Selective Cheese Curd Coloring Composition
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Solution Overview
Problem
The existing methods for coloring cheese, such as cheddar, using annatto result in colored whey by-products, leading to inefficiencies and additional processing costs in dairy whey processing plants, as well as altering the protein composition of whey, which is undesirable for cheese production, especially in the vegetarian market.
Innovation Solution
A composition comprising an oil phase with paprika and carotenoids, combined with an aqueous phase of caseinate, selectively colors the cheese curd without coloring the whey, using naturally occurring sources to match the color of annatto, thereby avoiding bleaching processes and maintaining whey product quality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Illumination intensity
If annatto is used to color cheese curd, then the cheese achieves the desired orange-yellow color, but the whey by-product becomes colored, requiring expensive bleaching or separation processes
Solution Approach 1:
The annatto coloring system is segmented into two phases: an oil phase containing annatto and a fat phase, and an aqueous phase containing caseinate. This segmentation allows the color to be selectively transferred to the cheese curd while keeping the whey uncolored, eliminating the need for expensive bleaching or separation processes.
Solution Approach 2:
The patent changes the physical and chemical parameters of the coloring system by using an emulsion formulation with specific oil-to-aqueous phase ratios, caseinate concentrations, and annatto loadings. These parameter changes enable selective color transfer to curd while maintaining whey clarity.
2Illumination intensity
If hydrogen peroxide or benzyl peroxide is used to bleach colored whey, then the whey color is removed, but the protein composition of whey is altered, reducing its value for food and feed applications
Solution Approach 1:
The invention extracts the coloring function from the whey stream by using an oil-phase annatto formulation that selectively transfers color to the cheese curd. This extraction approach prevents color contamination of the whey in the first place, eliminating the need for bleaching and preserving whey protein composition integrity.
3Illumination intensity
If separation technology is used to remove color from whey by-product stream, then colored fraction is separated, but additional processing steps are added and the process is not 100% efficient
Solution Approach 1:
The invention performs preliminary action by formulating the annatto coloring system in advance with fat and caseinate to enable selective color transfer to curd during normal cheese-making operations. This preliminary formulation prevents color contamination of whey before it occurs, eliminating the need for downstream separation or bleaching steps.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This solution effectively colors cheese curds while keeping the whey uncolored, reducing processing costs and maintaining the quality of whey products, aligning with consumer demands for natural and uncolored dairy products, and enhancing the efficiency of cheese production.
Implementation Method 1
The emulsion of paprika and carotenoids in oil phase selectively colors the cheese curd while leaving the whey uncolored
Implementation Method 2
an aqueous phase of caseinate
Data Source
AI summary
A composition for colouring cheese curd comprising a combination of an oil phase comprising an effective amount of paprika, an effective amount of a carotenoid, and a fat, and an aqueous phase comprising a caseinate. The composition selectively colours the cheese curd while leaving the whey fraction uncoloured.