Andy Montoya
If your Parmesan cheese block is pink, it is likely due to a defect known as pinking. While this defect is not a safety issue, it can be off-putting to customers. Pinking is caused by a Maillard-type reaction between certain free amino acids released during cheese ripening and reactive carbonyl compounds. This reaction is facilitated by thermophilic bacteria such as Lactobacilli. Intense lighting and oxidation can also contribute to pinking, as the light and oxygen bleach out the yellow component of the cheese's coloring additive, annatto, leaving it with an unappetizing pink tinge.
| Characteristics | Values |
|---|---|
| Cause | A chemical reaction between certain free amino acids released during cheese ripening and reactive carbonyl compounds like diacetyl |
| Prevention | Use packaging with light-blocking material, use LED lighting |
| Other affected cheeses | Italian-style cheeses, Swiss, Gouda, Cheddar |
| Other color defects | Browning |
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What You'll Learn
Pinking is a visual defect in cheese
Intense lighting, such as fluorescent lights in grocery store display cases, can also contribute to the pinking issue. The light can bleach out the yellow component of certain additives, leaving an unappealing pink tint. Oxidation can cause similar pinking effects, which is why cheese may turn pink after prolonged exposure to air in the refrigerator. To prevent this, packaging with light-blocking materials is recommended, and LED lighting may be a potential solution as it reduces UV radiation and heat exposure.
Pinking can occur in cheese with or without added color. In some cases, it may appear as a pink ring within the cheese block. While the exact causes are still uncertain, scientists believe that this type of pinking may result from chemical reactions facilitated by thermophilic bacteria like Lactobacilli. This type of pinking is commonly found in Italian-style cheeses, Swiss, Gouda, and Cheddar.
To maintain the premium image of the dairy industry, it is essential to understand the causes of visual defects like pinking and develop effective prevention methods. While the issue is primarily cosmetic, it can significantly impact customer perception and preferences.
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It is not a safety issue, but it can deter customers
Although it is not a safety issue, the pink colour of Parmesan cheese can be off-putting to customers. This phenomenon, known as "pinking", is a type of colour defect that can occur in cheese. It is believed to be caused by a chemical reaction between certain amino acids released during cheese ripening and reactive carbonyl compounds. This reaction can be influenced by high temperatures, and intense lighting conditions can also contribute to the issue.
The presence of additives, such as annatto, a dye derived from tropical plant seeds, can also lead to pinking. Annatto is added to cheese to enhance its colour, but when exposed to fluorescent lights in grocery store display cases, the yellow component of annatto can be bleached out, leaving an unappetizing pink hue.
To address this issue, cheesemakers can use packaging with light-blocking materials or utilise LED lighting, which may reduce UV radiation and heat exposure. Additionally, screening starter cultures for specific Lactobacilli strains can help avoid adding bacteria that are more prone to causing the pinking defect.
While pinking may not indicate any health risks, it can negatively impact the premium image of the cheese and deter customers, creating significant problems for the dairy industry. Therefore, understanding the causes and prevention methods of pinking is crucial for maintaining the positive perception and marketability of Parmesan cheese.
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Pinking can be caused by a Maillard-type reaction during cheese ripening
Pinking is a colour defect that can occur in cheese, and while it is not a safety issue, it can be off-putting to customers. It is believed that pinking can be caused by a Maillard-type reaction during cheese ripening. The Maillard reaction involves the reaction of certain free amino acids released during cheese ripening and reactive carbonyl compounds like diacetyl. This reaction is favoured by high temperatures, which is why screening starter cultures for specific Lactobacilli can help avoid this defect.
The Maillard reaction has been studied in the context of semi-industrial Manchego cheese ripening, where it was measured using furosine and galactose. Furosine is an amino acid formed during the acid hydrolysis of Amadori compounds and is a useful indicator of the severity of heat treatment and storage conditions of dairy products. It is also a suitable indicator of the Maillard reaction during cheese ripening.
The browning or discoloration of cheese during long-term ripening or aging is often associated with the Maillard reaction. Galactose, a type of sugar, has been identified as a limiting factor for browning in cheese. The decrease in galactose levels correlates with the discoloration of cheese samples. This suggests that sugars, particularly galactose, play a crucial role in the Maillard reaction, leading to the browning of cheese during storage.
In addition to galactose, other sugars like D-lactose have also been implicated in the browning process of cheese. The presence of sugars and their interaction with amino acids, peptides, and proteins contribute to the Maillard reaction and the subsequent browning or discoloration of cheese. This reaction is not limited to Manchego cheese, as it has also been observed in other cheese varieties such as Cheddar.
To summarize, pinking in cheese can be attributed to a Maillard-type reaction during cheese ripening. The Maillard reaction involves the interaction of specific amino acids and reactive carbonyl compounds, and it is influenced by temperature and the presence of certain bacterial strains. The reaction leads to browning or discoloration, which is more prominent in the presence of sugars like galactose and D-lactose. Understanding and preventing pinking defects are essential for maintaining the premium image of the dairy industry and meeting customer expectations.
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Intense lighting and oxidation can also cause cheese to turn pink
The pink hue on cheese blocks is not a safety issue, but it can be off-putting to customers. The exact causes of this defect are still uncertain, but it is likely the result of some chemical reactions facilitated by thermophilic bacteria such as Lactobacilli. Lactobacilli are generally added as a starter culture, adjunct, or are present as the non-starter microflora during ripening.
To avoid this issue, cheese can be packaged with light-blocking materials or stored in LED lighting, which reduces exposure to UV radiation and heat.
Pinking can also occur in cheese made without added colorants, and it may present as a pink ring within the cheese block. This type of pinking is common in Italian-style cheeses, Swiss, Gouda, and Cheddar.
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The issue of pink discoloration is fairly new
The issue of pink discoloration in cheese is a fairly new phenomenon. While the additive annatto, which is responsible for the pink hue, has been used for hundreds of years, the problem of discoloration has recently come to light. The cheese sold today is often displayed under fluorescent lights in grocery stores for hours, and this intense lighting bleaches out the annatto's yellow component, leaving the cheese with an unappetizing pink tinge. Oxidation has a similar effect, which is why cheddar, for example, may turn pink after being left open in the fridge for an extended period.
The exact causes of pinking are still uncertain, but it is believed to be the result of chemical reactions facilitated by thermophilic bacteria such as Lactobacilli. This defect is challenging to pinpoint due to its elusive nature, and science is still working on a solution. However, screening starter cultures for specific Lactobacilli strains has allowed cheesemakers to avoid those more susceptible to producing cheese with the pinking defect.
Pinking is not a safety issue, but it can be off-putting to customers and detrimental to the dairy industry. Intense lighting can also cause other issues such as sweating or crystal development in cheese. To avoid these problems, some studies suggest using packaging with light-blocking material or LED lighting in retail display cases to reduce UV radiation and heat exposure.
While pinking is more commonly observed in Italian-style cheeses, Swiss, Gouda, and Cheddar, it can also occur in cheeses without added color. In such cases, pinking may present as a pink ring at various locations within the cheese block. Another color defect that can cause issues for cheesemakers is browning, which can occur during the aging process or after baking, as in the case of pizza.
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Frequently asked questions
The pink colour in your Parmesan cheese block is due to a defect called pinking, which is caused by a chemical reaction between certain amino acids and reactive carbonyl compounds.
Yes, pinking is not a safety issue, but it can be unappealing to customers.
To prevent your Parmesan cheese block from turning pink, avoid exposing it to intense lighting or UV radiation, as this can cause the cheese to warm and lead to discolouration.
Some types of cheese turn pink due to the oxidation of a popular dye called annatto, which is derived from the seed of a tropical plant.
