CONTROLLING PINK DISCOLOURATION OF CHEESE

CONTROLLING PINK DISCOLOURATION OF CHEESE

Introduction

High intensity fluorescent lighting used in retail dairy cases can seriously affect the quality of dairy products - for example, oxidised flavours developing in fluid milk products has been extensively documented.   
Annatto-coloured cheeses such as Cheddar and Colby are also susceptible to pink discolouration when stored under high intensity fluorescent lights in retail display cases.
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**  Refer to the article attached for more information on how to prevent pink discolouration in cheeses by, for example, avoiding using old colourants, select appropriate packaging with a low oxygen transmission rate, as well as using light-blocking film, which will provide good protection against potential pink discolouration.







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