Pinkish colouration in Cheddar cheese - Description and factors contributing to its formation

Journal of Dairy Research

Volumn 68, Issue 2, 2001, Pages 327-332

  Martley, F G ^a   Michel, V ^a  

^a NEW ZEALAND DAIRY RESEARCH INSTITUTE   (New Zealand)

Author keywords

Cheddar cheese; Galactose; Pink colouration

Indexed keywords

AGE; ANNATTO; CHEDDAR CHEESE; COLOR; FLAVOR; FOOD ANALYSIS; FOOD QUALITY; NEW ZEALAND; PRODUCTION;

CHEESE; COLOR; FOOD HANDLING; OXYGEN; STREPTOCOCCUS; TASTE; TIME FACTORS;

EID: 0034914180     PISSN: 00220299     EISSN: None     Source Type: Journal    
DOI: 10.1017/S0022029901004836     Document Type: Article

References (25)

1. Pink colouration in Grana cheese
2. A proposed method for the determination of color of dry products of milk
3. Isolation and characterization of pigments from protein-carbonyl browning systems. Models for two insulin-glucose pigments
4. Application of size-exclusion HPLC in 36% acetonitrile to cheese maturation studies. A possible maturity index
5. Electrophoresis of cheese
6. The influence of phage-assisted lysis of Lactococcus lactis subsp. lactis ML8 on Cheddar cheese ripening
7. Discolouration of cottage cheese caused by Rahnella aquatilis in the presence of glucono-δ-lactone
8. Rusty spot in Cheddar and other cheeses. II. Factors controlling the pigmentation of the causative organism
9. Pink discoloration in Cheddar cheese
10. Studies on melanoidin-type colorants generated from the Maillard reaction of protein-bound lysine and furan-2-carboxaldehyde. Chemical characterization of a red coloured domain
11. Growth of heat-resistant streptococci in cheese milk pasteurisers. I. Some observations in cheese factories
12. Growth of heat-resistant streptococci in cheese milk pasteurisers. III. The specific flora and its effect on cheese quality
13. Cheese: Determination of nitrate and nitrite contents - Method by cadmium reduction and photometry
14. Reviews of the progress of dairy science: Cheese starters
15. Brownish spots in Emmenthal cheese: Do they always originate from propionibacteria?
16. Interactions between non-starter microorganisms during cheese manufacture and ripening
17. Streptococcus thermophilus in Cheddar cheese: Production and fate of galactose
18. Factors leading to pink discolouration of the surface of Gouda cheese
19. Chemical structure of colored Maillard reaction products
20. Pink discoloration in Italian varieties of cheese
21. Regulation of lactose fermentation in group N streptococci
22. Selection of galactose-fermenting Streptococcus thermophilus in lactose-limited chemostat cultures
23. Metabolism of Streptococcus thermophilus. 1. Utilization of lactose, glucose and galactose
24. Formation of the brownish-pink colour in Emmental cheese