Bushra Griffith
The addition of yellow dye to cheese is a practice that began in the 1700s, with the original intention of giving the illusion that cheese made from skim milk was produced from full-fat milk. Before the use of artificial dyes, natural ingredients like saffron, marigold, carrot juice, and annatto were used to colour cheese. Annatto, a natural plant-based food colouring, is the most common colourant used in dairy products today and does not affect the flavour of the cheese.
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What You'll Learn
The use of annatto, a natural dye
Annatto is a natural dye derived from the seeds of the achiote plant, a shrub native to tropical regions in South, Central, and North America. The dye is produced by the chemical compounds bixin and norbixin, which are classified as carotenoids. Annatto is commonly used to impart a yellow or orange colour to various foods, including cheese.
The practice of using annatto to dye cheese is believed to have originated in the 17th century, when cheesemakers in England started skimming their milk to sell the cream and butter separately, resulting in a much paler cheese. To disguise this, cheesemakers began adding colourants to their cheese, initially using ingredients such as saffron, marigold, and carrot juice. Annatto was later introduced as a colourant, likely imported to England through trade with the Dutch, who had established colonies in Guyana and traded annatto with indigenous communities.
Today, annatto is widely used in the food industry as a colouring agent, valued for its natural alternative to synthetic food colouring compounds. In cheese production, annatto is added to milk during the cheesemaking process, resulting in a colour range from rich ivory to bright orange. The amount of annatto added can be adjusted to achieve the desired colour, allowing cheesemakers to create visual interest, distinguish similar products, and maintain colour consistency throughout the year.
While annatto is generally safe for consumption, it has been linked to rare cases of food-related allergies. In one study, annatto extract was found to cause allergic reactions in some individuals sensitive to certain substances, with reactions occurring at a higher rate compared to some synthetic dyes. However, annatto is not listed among the "Big Eight" substances responsible for the majority of food-related allergies.
Overall, the use of annatto as a natural dye in cheese has evolved from its initial purpose of deceiving consumers to becoming a valued ingredient for creating visually appealing and distinct cheese products while maintaining consistency in colour and tradition.
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The history of cheese colouring
The practice of colouring cheese became particularly associated with "Cheddar family" cheeses, which originated in England and include varieties such as Cheddar, Derby, Leicester, and Colby. These cheeses are typically coloured, except for Derby, and the tradition of colouring them carried over to the United States, especially in states like Indiana, Ohio, Wisconsin, and New York.
The motivation for cheese colouring was twofold: it helped cheesemakers achieve a uniform colour in their product, and it made their cheese stand out in the market. The colour was also seen as a mark of quality, as it mimicked the naturally golden tones of cow's milk cheese made during the summer months when cows grazed on beta-carotene-rich grass.
Today, annatto, a natural dye derived from the seeds of the achiote plant, is the most common colourant used in dairy products. It was brought to Europe by Spanish explorers and has been used in cheesemaking for centuries to regulate colour variations in milk due to seasonal changes in a cow's diet. The amount of annatto added can result in cheese colours ranging from ivory to bright orange.
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Why cheese should be whitish
Cheese is commonly associated with a yellow hue, but in reality, the dairy product should be whitish in its natural form. This is because cheese is derived from milk, which is typically white. While some cheeses inherently possess a yellowish or orange pigment due to the breed of cow they originate from, such as Jersey and Guernsey cows, the addition of artificial dyes has historically been used to enhance or manipulate the colour of cheese.
The practice of dyeing cheese began in the 1700s, primarily as a deceptive tactic employed by cheesemakers. During this time, cheesemakers would skim the cream from milk to sell it separately, resulting in a paler cheese. To disguise this cost-saving measure and create the illusion of full-fat cheese, they added dyes to their product. The use of colourings like saffron, marigold, carrot juice, and annatto, which is derived from the seeds of the achiote plant, gave cheese a more yellowish or orange appearance.
The addition of these dyes was also done to mimic the natural golden tones of cow's milk cheese produced during the summer months. When cows graze on lush, beta-carotene-rich pastures, their milk takes on a yellowish hue. By adding dyes, cheesemakers could maintain a consistent colour throughout the year, even when cows were fed different diets.
Today, the tradition of colouring cheese continues for various reasons. While some cheesemakers use annatto to preserve tradition or distinguish their products, others do so to meet consumer expectations and maintain a uniform colour. However, it is important to note that not all cheese is coloured, and some cheesemakers opt for a natural, whitish appearance.
In summary, cheese should be whitish because it is derived from milk, which is typically white. While some cheeses naturally exhibit yellowish or orange tones due to the diet of the cow, the addition of artificial dyes has historically been used to deceive consumers or standardise colour. Today, the practice of colouring cheese continues for both traditional and marketing purposes, but it is not universal, and whitish cheese is still commonly produced and preferred in certain regions.
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The natural yellow pigment of cow's milk
The amount of yellow colour in milk depends on the quantity of green feed consumed by the cows. This is because plants do not naturally contain vitamin A but instead contain its precursors, carotenoids, which are converted into vitamin A when ingested by animals. Carotenoids are the pigments that give fruits, flowers, and certain vegetables their orange and yellow colours. While green leafy vegetables also contain carotenoids, their green colour is masked by chlorophyll.
The natural yellow pigment in cow's milk has implications for the colour of dairy products derived from it, such as cheese and butter. In the past, before the widespread use of artificial dyes, cheesemakers would add natural ingredients like saffron, marigold, carrot juice, or annatto to enhance the yellow colour of their cheese. This was particularly common when cheese was made from skimmed milk, which resulted in a paler product that was less appealing to customers. By adding natural dyes, cheesemakers could mimic the colour of cheese made from full-fat milk or the golden tones of cheese made during the summer months when cows grazed on beta-carotene-rich pastures.
Today, annatto, derived from the seeds of the achiote plant, is the most common colourant used in dairy products. The amount of annatto added during cheesemaking can significantly influence the final colour of the cheese, ranging from rich ivory to bright orange. While the practice of dyeing cheese is less common in some parts of the world, such as the UK, it is still prevalent in countries like the US and Australia, particularly for cheeses in the "'Cheddar family,' which are typically coloured orange.
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The role of beta-carotene in cheese colour
The colour of cheese is an important factor in consumer expectations of characteristics such as quality, taste, maturity, and liking. Beta-carotene is a type of carotenoid with important health benefits. It is a fat-soluble pigment with a bright orange colour. It belongs to the carotenoid family, which includes over 600 compounds found in plants and some animals. Beta-carotene acts as an antioxidant in the body, helping to protect cells from damage caused by harmful molecules called free radicals. As a provitamin A, beta-carotene can be converted into vitamin A in the body, making it crucial for maintaining healthy vision, immune function, and skin.
Beta-carotene plays a key role in the colour of cheese. It is a natural pigment that comes from the grass eaten by cows. When cows eat grass, beta-carotene transfers to their milk, and during cheesemaking, it concentrates in the milk fat, naturally colouring the cheese yellow. The intensity of the colour varies based on factors like the cow's diet and the type of cheese. For example, grass-fed cows produce milk with higher beta-carotene levels, resulting in a more yellowish hue.
Cheesemakers may also add beta-carotene during cheese production to achieve a consistent colour, a practice common in cheddar cheese production. Beta-carotene's versatility allows for any shade of yellow to orange/red to be reached. This process helps achieve consistent colours in various cheese types. Additionally, beta-carotene may extend the shelf life of cheese due to its antioxidant properties, which prevent oxidation and rancidity, thus maintaining cheese quality during storage.
Beta-carotene has been recognised as an ideal colouring agent for cheese, especially in the Asia-Pacific region, where there is a growing demand for cheese and a preference for natural ingredients. It is seen as a safe and natural alternative to annatto, which is the most common colourant used in dairy products today but has come under scrutiny due to safety concerns. Beta-carotene provides a natural buttery yellow colour to cheeses from grass-fed cows and has been shown to be highly stable across a wide range of pH, light, and high-temperature conditions.
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Frequently asked questions
The practice of adding yellow dye to cheese began in the 1700s.
Cheese made from skimmed milk was whiter than cheese made from whole milk. To hide the fact that they were making cheese from skimmed milk, cheesemakers added dye to mimic the colour of whole milk cheese.
Early cheese dyes were made from natural ingredients such as saffron, marigold, carrot juice, and annatto.
