Composition for Colouring Cheese Curd

Abstract

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.

Claims

1. A method of selectively coloring cheese curd comprising the steps of: (i) adding to milk a starter culture, a rennet, and a coloring composition 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, thereby forming a mixture, wherein the coloring composition selectively colors only a curd fraction of milk, and does not color a whey fraction of milk; (ii) incubating the mixture so as to generate a colored curd fraction and an uncolored whey fraction; and (iii) separating the colored curd fraction from the uncolored whey fraction.

2. The method of claim 1, wherein the coloring composition is free of gelatin.

3. The method of claim 1, wherein the coloring composition comprises: about 0.1 to about 15 percent weight per weight paprika; about 0.1 to about 15 percent weight per weight carotenoid; greater than 0 percent and up to about 20 percent weight per weight fat; and about 1 to about 20 percent weight per weight caseinate.

4. The method of claim 1, wherein the composition comprises: about 0.5 to about 5 percent weight per weight paprika; about 0.5 to about 5 percent weight per weight carotenoid; about 2 to about 8 percent weight per weight fat; and about 2 to about 10 percent weight per weight caseinate.

5. The method of claim 1, wherein the paprika is paprika oleoresin.

6. The method of claim 1, wherein the caseinate is sodium caseinate or acid casein.

7. The method of claim 1, wherein the fat is selected from the group consisting of butter fat, lard, or an oil such as sunflower seed oil, corn oil, soybean oil, olive oil, coconut oil, palm oil, groundnut oil, cottonseed oil, rapeseed oil, medium chain triglycerides, and combinations thereof.

8. The method of claim 7, wherein the fat is sunflower seed oil.

9. The method of claim 1, wherein the coloring composition further comprises an emulsion stabilizer.

10. The method of claim 9, wherein the emulsion stabilizer is selected from the group consisting of maltodextrin, sucrose, glucose, fructose, lactose, maltose, invert sugar, and combinations thereof.

11. The method of claim 1, wherein the coloring composition further comprises an antioxidant.

12. The method of claim 11, wherein the antioxidant is selected from the group consisting of ascorbyl palmitate, lecithin, alpha-tocopherol, mixed tocopherols, tocotrienols, butylated hydroxytoluene, butylated hydroxyanisole, tert-butylhydroquinone, propyl gallate, and combinations thereof.

13. The method of claim 12, wherein the antioxidant is dl-alpha-tocopherol.

14. The method of claim 1, wherein the coloring composition further comprises a polyol compound.

15. The method of claim 14, wherein the polyol compound is selected from the group consisting of a sorbitol, propylene glycol, maltitol, glycerine, and combinations thereof.

16. The method of claim 15, wherein the polyol compound is glycerine.

17. The method of claim 16, wherein the glycerine is present in an amount of about 20 percent weight per weight to about 90 percent weight per weight.

18. Cheese having colored curds and uncolored whey and produced by the method of claim 1.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0052] Embodiments of the invention will be described, by way of example only, with reference to the accompanying drawings in which:

[0053] FIG. 1; is a flow diagram demonstrating the process of preparing coloured cheese using the industry standard water-soluble annatto colourant;

[0054] FIG. 2 is a flow diagram outlining the process for producing the paprika and carotenoids colour preparation;

[0055] FIG. 3, is a comparison of the colouring of milk using the industry standard water-soluble annatto (1.1% Norbixin, sourced from, for example, Cybercolors Ltd (Cork, Ireland) under product code WSC11), paprika, a combination of paprika and natural carotene, and a combination of paprika and oil-soluble annatto (sourced from Biocon del Peru (Peru) under the product code Biocon Annatto OS9).

DETAILED DESCRIPTION OF THE DRAWINGS

[0056] The standard means of the process for the manufacture of cheese (1), and referring to FIG. 1, is the addition of a starter culture (2) and rennet (3) to pasteurised whole milk (4) together with a colourant (5), and incubated at about 30 C. for about 2 hours prior to pitching. The step of pitching separates the milk into two fractions, namely curds (6) and whey (7). The curds (6) are used to produce cheese, while the whey fraction (7) is used to produce other products, as mentioned above.

[0057] The colourant (5) used generally in the industry to colour many variants of cheese is annatto. The composition of the present invention can be used in place of the colourant (5) annatto to provide a coloured cheese.

[0058] The composition of the present invention is prepared by mixing paprika oleoresin and carotenoids in an oil-in-water emulsion by combining oil soluble ingredients (paprika oleoresin, carotenoids, and oil) with an emulsifier, in the embodiment an aqueous caseinate solution.

[0059] The ratio of paprika oleoresin to carotenoids is controlled such that the preparation will give an acceptable colour match to the colour imparted by annatto to cheddar and other natural cheeses. The paprika oleoresin and carotenoids are preferably extracted from natural sources, such as Capsicum annuum L. and algae (Dunaliella salina), respectively.

[0060] The effective amount of paprika oleoresin for use in the composition, based on a 100,000 CU stock thereof, is about 0.1 percent to about 15 percent weight per weight, preferably about 0.5 percent to about 5 percent weight per weight, more preferably about 1 percent to about 2.5 percent weight per weight, and even more preferably about 1.5 percent to about 2.0 percent weight per weight.

[0061] The effective amount of carotenoid, based on a 20% carotenoid standard colour strength, is about 0.1 percent to about 15 percent weight per weight, preferably about 0.5 percent to about 5 percent weight per weight, more preferably about 1.0 percent weight per weight to about 2.5 percent weight per weight, and even more preferably about 1.2 percent to about 1.8 percent weight per weight.

[0062] Although many fats may be used in the composition of the present invention, as outlined above, the preferred fat in the composition of the present invention is sunflower oil.

[0063] Preferred caseinates used in the composition of the present invention include sodium caseinate and acid caseinate. The caseinate forms an aqueous phase when heated to a certain temperature. When the paprika oleoresin and carotenoids are added, an emulsion is formed following homogenisation resulting in the colouring composition of the present invention. The emulsion is an oil-in-water emulsion, effectively encapsulating the paprika oleoresin and carotenoids within droplets. The paprika oleoresin and carotenoids are then selectively taken up by the curd fraction. There is no colour imparted to the whey or any remaining liquid fraction. The preferred range of caseinate used in the composition of the present invention is about 1 percent to about 20 percent weight per weight, preferably about 2 percent weight per weight to about 10 percent weight per weight, more preferably about 4 percent to about 8 percent weight per weight, and even more preferably about 5 percent to about 7 percent weight per weight.

[0064] In a preferred embodiment, an antioxidant may be used. For example antioxidant may be added to the composition of the present invention to protect the oil soluble components from oxidative deterioration. A wide selection of antioxidants may be used in the composition of the present invention, as outlined above. A preferred antioxidant is dl-alpha-tocopherol. The range of antioxidant used is between about 0.1 percent weight per weight to about 5 percent weight per weight, and preferably between about 0.2 percent weight per weight to about 2.0 percent weight per weight. And more preferably between about 0.3 percent weight per weight to about 1.0 percent weight per weight.

[0065] In a preferred embodiment, an emulsion stabiliser may be used.

[0066] An emulsion stabiliser may be added to the composition of the present invention in order to stabilise the emulsion. Preferred emulsion stabilisers used in the present invention include maltodextrin and sugar, although any of the emulsion stabilisers mentioned above may also be used. A preferred range of maltodextrin for use in the composition of the present invention is about 0.2 percent weight per weight to about 20 percent weight per weight, and more preferably about 1 percent weight per weight to about 10 percent weight per weight. A preferred range of sugar for use in the composition of the present invention is about 0.2 percent weight per weight to about 20 percent weight per weight, and more preferably about 1 percent weight per weight to about 10 percent weight per weight.

[0067] In a preferred embodiment a polyol may be used. A polyol may be added to composition of the present invention in place of synthetic chemical preservatives to protect the emulsion from microbiological proliferation, through the action of binding water and thus decreasing the water activity (aw) of the emulsion to between about 0.55 to about 0.95. Preferred polyols used in the present invention include glycerine, although any one or more of the polyols mentioned above may also be used. A preferred range of glycerine is about 20 percent weight per weight to about 90 percent weight per weight, preferably about 30 percent weight per weight to about 60 percent weight per weight, more preferably about 40 percent weight per weight to about 50 percent weight per weight, and even more preferably about 45 percent weight per weight to about 49 percent weight per weight.

[0068] A preferred embodiment of the method for preparing the composition of the present invention will now be described. Briefly, the composition is prepared by mixing together an aqueous phase and an oil phase prior to the addition of the composition to pasteurised milk.

[0069] In one embodiment, an aqueous phase is prepared by mixing an aqueous solution of sodium caseinate and emulsion stabilisers. The aqueous phase is continuously agitated and heated at a temperature of between about 25 C. and about 80 C., preferably between about 30 C. and about 70 C., more preferably between about 40 C. and about 60 C., and even more preferably between about 45 C. and about 55 C. in a processing tank by means commonly used in the colour manufacturing industry.

[0070] An oil phase is prepared comprising oil, carotenoids, paprika oleoresin, and dl-alpha-tocopherol in a further processing tank by continuous agitation. The oil phase is heated at a temperature of between about 90 C. to about 150 C., preferably between about 100 C. and about 140 C., more preferably between about 105 C. and about 135 C., and even more preferably between about 110 C. and about 130 C. to ensure complete dissolution, for example, of the carotenoids.

[0071] The oil phase is added to the aqueous phase and initially subjected to high shear homogenisation to form a crude/unstable emulsion and afterwards to high-pressure homogenisation to form a stable oil-in-water emulsion. The high-pressure homogenisation process involves two passes of the emulsion in a suitable apparatus to pressures of between about 3510.sup.6 Pascal to about 4510.sup.6 Pascal and about 510.sup.6 Pascal to about 1510.sup.6 Pascal. Preferably, the homogenisation process involves two passes of about 4010.sup.6 Pa110.sup.6 Pa and about 1010.sup.6 Pa1 10.sup.6 Pa.

Process/Experimental

[0072] In the trials at laboratory scale outlined below in Examples 1 to 3, the homogeniser used was a hand-held laboratory/kitchen high shear mixer. The particular model used is a Moulinex mixer. In the scale-up trials outlined in Example 4 below, the high shear homogenisation and the high-pressure homogenisation was carried out in a two-stage homogenizer. The particular model used is manufactured by Gaulin.

[0073] The homogenised emulsion is transferred into heat-treatment/blending tank where a quantity of glycerine is added thereto. Once blended, a sample of the emulsion is analysed for colour strength using a standardised colour strength test. If necessary, a further quantity of glycerine is added as diluent to achieve the desired colour strength.

[0074] The standardised colour strength test is carried out by firstly dissolving the sample to be tested in water and then in acetone. For example, in this instance, the samples tested are carotene and paprika. An Optical Density (O.D.) measurement is read at approximately 447 nm (peak maximum) and the percent carotene is calculated. The paprika content is calculated in acetone, the O.D. is read at 462 nm (.sub.max) and other wavelengths, as required; and colour strength and percent paprika are calculated. International Colour Units (C.U.)/g are calculated once colour strength has been determined. The formula for calculating the International Colour Units is:

[00001]$\frac{O.D..Math.\mathrm{at}.Math..Math.{}_{\mathrm{ma}.Math..Math.x}.Math..Math.\mathrm{at}.Math..Math.\mathrm{approx}..Math.454-462.Math..Math.\mathrm{nm}\mathrm{dilution}10.Math.\text{,}.Math.000}{1500\mathrm{weight}.Math..Math.\left(g\right)}$

[0075] The American Spice Trade Association has developed a procedure for measuring extractable colour in dehydrated sources, such as capsicums and oleoresins. The procedure is used by the industry in the United States and elsewhere. The colour strength is measured as described above and ASTA units are calculated for the sample extract using the formula:

[00002]$\mathrm{ASTA}.Math..Math.\mathrm{colour}=\frac{\mathrm{Absorbance}.Math..Math.\mathrm{of}.Math..Math.\mathrm{the}.Math..Math.\mathrm{sample}16.4I_f}{\mathrm{Sample}.Math..Math.\mathrm{weight}.Math..Math.\mathrm{in}.Math..Math.\mathrm{grams}}$

I.sub.f is an instrument correction factor calculated by dividing the absorbance reported by the National Institute of Standards and Technology in the USA by the absorbance recorded by the instrument being used of the standard glass filter measured at 465 nm. An ASTA value of 2,460 units is equivalent to 100,000 CU.

[0076] Once the desired colour strength is achieved, (the present inventors use colour as measured in International Colour Units,) the emulsion is pasteurised by heating to a temperature of between about 50 C. and about 90 C., more preferably between about 60 C. and about 85 C., or even more preferably between about 78 C. and about 82 C., followed by a cooling step where the product is allowed to stand at room temperature.

[0077] The emulsion is passed through an 830 m in-line stainless steel sieve into food grade poly-drums, ready for transport to a customer.

[0078] The following are a number of examples describing the preparation and use of the composition of the present invention in the manufacture of coloured cheese. All amounts are in grams (g) unless stated otherwise.

Example 1

[0079] The process for preparing the composition in Example 1 is as follows; for trial D50214 (see Table 2) the paprika oleoresin (the oil phase) was heated to 80 C., and added slowly to the aqueous phase (see Table 1 below for formulation) under high shear (using a hand-held Moulinex blender). Following on from this, the oil phase and aqueous phase mixture was homogenised for about 3-5 minutes using a hand-held blender (Moulinex). The same process was applied to trial D50216 (see Table 2) except that the annatto (oil phase) was heated to about 60 C. prior to addition. Both compositions emulsified/incorporated well giving a good basic emulsion.

TABLE-US-00001 TABLE 1 Preparation of the Aqueous Phase Ingredient Weight Deionised Water circa. 33% Sodium caseinate (EM7)* 6% Avebe MD20** 3% Sugar 3% Glycerine circa. 55% Weights in % (w/w); *sourced from DMV International, Veghel, The Netherlands under product code EM7; **Maltodextrin (sourced from Avebe UK Ltd. ).

TABLE-US-00002 TABLE 2 To create a composition which specifically binds with the curd fraction when milk is acidified, and secondly, to assess the stability in high glycerine conditions. Ingredient Trial D50214 Trial D50216 Aqueous phase 450 350 Paprika Oleoresin (100,000 CU) 30 Annatto Suspension B8-SF* 25 *oil-soluble annatto (sourced from Agro-Industrial Ltda (Brazil))

[0080] The respective compositions of Table 2 were separately added to whole pasteurised milk, following which the pH of the milk plus colourant was decreased slowly by the addition of 20% citric acid in water to about pH 4.6. The control and test samples were then filtered through Whatman No. 1 filter paper to separate the curd and whey fractions.

[0081] A positive coloured control was formed by colouring curds/whey with an annatto (norbixin) composition, which was 1.1% Norbixin (sourced from Cybercolors Ltd., Cork under product code WS11C) (that is the same cheese was formed with this colourant). An uncoloured curds/whey was used as a negative control (that is the same cheese was formed without colourant).

Results

[0082]

TABLE-US-00003 TABLE 3 Results of first trial using paprika emulsion D50214 (dose rate 1.1 g + 154 g milk) and annatto emulsion D50216 (dose rate 1.1 g + 154 g milk) separately Test Whey Curds Negative control Pale-green yellow/translucent Uncoloured Positive control Pale orange/yellow translucent Coloured Paprika emulsion (D50214) Uncoloured* Coloured** Annatto Suspension B8-SF Uncoloured* Coloured*** *equivalent to uncoloured milk; **red/orange, bright; ***dull pink.
Annatto suspension B8-SF is an oil soluble annatto colourant (sourced from Agro-Industrial Ltda (Brazil)), which was added to the oil phase and emulsified onto the caseinate. In this way, the oil-soluble annatto did not colour the whey, but this type of annatto did not give the same colour as industry standard annatto. i.e. 1.1% Norbixin (water-soluble annatto). The composition of the present invention (utilising an emulsion approach) resulted in a coloured curd and uncoloured whey fraction.

Example 2

[0083] The process for preparing the composition in Example 2 is as follows; for D80990 (see Table 5 for composition) the paprika oleoresin and tocopherol (oil phase) were heated to 85 C., and added slowly to the aqueous phase (prepared as per Table 4) under high shear (a hand-held Moulinex blender). Following on from this, the oil phase and aqueous phase mixture was homogenised for about 3-5 minutes using a hand blender (Moulinex). The same applies to D80991 (see Table 5 for composition) except that the carotene and tocopherol (the oil phase) was heated to 148 C. Initially the compositions were very viscous, but fluid. After overnight storage, the viscosity increased.

TABLE-US-00004 TABLE 4 Preparation of the aqueous phase Ingredient Weight Deionised Water 735 Sodium caseinate (EM7)* 165 Avebe MD20** 30 Sugar 45 Glycerine 55% (w/w) *sourced from DMV International, Veghel, The Netherlands under product code EM7; **Maltodextrin (sourced from Avebe UK Ltd. )
The caseinate level was about 15 percent weight per weight.

TABLE-US-00005 TABLE 5 Renewed Experiments for producing uncoloured whey within coloured cheese production. Ingredient Trial D80990 Trial D80991 Aqueous Phase 450 445 Deionised Water 50 45 Paprika Oleoresin 50 (100,000 CU)* Natural Beta 10.7 Carotene OS30** Natural Beta 15.2 Carotene OS10*** Tocopherol 2.5 2.5 *CU: a colour unit defined by the standardisation colour strength test; **30% beta-carotene oil suspension (commercially available from Cognis); ***10% beta-carotene oil suspension (commercially available from Cognis)..sub.- Note: no sunflower oil (or any other oil) has been directly added in these two trials.

[0084] The respective compositions of Table 5 were separately added to whole pasteurised milk, following which the pH of the milk was decreased slowly by the addition of 10% citric acid in water to about pH 4.7.

[0085] A positive control for colour comparison purposes was formed by colouring curds/whey with an annatto (norbixin) composition, which was 1.1% Norbixin (sourced from Cybercolors Ltd. (Cork, Ireland) under product code WS11C) (that is, the same cheese was formed with this colourant). An uncoloured curds/whey was used as a negative control (that is, the same cheese was formed without colourant) for colour comparison purposes.

[0086] The control and test compositions were then filtered through Whatman No. 1 filter paper to separate the curd and whey fractions.

Results

[0087]

TABLE-US-00006 TABLE 6 Results of initial trial using paprika oleoresin (dose rate 0.2%) and carotene (dose rate 0.2%) separately Test Whey Curds Negative control Uncoloured Uncoloured Positive control Coloured Coloured Paprika oleoresin Uncoloured* Coloured** (D80990) Carotene (D80991) Uncoloured* Coloured*** *equivalent to uncoloured milk; **pink-orange (not acceptable for cheese); ***yellow-orange.

[0088] The results confirm the use of paprika oleoresin and carotene to colour cheese curd can also provide an uncoloured whey fraction. However, the trial indicates that the caseinate level requires optimisation to achieve a more fluid product.

Example 3

[0089]

TABLE-US-00007 TABLE 7 Experiment to show that the caseinate emulsified paprika colour shade could be improved-i.e. decrease the pinkness of the curd and increase the yellow/orange aspect. Ingredient Trial D809106 Trial D809107 Deionised Water 36% 36% Sodium caseinate (EM7) 6% 6% Avebe MD20 3% 3% Sugar* 2% 2% Glycerine** 44% 44% Paprika Oleoresin 1.5% (100,000 CU) Sunflower oil 7.5% Biocon Annatto OS9*** 8% Tocopherol 0.5% 0.5% *dissolved with high shear; **added post-homogenisation at about 63 C. ; ***9% Annatto oil suspension (sourced from Biocon Del Peru, Peru)

[0090] The process for mixing the paprika oleoresin and annatto was performed as described above in Example 1 except the paprika was heated to about 83 C., while the Biocon annatto OS9 was heated to about 80 C. prior to addition to the aqueous phase. Both emulsions were good and the oil phase was well incorporated.

[0091] The respective compositions of Table 7 were separately added to whole pasteurised milk, following which the pH of the milk and milk plus colourant was decreased slowly by the addition of 10% citric acid in water to about pH 4.7. The compositions were NOT filtered as the trials were principally to assess improvement in paprika colour shade and also to assess the colour of the annatto emulsion in precipitated milk.

[0092] The colour of the compositions in precipitated milk were assessed using the CIE (International Commission on Illumination) colour space version, 1976 CIE (or CIELAB), used for defining human colour perception of an object. The CIELAB colour space is based on the concept that colours can be considered as combinations of red and yellow, red and blue, green and yellow, and green and blue. To determine the exact combination of colours of a product, coordinates of a three-dimensional colour space are assignedL*a*b* (CIELab).

[0093] The colour shade is determined using a Hunterlab Tristimulus Colorimeter. The test sample/product is placed in a quartz cell and the colour hue/shade is measured and expressed numerically as L*a*b*. The machine is standardized in the XYZ mode; the readings can then be switched over to a L*a*b* mode whose values convert all colours within the range of human perception into a common numerical code.

[0094] L* quantifies the degree of lightness to darkness of a colour and varies from 100 for perfect whiteness to 0 for black. a* gives a + (plus) value when in the red range and (minus) value when in the green range. b* provides a measure of yellowness when a plus value is given and gives a minus value for blueness. Thus this L*a*b* presentation of results give a numerical value to the visual appearance of the different cheese curds or whey samples produced. The closer the numerical values are to each other, the closer in colour shade each of the samples are. As an indication, colour value differences of less than 1.00, e.g. L* 78.0 compared to L* 79.0 would be very difficult to perceive with the human eye.

Results

[0095]

TABLE-US-00008 TABLE 8 Colour assessment of the various trials plus that of industry standard Annatto (1.1% Norbixin, for example, product code WS11C, sourced from Cybercolors Ltd. (Cork, Ireland)), and a combination of paprika oleoresin (sample D809106) and annatto (sample D809107) Trial Colour (Visual) L* A* B* D809106 (paprika) Bright orange 79.4 18.8 41.9 D809107 (annatto) Yellow 80.2 12.7 63.1 D80990 (paprika) Orange-pink 75.1 23.9 30.7 D80991 (carotene) Yellow-orange 76.6 19.2 51.1 Annatto** Strong yellow 78.5 16.7 55.1 Paprika (D809106) + Paler, duller than 78.5 16.8 58.3 Annatto (D809107) Annatto** **the industry standard water-soluble annatto (1.1% Norbixin, for example, sourced from Cybercolors Ltd. (Cork, Ireland) under the product code name WS11C)

[0096] As can be seen from Table 8 above, the pink colour originally experienced in trial D80990 (see Table 6) has been successfully overcome in trial D809106. The paprika is more orange in shade compared with the annatto (D809107 and Industry Standard annatto WS11C), while the combination of paprika/annatto is closer in shade to the industry standard annatto used in this Example sourced from Cybercolors Ltd (Cork, Ireland) under product code WS11C.

Example 4

[0097]

TABLE-US-00009 TABLE 9 Carrying on from Example 3, the experiments were scaled-up to include high-pressure homogenisation. The purpose of this trial was to get the prototype products closer to eventual production scale quality, so that optimisation trials in milk/cheese would be more pertinent. All of the emulsions below were prepared as described above in Examples 1, 2, and 3. Trial Trial Trial Ingredient D809112 D809113 D809114 Deionised Water 36% 36% 36% Sodium caseinate (Gaelac)* 6% 6% 6% Avebe MD20 3% 3% 3% Sugar** 2% 2% 2% Glycerine*** 44.9% 44.7% 45.3% Paprika Oleoresin 1.7% 0 0 (100,000 CU) Deodorised Natural Carotene OS20A**** 5.4% Biocon Annatto 059 9.5% 0 Sunflower oil 7.8% D, L alpha-Tocopherol 0.5% 0.5% 0.5% Medium Chain Triglyceride Oil{circumflex over ()} 1.0% Aqueous Phase Temp. C. 50 50 50 Oil Phase Temp. C. 85 77 150 Pasteurisation C. 80/1 min 80/1 min 80/1 min High Pressure Homogenisation 7 x 10.sup.6 Pa 7 x 10.sup.6 Pa 7 x 10.sup.6 Pa (Two Pass Gaulin Homogeniser) and and and 40 x 10.sup.6 Pa 40 x 10.sup.6 Pa 40 x 10.sup.6 Pa Colour Strength 2.70 1.36 23.30 (E1 % peak max .Math. a) *Dairygold Food Ingredients (Ireland); **dissolved with high shear; ***added post-homogenisation at about 63 C. ; ****20% carotene oil suspension; {circumflex over ()}: sourced from coconut oil and/or palm oil.

[0098] All of the emulsions prepared above in Table 9 had a consistency that flowed very well and were very suitable for high-pressure homogenisation. Addition of glycerine did not have any great effect on viscosity of the emulsions. As such, the above trial samples were dosed into milk. A solution of 2N hydrochloric acid was slowly added to the milk to precipitate the curd fraction. There was no separation observed and all of the trial samples listed below in Table 10 were read directly on a Hunterlab D 25 Tristimulus colorimeter. The results are given below in Table 10.

TABLE-US-00010 TABLE 10 Trial Dose rate PPM colour L* a* b* Trial D809112 Paprika (0.13% paprika 0.50% 6.5 ppm 84.8 11.8 31.6 carotenoids) Trial D809113 Annatto (0.052% bixin 1.45% + 7.4 + 7.1 83.8 11.4 44.7 oil soluble) + Trial D809112 Paprika 0.55% (Total (0.13% paprika carotenoids)* 14.5 ppm) Trial D809114 Carotene (0.90% 0.15% + 13.5 + 5.1 81.9 12.3 45.2 carotene) + Trial D809112 Paprika 0.39% (Total (0.13% paprika carotenoids )** 18.9 ppm) Annatto (WS11C (1.10% norbixin))*** 0.080% 8.8 ppm 84.8 9.94 43.3 *25% milk added to diluteindicative See (Total 83.6 10.6 39.7 only 17.3 ppm) **9% milk added to diluteindicative See (Total 83.8 10.6 41.8 only 11.6 ppm) ***industry standard water-soluble annatto (1.1% Norbixin; sourced from Cybercolors Ltd. (Cork, Ireland))

[0099] Overall, the combination of the paprika and natural carotene trial (Trial D809114 plus Trial D809112) at 18.9 ppm gave the best match to the shade produced by the industry standard water-soluble annatto in comparison to the shade produced by the combination of the oil-soluble annatto and paprika, as can be seen in FIG. 3. The colour of the annatto only coloured end product and that of the paprika/carotene combination composition were not discernible by eye. On the other hand, the colouring attained by the use of paprika alone and in combination with oil-soluble annatto was readily discernible, being darker and lighter in shade/hue, respectively, than the annatto coloured end product.

[0100] The outcome from this trial was that the improvement observed in the paprika colour shade in Example 3 was repeatable under production scale conditions, proving the potential for successful colouring of cheese.

Example 5

[0101] The trials were to check the repeatability of the paprika trials, and make what is considered to be the optimum blend of paprika and natural carotene that would give a colour shade match for annatto in cheese. The first set of trials detailed below in Table 11 was to check the optimal levels for the paprika and the natural carotenoids. The compositions were then dosed into milk as detailed below. 2N hydrochloric acid added slowly to the milk to precipitate the curd fraction. As the curd did not separate, all milk suspensions were read directly on the Hunterlab D 25 Tristimulus colorimeter. The results are given below in Table 11.

TABLE-US-00011 TABLE 11 Colour dose rate and colour shade results from the various trials to determine the optimum blend of paprika and natural carotene. Trial details Colour dose rate L* a* b* Annatto (1)** 8.77 ppm norbixin 83.4 11.2 48.2 Paprika (2) 3.9 ppm paprika* 82.9 11.1 51.6 N Carotene*** 13.3 ppm natural carotenoids Paprika (3) 2.6 ppm paprika 82.9 11.1 51.6 N Carotene 8.9 ppm natural carotenoids Paprika (4) 4.2 ppm paprika 84.5 8.6 46.7 N Carotene 11.5 ppm natural carotenoids Paprika (5) 4.2 ppm paprika 83.3 10.7 49.8 N Carotene 11.5 ppm natural carotenoids Paprika (6) 4.3 ppm paprika 83.4 10.8 48.5 N Carotene 9.7 ppm natural carotenoids *Paprika carotenoids are calculated according to EC Directive 95/45/EC; **Industry Standard water-soluble annatto (1.1% Norbixin; sourced from Cybercolors Ltd (Cork, Ireland), product code WS11C); ***natural carotene

[0102] Visually, all the combinations (trials 2 to 6) were very close to the shade of the industry standard annatto used in trial 1 above. However, trial 6 is the best match with a total pigment reading of 14 ppm carotenoids. The ratio of paprika carotenoids to natural carotenoids is 1:2.25. This combination will form the basis of the combined paprika/natural carotene colourant used in the application trial in the production of a coloured cheese. This trial is outlined below in Tables 12 and 13.

[0103] The process for mixing the oil phase involved heating the natural carotenoids oil phase to about 127 C., and heating the paprika to about 80 C. prior to addition to the aqueous phase. The high-pressure homogenisation applied to both trials was 4010.sup.6 and 710.sup.6 Pascal. Both trial emulsions were good and the oil phase was well incorporated. The emulsions were pasteurised at about 80 C. for 1 minute after addition of the glycerine.

TABLE-US-00012 TABLE 12 Trial D810132 Paprikanatural Trial D810133 Ingredient carotenoids emulsion Paprika Emulsion Deionised Water 35% 35.7% Sodium caseinate (Gaelac)* 5.93% 6% Avebe MD20 2.8% 3% Sugar** 1.9% 2% Glycerine*** 44% 45% Paprika Oleoresin 1.75% 1.70% (100,000 CU) Deodorised Natural Carotene OS30**** 0.92% 0 Sunflower oil 7.2% 7.8% D, L alpha-Tocopherol 0.5% 0.5% *Dairygold Food Ingredients (Ireland); **dissolved with high shear; ***added post homogenisation at about 63 C. ; ****20% carotene oil suspension.

[0104] The D810132 composition of Table 12 was added to whole pasteurised milk as detailed in Table 13 below, following which the pH of the milk plus colourant was decreased slowly by the addition of 2N Hydrochloric acid to about pH 4.7. The curds were separated on a 106 micron sieve.

TABLE-US-00013 TABLE 13 Dose Observations: Observations: Trial rate PPM colour curd whey Trial D810132 0.0525% 0.60 (pap) + Very similar visual Uncoloured Paprika-Natural 1.34 (car) shade to annatto. Carotenoids Blend (Total 1.94) Annatto (1.10% 0.012% 1.308 Pale orange Light norbixin)* coloured curd. colouration- *industry standard water-soluble annatto (sourced from Cybercolors Ltd. (Cork, Ireland) under product code WS11C)

[0105] The trial was successful; the combination of paprika and carotene into an emulsion was acceptable. The colour shade in the curd of Trial D810132 was very close to that of the industry standard annatto.

[0106] The L*, a* and b* were read for the 3 whey fractions resulting from this trial, which included a negative control which did not have any colourant added. The results are outlined below in Table 14.

TABLE-US-00014 TABLE 14 Trial Dose rate PPM colour L* a* b* Trial D810132 0.0525% 0.60 (pap) + 68 0.3 18 Paprika-Natural Carotenoids 1.34 (car) Emulsion Blend (Total 1.94) Annatto (1.10% norbixin) 0.012% 1.308 67 1.4 27 No added colour Not 0 68 0.4 18 applicable *industry standard water-soluble annatto (sourced from Cybercolors Ltd. (Cork, Ireland) under product code WS11C)

[0107] The L*, a* and b* results indicate that there is a very close similarity between the No added colour trial (the negative control) and the trial where the paprika-natural carotenoids emulsion blend was added (indicating that no colour has passed through into the whey). The trial where the 1.1% Norbixin Annatto (Cybercolors Ltd. (Cork, Ireland) Product code WS11C) was added has quite a substantial difference between the D810132 and No added colour trials. Overall, the L*, a*, b* values indicate that there is a yellow-orange colour present in the whey in the Annatto trial, as the a* value is 2 units higher (therefore more red) and the b* value is in the order of 9 units. This corroborates the visual assessment that the whey was uncoloured using the paprika-natural carotenoid blend.

CONCLUSION

[0108] The advantages of the composition of the present invention over those previously provided by the prior art is that a cost effective carotenoid colourant for cheese manufacturing has been provided herein which preferentially mixes with the curd fraction during the cheese making process. The colour achieved by the composition of the present invention matches that of the industry standard annatto colour. Importantly, the whey protein and whey cream fractions are not coloured by the composition of the present invention, thereby increasing the commercial value of the whey protein and whey cream fractions. Furthermore, as the whey protein and whey cream fractions are not coloured by the composition of the present invention, this allows for increased production of coloured cheese while not having the concurrent problem of increased quantities of coloured whey fractions. This also means an increase in the efficiency of whey processing plants where coloured whey would have been processed, due to the non-requirement to separate uncoloured whey from coloured whey fraction production. It also obviates the need for expensive additional processing steps to remove the coloured whey fractions and the undesirable bleaching process of coloured whey fractions before utilising the same production facilities for non-coloured materials.

[0109] The words comprises/comprising and the words having/including when used herein with reference to the present invention are used to specify the presence of stated features, integers, steps or components but do not preclude the presence or addition of one or more other features, integers, steps, components or groups thereof.

[0110] It is appreciated that certain features of the invention, which are, for clarity, described in the context of separate embodiments, may also be provided in combination in a single embodiment. Conversely, various features of the invention which are, for brevity, described in the context of a single embodiment, may also be provided separately or in any suitable sub-combination.