Smith T J, Li X E, Drake M A
Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695.
Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695.
J Dairy Sci. 2014;97(6):3321-7. doi: 10.3168/jds.2013-7614. Epub 2014 Apr 3.
The Cheddar cheese colorant annatto is present in whey and must be removed by bleaching. Chemical bleaching negatively affects the flavor of dried whey ingredients, which has established a need for a better understanding of the primary colorant in annatto, norbixin, along with cheese color alternatives. The objective of this study was to determine norbixin partitioning in cheese and whey from full-fat and fat-free Cheddar cheese and to determine the viability of bixin, the nonpolar form of norbixin, as an alternative Cheddar cheese colorant. Full-fat and fat-free Cheddar cheeses and wheys were manufactured from colored pasteurized milk. Three norbixin (4% wt/vol) levels (7.5, 15, and 30 mL of annatto/454 kg of milk) were used for full-fat Cheddar cheese manufacture, and 1 norbixin level was evaluated in fat-free Cheddar cheese (15 mL of annatto/454 kg of milk). For bixin incorporation, pasteurized whole milk was cooled to 55 °C, and then 60 mL of bixin/454 kg of milk (3.8% wt/vol bixin) was added and the milk homogenized (single stage, 8 MPa). Milk with no colorant and milk with norbixin at 15 mL/454 kg of milk were processed analogously as controls. No difference was found between the norbixin partition levels of full-fat and fat-free cheese and whey (cheese mean: 79%, whey: 11.2%). In contrast to norbixin recovery (9.3% in whey, 80% in cheese), 1.3% of added bixin to cheese milk was recovered in the homogenized, unseparated cheese whey, concurrent with higher recoveries of bixin in cheese (94.5%). These results indicate that fat content has no effect on norbixin binding or entrapment in Cheddar cheese and that bixin may be a viable alternative colorant to norbixin in the dairy industry.
切达干酪的色素胭脂树橙存在于乳清中，必须通过漂白去除。化学漂白会对干乳清成分的风味产生负面影响，因此有必要更好地了解胭脂树橙中的主要色素降胭脂树素，以及奶酪色素替代品。本研究的目的是确定全脂和脱脂切达干酪中降胭脂树素在奶酪和乳清中的分配情况，并确定降胭脂树素的非极性形式——胭脂树素作为切达干酪替代色素的可行性。全脂和脱脂切达干酪及乳清由添加色素的巴氏杀菌乳制成。全脂切达干酪制作使用了三个降胭脂树素（4%重量/体积）水平（7.5、15和30毫升胭脂树橙/454千克牛奶），脱脂切达干酪评估了一个降胭脂树素水平（15毫升胭脂树橙/454千克牛奶）。对于添加胭脂树素，将巴氏杀菌全脂牛奶冷却至55°C，然后添加60毫升胭脂树素/454千克牛奶（3.8%重量/体积胭脂树素），并将牛奶均质化（单级，8兆帕）。未添加色素的牛奶和添加15毫升/454千克牛奶降胭脂树素的牛奶作为对照进行类似处理。全脂和脱脂奶酪及乳清中的降胭脂树素分配水平没有差异（奶酪平均：79%，乳清：11.2%）。与降胭脂树素回收率（乳清中9.3%，奶酪中80%）相比，添加到奶酪牛奶中的胭脂树素有1.3%在均质、未分离的奶酪乳清中回收，同时奶酪中胭脂树素回收率更高（94.5%）。这些结果表明，脂肪含量对切达干酪中降胭脂树素的结合或截留没有影响，并且胭脂树素可能是乳制品行业中降胭脂树素的可行替代色素。
