Ek. Shumaker et Wl. Wendorff, FACTORS AFFECTING PINK DISCOLORATION IN ANNATTO-COLORED PASTEURIZED PROCESS CHEESE, Journal of food science, 63(5), 1998, pp. 828-831
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.