often white in colour.
The fat content of the milk also influences the colour of cheese. Higher fat levels, which indicate the richness of milk and the health of the animal, contribute to a yellowish hue. This is why low-fat milk appears greyer and thinner compared to the rich yellow colour of cream.
In some cases, cheesemakers have been known to add colourants to enhance the colour of their cheese. For example, the use of annatto, a natural food colouring derived from the seeds of the Achiote tree, can give cheese a yellow or orange hue. This practice dates back to the 17th century when English cheesemakers would skim off the cream to sell separately, resulting in low-fat cheese made from white milk. To disguise this and make it appear higher quality, they began adding colourants such as saffron, marigold, carrot juice, and later annatto.
While colour is not the sole indicator of cheese quality, it can provide valuable insights into the origins of the milk, the animal's diet, and the potential presence of added ingredients or colourants. The colour of cheese, therefore, plays a role in influencing consumers' buying decisions and can be a useful parameter to consider when evaluating cheese.
The Secret Ingredients Behind Cheddar Cheese
You may want to see also
Explore related products
Cheese can be artificially coloured using water-soluble or fat-soluble dyes
The colour of cheese is influenced by several factors, including the type of milk used, the animal's diet, and the presence of any added ingredients or colourants. While some cheeses are naturally coloured due to the presence of carotenoids in the milk, others may be artificially coloured to enhance their appearance or standardised colour. This practice of artificially colouring cheese is particularly common in the ""Cheddar family"" of cheeses, which includes varieties such as Cheddar, Derby, Leicester, and Colby.
The use of artificial colours in cheese has a long history, dating back to the 17th century when English cheesemakers started skimming the cream from milk to sell separately, leaving them with low-fat cheese made from white milk. To disguise this and make their cheese more appealing to customers, they began adding colourants such as saffron, marigold, carrot juice, and eventually annatto, a seed extract that gives cheese a yellow to orange colour. This practice of colouring cheese to enhance its perceived quality and richness became common, and customers associated colour with higher-quality cheese.
Today, artificial colours in cheese and other foods are typically synthetic dyes derived from petroleum or crude oil. While these dyes are rigorously tested to ensure they contain no traces of the original petroleum, there are growing concerns about their potential health impacts, particularly on children's behaviour and hyperactivity. As a result, some localities, such as California, have implemented regulations restricting certain artificial dyes. Natural food colourings, such as carotenoids, anthocyanins, and turmeric, are advocated by some as a healthier alternative to artificial colours in cheese and other foods.
In conclusion, while cheese can naturally vary in colour due to factors like milk type and animal diet, artificial colourants are often added to standardise or enhance the colour of cheese. Water-soluble and fat-soluble dyes are used depending on the cheese type and desired colour, and the practice of colouring cheese has evolved over the centuries. Today, artificial colours in cheese are primarily synthetic dyes that have raised health concerns, leading to increased demand for natural alternatives.
Vegan Mazzarella: Plant-Based Cheese Secrets Revealed
You may want to see also
White cheese is usually made from goat's milk, while yellow cheese is from cow's milk
The colour of cheese is influenced by a multitude of factors, including the animal's diet, age of cheese, breed, and other added ingredients. One of the most well-known colour indicators in cheese is the presence of beta-carotene, which comes from the feed of cows and is deposited into their milk. Beta-carotene is a yellow carotenoid compound found in high amounts in grass and clover. As a result, cows that consume more grass will produce milk with higher levels of beta-carotene, leading to a deeper yellow hue in the resulting cheese.
Cow's milk cheese, when made without additives, typically ranges in colour from pale yellow to deep yellow or straw-coloured. On the other hand, goat's milk is known for producing white cheese. This is because goats break down beta-carotene into colourless Vitamin A, resulting in a snow-white cheese. Goats were among the first animals to be domesticated for milk production, and their milk has been used for cheesemaking since approximately 5000 B.C.
While there are exceptions, the colour of cheese can provide a general clue about its origins. White cheese, such as fresh chèvre, is often made from goat's milk, while yellow cheese, such as cheddar, is typically made from cow's milk. Cheddar cheese, in particular, is one of the most widely available varieties of cow's milk cheese globally. It is known for its tangy flavour and versatility, as it can be consumed young or matured, resulting in a range of tastes from mild to sharp.
In addition to cow's and goat's milk cheeses, sheep's milk is also used in cheesemaking. Sheep's milk, like cow's milk, contains beta-carotene, which can contribute to the yellow hue of the cheese. However, sheep's milk cheeses are not as commonly found as cow's milk cheeses, and they tend to be more expensive and specialised, such as in the case of sheep's milk feta.
It is worth noting that cheesemakers have historically manipulated the colour of cheese to enhance its appearance and marketability. For example, in the 17th century, English cheesemakers would skim off the cream from milk, which contained most of the natural orange pigment, and sell it separately or use it to make butter. To disguise the white colour of the remaining low-fat cheese, they added colourings like saffron, marigold, carrot juice, and annatto, a seed extract from a tropical plant. Today, annatto is still used as a natural colouring agent in some yellow and orange cheeses, although it is believed to have minimal impact on flavour.
Jindi Cheese: A Tasty Treat from Australia
You may want to see also
Frequently asked questions
The color of cheese after it's made can vary. The most common colors are white, yellow, and orange.
Cheese is white when it is made from goat or sheep milk. This is because goats and sheep break down beta-carotene into colorless vitamin A.
Cheese is yellow when it is made from cow's milk. The yellow color comes from the beta-carotene compounds in the grass that cows eat, which are deposited into their milk.
Cheese is orange due to the addition of annatto, a yellow-orange carotenoid. Annatto is added to enhance the appearance of the cheese and make it seem richer.
