422. Cheese discoloration: oxidation of bixin in annatto-coloured cheeses promoted by sulphydryl compounds

Abstract

Some years ago discoloration was reported in mature New Zealand export cheeses. The defect occurred typically as bleached or pink areas surrounding cracks, though a less frequent ‘muddy’ discoloration was also noted. Discoloration was, on the whole, restricted to cheeses made in warm weather. Preliminary observations showed that the defect had certain characteristic features, viz.