Researchers from Cornell University have developed a natural method of tinting cheddar cheese without also colouring the whey. The team added an annatto-infused microcapsule to milk, which sticks to the curds, then opens as the cheese ripens, releasing the natural colour. In their study, published in Nature Communications, they found that adding this substance made it easier for milk producers to produce high-quality cheese.
Researchers from Cornell University have developed a natural method of tinting cheddar cheese without also colouring the whey. The team added an annatto-infused microcapsule to milk, which sticks to the curds, then opens as the cheese ripens, releasing the natural colour. Meanwhile, the separated whey, which contains lactose, protein and minerals, remains untinted and can be used in other products, including infant formula and weight training drinks.