Access the full text.
Sign up today, get DeepDyve free for 14 days.
Llori Colchin, Sandra Owens, Galina Lyubachevskaya, Elizabeth Boyle-Roden, Estelle Russek-Cohen, Scott Rankin (2001)
Modified atmosphere packaged cheddar cheese shreds: influence of fluorescent light exposure and gas type on color and production of volatile compounds.Journal of agricultural and food chemistry, 49 5
G. Mortensen, J. Sørensen, H. Stapelfeldt (2002)
Light-induced oxidation in semihard cheeses. Evaluation of methods used to determine levels of oxidation.Journal of agricultural and food chemistry, 50 15
Nancy Betzold (2004)
Pink discoloration of mozzarella cheese
Anne-Claire Gabier, P. Gourdon, J. Reitz, J. Leveau, M. Bouix (2005)
Intracellular physiological events of yeast Rhodotorula glutinis during storage at +4 °CInternational Journal of Food Microbiology, 105
A. Carreira, L. Paloma, Virgílio Loureiro (1998)
Pigment producing yeasts involved in the brown surface discoloration of ewes' cheese.International journal of food microbiology, 41 3
(2004)
Major cheese groups 3rd edn
(1979)
Pink discoloration of Kachkaval cheese Khranitelna Promishlenost
M. Schaechter (2009)
Encyclopedia of microbiology
S Carini, R Lodi, G Giussani (1979)
Pink discoloration of Fontina cheese .1. Microbial factorsLatte, 4
D. Kristensen, E. Hansen, A. Arndal, Rikke Trinderup, L. Skibsted (2001)
Influence of light and temperature on the colour and oxidative stability of processed cheeseInternational Dairy Journal, 11
D. Kristensen, V. Orlien, G. Mortensen, P. Brockhoff, L. Skibsted (2000)
Light-induced oxidation in sliced Havarti cheese packaged in modified atmosphereInternational Dairy Journal, 10
C. Barnicoat (1950)
422. Cheese discoloration: oxidation of bixin in annatto-coloured cheeses promoted by sulphydryl compoundsJournal of Dairy Research, 17
E. Shannon, N. Olson, J. Elbe (1968)
Pink Discoloration in Italian Varieties of CheeseJournal of Dairy Science, 51
H. Seiler (1986)
Identification of cheese-smear coryneform bacteriaJournal of Dairy Research, 53
Z. Aksu, A. Eren (2005)
Carotenoids production by the yeast Rhodotorula mucilaginosa: Use of agricultural wastes as a carbon sourceProcess Biochemistry, 40
M. Wilkinson, H. Meehan, T. Guinee (2000)
Cheese diversification into speciality cheeses; approaches and models in Ireland and New Zealand., 10
(1977)
Study of a fault in manufacture of Roquefort cheese
(2004)
Whey processing CDR technical review: bleaching
W. Bockelmann, T. Hoppe-Seyler (2001)
The surface flora of bacterial smear-ripened cheeses from cow's and goat's milkInternational Dairy Journal, 11
Martine Forge, J. Guiraud, P. Galzy (1977)
Etude d'un accident de fabrication du fromage de roquefortLait, 57
E. Gavrish, V. Krauzova, N. Potekhina, S. Karasev, E. Plotnikova, O. Altyntseva, L. Korosteleva, L. Evtushenko (2004)
Three New Species of Brevibacteria, Brevibacterium antiquum sp. nov., Brevibacterium aurantiacum sp. nov., and Brevibacterium permense sp. nov.Microbiology, 73
J. O’Connell, P. Fox (2001)
Significance and applications of phenolic compounds in the production and quality of milk and dairy products: a reviewInternational Dairy Journal, 11
G. Morgan (1933)
60. Discoloration in New Zealand Cheddar Cheese. Muddy, Pink and Bleached Defects. I. Bacteriological InvestigationsJournal of Dairy Research, 4
F. Eliskases-Lechner, W. Ginzinger (1995)
The bacterial flora of surface-ripened cheeses with special regard to coryneformsLait, 75
Anne-Claire Gabier, P. Gourdon, J. Reitz, J. Leveau, M. Bouix (2005)
Intracellular physiological events of yeast Rhodotorula glutinis during storage at +4 degrees C.International journal of food microbiology, 105 2
Marina Jurić, G. Bertelsen, G. Mortensen, M. Petersen (2003)
Light-induced colour and aroma changes in sliced, modified atmosphere packaged semi-hard cheesesInternational Dairy Journal, 13
F. Delgado-Vargas, O. Paredes-López (2002)
Natural Colorants for Food and Nutraceutical Uses
C. Hong, W. Wendorff, JR BRADLEY (1995)
Effects of Packaging and Lighting on Pink Discoloration and Lipid Oxidation of Annatto-Colored CheesesJournal of Dairy Science, 78
S. Govindarajan, H. Morris (1973)
PINK DISCOLORATION IN CHEDDAR CHEESEJournal of Food Science, 38
(1996)
Carotenoids, in natural food colorants, Natural colorants for food and nutraceutical
G. Moir (1933)
61. Discoloration in New Zealand Cheddar Cheese. Muddy, Bleached and Pink Defects. II. Biochemical InvestigationsJournal of Dairy Research, 4
M. Bley, Mark Johnson, N. Olson (1985)
Factors Affecting Nonenzymatic Browning of Process CheeseJournal of Dairy Science, 68
N. VALDÉS-STAUBER, S. Scherer, H. Seiler (1997)
Identification of yeasts and coryneform bacteria from the surface microflora of brick cheeses.International journal of food microbiology, 34 2
J. Matthews (1986)
Goat's MilkThe Journal of the Royal Society for the Promotion of Health, 106
M. Leclercq-Perlat, A. Oumer, F. Buono, J. Bergère, H. Spinnler, G. Corrieu (2000)
Behavior of Brevibacterium linens and Debaryomyces hansenii as ripening flora in controlled production of soft smear cheese from reconstituted milk: protein degradation.Journal of dairy science, 83 8
L. Dufossé, M. Echanove (2005)
The last step in the biosynthesis of aryl carotenoids in the cheese ripening bacteria Brevibacterium linens ATCC 9175 (Brevibacterium aurantiacum sp. nov.) involves a cytochrome P450-dependent monooxygenaseFood Research International, 38
E. Shumaker, W. Wendorff (1998)
Factors Affecting Pink Discoloration in Annatto‐colored Pasteurized Process CheeseJournal of Food Science, 63
G Britton, GA Hendry, JD Houghton (1996)
Carotenoids
C. Hong, W. Wendorff, R. Bradley (1995)
Factors Affecting Light‐Induced Pink Discoloration of Annatto‐Colored CheeseJournal of Food Science, 60
J. Sheehan, M. Fenelon, M. Wilkinson, P. McSweeney (2007)
Effect of cook temperature on starter and non-starter lactic acid bacteria viability, cheese composition and ripening indices of a semi-hard cheese manufactured using thermophilic culturesInternational Dairy Journal, 17
S. Nájar, F. Bobbio, P. Bobbio (1988)
Effects of light, air, anti-oxidants and pro-oxidants on annatto extracts (Bixa orellana)Food Chemistry, 29
Alexandros Trobetas, A. Badeka, M. Kontominas (2008)
Light-induced changes in grated Graviera hard cheese packaged under modified atmospheresInternational Dairy Journal, 18
C. Barnicoat (1937)
151. The reactions and properties of annatto as a cheese colour, with particular reference to the chemistry of cheese discolorationJournal of Dairy Research, 8
(2009)
Pigments, Microbial. In: Schaechter M (ed) Encyclopedia of microbiology, 3rd edn
(1996)
Carotenoids, Natural food colorants
G. Mortensen, G. Bertelsen, B. Mortensen, H. Stapelfeldt (2004)
Light-induced changes in packaged cheeses—a reviewInternational Dairy Journal, 14
E. Shannon, N. Olson, J. Elbe (1969)
Effect of Lactic Starter Culture on Pink Discoloration and Oxidation-Reduction Potential in Italian Cheese,Journal of Dairy Science, 52
(1997)
Surface-ripened cheeses
Keeping cheese out of the pink
P. McSweeney (2007)
Cheese Problems Solved
E. Shannon, N. Olson, R. Deibel (1977)
Oxidative Metabolism of Lactic Acid Bacteria Associated with Pink Discoloration in Italian CheeseJournal of Dairy Science, 60
(2000)
Occurring of pink discolouration in Grana cheese made with one - strain starter culture / Comparsa di colorazione rossa in formaggio Grana prodotto con starter monocoltura
H. Park, G. Reinbold, E. Hammond (1967)
Role of propionibacteria in split defect of Swiss cheese.Journal of dairy science, 50 6
L. Piantanida, L. Vallone, C. Cantoni (1996)
Colorazioni superficiali del formaggio TaleggioIndustrie Alimentari, 35
W. Kohl, H. Achenbach, H. Reichenbach (1983)
The pigments of Brevibacterium linens: Aromatic carotenoidsPhytochemistry, 22
(1937)
Ernahrun/Nutrition 10:227–232 Barnicoat CR (1937) The reactions and properties of annatto as a cheese
M. Scotter, Laurence Castle, C. Honeybone, Carl Nelson (2002)
Method development and analysis of retail foods for annatto food colouring materialFood Additives & Contaminants, 19
F. Martley, V. Michel (2001)
Pinkish colouration in Cheddar cheese – description and factors contributing to its formationJournal of Dairy Research, 68
J. Sheehan, J. Oliveira, A. Kelly, P. Sweeney (2007)
Effect of cook temperature on primary proteolysis and predicted residual chymosin activity of a semi-hard cheese manufactured using thermophilic culturesInternational Dairy Journal, 17
E. Shannon, N. Olson (1969)
Rapid Screening Test to Predict the Tendency of Lactic Starter Cultures to Produce Pink Discoloration in Italian CheeseJournal of Dairy Science, 52
M. Ferchichi, D. Hemme, C. Bouillanne (1986)
Influence of Oxygen and pH on Methanethiol Production from l-Methionine by Brevibacterium linens CNRZ 918Applied and Environmental Microbiology, 51
(2008)
Pink discolouration in Romano style cheese—role of < alpha > dicarbonyls and ammonia
G. Giuliano, C. Rosati, P. Bramley (2003)
To dye or not to dye: biochemistry of annatto unveiled.Trends in biotechnology, 21 12
(1986)
Fermentierte milchprodukte und einflüsse von hygienekeimen-2 Teil: Qualitätsfchler und verderben auf grund mikrobieller ursachen
C. Andersen, J. Wold, G. Mortensen (2006)
Light-induced changes in semi-hard cheese determined by fluorescence spectroscopy and chemometricsInternational Dairy Journal, 16
T. Lo, M. Westwood, A. McLellan, T. Selwood, Paul Thornalley (1994)
Binding and modification of proteins by methylglyoxal under physiological conditions. A kinetic and mechanistic study with N alpha-acetylarginine, N alpha-acetylcysteine, and N alpha-acetyllysine, and bovine serum albumin.The Journal of biological chemistry, 269 51
E. Kang, R. Campbell, E. Bastian, M. Drake (2010)
Invited review: Annatto usage and bleaching in dairy foods.Journal of dairy science, 93 9
P. Galaup, C. Flamin, E. Carlet, L. Dufossé (2005)
HPLC analysis of the pigments produced by the microflora isolated from the ‘Protected Designation of Origin’ French red-smear soft cheeses Munster, Epoisses, Reblochon and LivarotFood Research International, 38
Shyi-Feu Chang, J. Ayres, W. Sandine (1985)
Analysis of cheese for histamine, tyramine, tryptamine, histidine, tyrosine, and tryptophane.Journal of dairy science, 68 11
Development of a pink color defect is an intermittent but persistent defect in a wide range of ripened cheese varieties (Swiss, Cheddar, Grana, and Italian types) which may or may not contain an added colorant, e.g., annatto. Pink discoloration results in downgrading or rejection of a product with consequential economic loss to producers. Pink discolorations can manifest in a number of ways, e.g., patches at the surface or within the cheese block, or as a uniform pink border occurring below the surface of cheese blocks. Little consensus exists as to what the discolorations and their underlying causes are. This review seeks to provide an overview and interpretation of the underlying factors associated with the defect for both research and commercial audiences. In cheeses without added colorant, pink discoloration has been associated with: certain strains of thermophilic lactobacilli and propionic acid bacteria, Maillard reactions, and microbial pigments (e.g., carotenoids and phenolic compounds), which may be responsible for development of pink-brown or dark brown discoloration. In cheeses with added colorant (usually annatto), the development of pink discoloration has been associated with: alteration of annatto colorant due to factors such as varying pH levels within the cheese matrix (particularly < pH 5.4), oxidation of bixin in storage under high intensity fluorescent lights in display cabinets, presence of oxygen, variations in redox potential, interactions between nitrates and annatto present in plastic surface coating and also due to interactions between colorants, and the use of high heat treatment during processed cheese manufacture.
Dairy Science & Technology – Springer Journals
Published: Aug 10, 2012
Read and print from thousands of top scholarly journals.
Already have an account? Log in
Bookmark this article. You can see your Bookmarks on your DeepDyve Library.
To save an article, log in first, or sign up for a DeepDyve account if you don’t already have one.
Copy and paste the desired citation format or use the link below to download a file formatted for EndNote
Access the full text.
Sign up today, get DeepDyve free for 14 days.
All DeepDyve websites use cookies to improve your online experience. They were placed on your computer when you launched this website. You can change your cookie settings through your browser.