FACTORS AFFECTING PINK DISCOLORATION IN ANNATTO-COLORED PASTEURIZED PROCESS CHEESE

The effects of cooking temperatures, cooling rates, pH, types of emuls ifying salts, age of cheese, and sources of colorant were evaluated. A nnatto emulsions showed less stability during continuous healing than annatto solutions or suspensions. Increased cooking temperatures resul ted in slight decreases in Hunter a and b values, and overall decrease s in hue angles. Emulsifying salt blends with increased amounts of sod ium citrate resulted in decreased hue angles. Process cheeses made wit h more than 25% colored cheese showed lower hue angles than those samp les made with uncolored cheese only. Whey powder as a source of added solids in process cheese food promoted discoloration, with acid whey r esulting in the most pinking.