The Chemistry Of Cheese Color: How Pigments Affect Cheese Color

Key Takeaway:

• Cheese color is affected by various pigments, including carotenoids, anthocyanins, and tyrosine, which contribute to the cheese’s appearance and flavor.
• Carotenoids are a key pigment that affect cheese color, and are derived from sources such as grass-fed cow milk, resulting in a deeper yellow or orange color. The metabolism of carotenoid pigments in cheese also affects their coloration.
• Anthocyanin pigments, derived from sources such as red wine or berries, can also affect cheese color, creating a red or purple hue in certain varieties of cheese. The metabolism of anthocyanin pigments in cheese is complex and can be affected by various factors such as pH and temperature.
• Tyrosine pigments, while less commonly known, can also contribute to cheese color and flavor, and are derived from sources such as aged cheeses. The metabolism of tyrosine pigments can result in a brown or yellow color in cheese.

Are you curious about what causes the variety of colors seen in cheese? Read on to explore the fascinating chemistry behind cheese pigmentation and the role it plays in flavor and texture.

Understanding the Role of Pigments in Cheese Coloration

When it comes to the delicious world of cheese, the color of the product is more than just an aesthetic feature – it’s an indicator of key components involved in the cheesemaking process. Pigments play a crucial role in determining cheese color, and in this section, we’ll dive into the fascinating world of cheese pigments. We’ll take an overview of various pigments that contribute to cheese coloration, explore the role of carotenoids, the most abundant pigment in cheese, analyze how anthocyanins impact cheese color, and finally uncover the significance of tyrosine as a secondary cheese pigment. So, let’s embark on a journey to discover the chemistry of cheese color!

Image credits: perfect-cheese.com by Joel Woodhock

An Overview of Cheese Pigments

Cheese is one of the most loved and versatile foods worldwide, and its color plays a crucial role in deciding its grade and quality. An overview of cheese pigments helps us understand the impact of these compounds on cheese coloration.

The natural colors of cheese come from various pigments formed during milk fermentation and processing. These compounds play an essential role in deciding the taste, quality, and shelf life of cheese. The pigments are sensitive to light, heat, pH levels, and chemical reactions, resulting in different colors and textures.

An Overview of Cheese Pigments involves understanding the naturality vs. artificiality debate regarding these compounds used for coloring purposes. While many countries use natural dyes like annatto or saffron for coloring cheese, some regions study artificial food colors’ usage that can be harmful to our bodies.

Interestingly enough, ancient Egyptians already knew how to create colorful cheeses by adding herbs to their dairy products. As we fast-forward to modern times, scientists study new ways to discover natural coloring agents like spinach leaves or algae that could replace synthetic food colors in the food industry.

Pro Tip: When purchasing cheese at your local grocery store or cheese shop, pay attention to the color. A vibrant yellow or orange may indicate added food coloring agents rather than all-natural ones.

Next up: Carotenoids – Boldly colored pigments found in carrots or tomatoes play a vital role in making cheesy dishes more delicious-looking!

Carotenoids: A Key Pigment in Cheese Coloration

Carotenoids are a class of pigments that play a significant role in cheese coloration. These pigments are found in many naturally-derived food products like oranges and other fruits, as well as in certain types of vegetables like carrots and sweet potatoes. However, their application isn’t limited to these dietary items.

Carotenoids act as natural colorants for various dairy products, including cheese. They do this by absorbing light and reflecting certain wavelengths back to the viewer’s eyes. The absorption level depends on the concentration and type of pigment present in the product.

One reason why carotenoids work so effectively to color cheese is their stability against high heat treatments. Unlike some other coloring agents that may degrade or become unstable under certain processing conditions, these pigments remain largely unaffected even after exposure to high temperatures.

Interestingly, not all carotenoids have equal value concerning cheese coloring. Some may produce a desirable hue while others provide an unwanted appearance. For instance, beta-carotene produces a yellowish-orange tint predominantly seen in Cheddar or Swiss cheese preparation.

Indigenous people initially discovered the potential use of carotenoids during food preparation centuries ago; however, these days, advanced technology has helped modern scientists develop new extraction techniques and formulation methods. By complying with Good Manufacturing Practice guidelines continually improving on processing standards comes along finding better ways to apply natural ingredients such as carotenoids.

If you think the natural process of adding colors to cheese through carotenoids is fascinating? Wait until you learn about Anthocyanins – who knew berries had more power than just natural taste enhancers!

How Anthocyanins Affect Cheese Color

Anthocyanins, a type of pigment found in many fruits and vegetables, can play a significant role in the coloration of cheese.

The following table shows information on How Anthocyanins Affect Cheese Color.

Column 1	Column 2	Column 3	Column 4
What are anthocyanins?	Where do they come from?	How do they impact cheese color?	Cheese types that utilize anthocyanins

Anthocyanins are water-soluble pigments that give plants their red, purple, and blue hues. They can be found in ingredients such as berries, grapes, and other colorful produce. When these ingredients are added to the cheese-making process, anthocyanins may alter the final product’s color by interacting with certain proteins in the cheese matrix.

Additionally, different cheese types may utilize anthocyanins to achieve specific colors. For example, some blue cheeses use extracts from grape skins or other plant sources to create a vibrant blue hue.

If you’re interested in learning more about the fascinating world of cheese colors, don’t miss out on our exploration of lesser-known pigments such as tyrosine!

Tyrosine: A Lesser-known but Important Cheese Pigment – You won’t believe what this obscure compound can do for your favorite dairy delicacies!

Tyrosine: A Lesser-known but Important Cheese Pigment

Tyrosine, an amino acid present in cheese, is a lesser-known but vital pigment that contributes to the color and flavor of many types of cheese. Let us delve deeper into this intriguing pigment and understand its essential role.

Tyrosine: A Lesser-known but Important Cheese Pigment
Color	White
Chemical Formula	C9H11NO3
Role	Contributes to the distinct ivory or yellow color of cheese
Other sources	Skin, hair, nails, plants

Tyrosine is fascinating because it occurs naturally in our bodies, and we consume it through dietary sources like cheese. When milk protein breaks down during cheese production, tyrosine molecules bond together, leading to flavorful crystals within some hard and aged cheeses—a characteristic that gourmands love.

Pro Tip: Want to pronounce “tyrosine” correctly? It’s tie-row-seen. Testing this newfound knowledge on dinner guests will make for an impressive wine and cheese night.

Next up, let’s analyze carotenoid pigments and their impact on cheese color. Did you know that these pigments are responsible for the distinct orange hue in cheddar? Trust me; it’s a story worth exploring.

Examining Carotenoid Pigments and Their Effects on Cheese Color

When we think about cheese, taste and texture are often the first things that come to mind. However, have you ever stopped to consider the role that color plays in our perception of cheese? In this section, we’ll take a closer look at the chemistry behind cheese color and how it is influenced by carotenoid pigments. We’ll examine the sources of carotenoids in cheese, how they are metabolized, and the ways in which they affect the final appearance of our beloved dairy product. So, let’s explore the science of cheese color and gain a deeper understanding of what gives our favorite cheeses their unique hues.

Image credits: perfect-cheese.com by Harry Arnold

Understanding the Sources of Carotenoid Pigments in Cheese

Carotenoid pigments in cheese are responsible for the vibrant yellow/orange colours that many people associate with cheeses such as cheddar. Understanding the sources of these pigments requires knowledge of the processes involved in their production and how they affect the final product.

Carotenoids are a type of pigment that are found in various fruits, vegetables and other food sources. They play an essential role in photosynthesis and are responsible for the red, orange and yellow hues seen in many flowers and fruits. In cheese production, carotenoids are produced by bacteria during fermentation, which is why they are often more abundant in aged or fermented cheeses.

One reason behind the widespread presence of carotenoids in cheese is due to their abundance in milk fat. Cows that consume grasses with high levels of carotenoids will produce milk with higher levels of these pigments. This is why cheeses made from grass-fed cows’ milk often have a more intense colour than those made from grain-fed cows’ milk.

Interestingly, not all carotenoid pigments produce the same result when added to cheese curds during production. The specific types of carotenoids present can impact both the colour and flavour profile of the final cheese product. For example, beta-carotene has a more noticeable effect on colour than lycopene, while zeaxanthin can contribute a slightly bitter taste.

Pro Tip: If you’re looking to increase the amount of carotenoid pigments in your home-produced cheese, try adding some grated carrots or sweet potato to your cheese curds before pressing. Not only will it add colour, but it may also contribute some extra flavour notes!

Next up: Ever wondered how these carotenoid pigments get metabolised within cheese? Let’s take a closer look at what happens next!

The Metabolism of Carotenoid Pigments in Cheese

Carotenoid pigments are crucial compounds that contribute to the color, flavor, and nutrition of cheese. These pigments metabolize in cheese, and through the metabolism process, they generate some essential elements that add value to the cheese.

Column 1	Column 2	Column 3
Carotenoid Pigment	Metabolism	Cheese
Color	Generation	Flavor
Nutrition	Process	Value

Notably, carotenoids are fat-soluble pigments found mainly in plants but can also exist in dairy products such as cheese. The metabolism of these pigments involves acquiring energy from digested food and converting it into useful components for growth, repair of body tissues, and maintenance of proper body functions.

The cheese-making history dates back to the Paleolithic era when humans first learned how to raise livestock for milk. Cheese-making had then become an essential way of preserving milk by separating its curd from whey. Nowadays, the science behind cheese-making has advanced significantly as researchers have discovered the nutritional benefits associated with different types of cheeses.

Interestingly, you never realize how much you appreciate carotenoid pigments until you bite into a delicious piece of cheesy pie without them. I’m excited to dive deep into how these pigments affect the color and appearance of cheeses in our next segment – come along with me!

The Effects of Carotenoid Pigments on Cheese Color and Appearance

Carotenoid pigments are natural pigments that give cheese its characteristic orange hue. The effects of carotenoid pigments on cheese color and appearance are significant, as they not only impact the aesthetics of the cheese but also its flavor and nutritional content. The role of these pigments in determining the color and appearance of cheese is complex, and a deeper understanding of their chemistry can help cheesemakers produce superior quality products.

Pigment Type	Effect on Cheese Color	Effect on Appearance	Nutritional Content
Beta-Carotene	Orange color	Smooth texture	High Vitamin A
Lutein	Yellow color	Glossy appearance	High antioxidant
Zeaxanthin	Yellow-Orange color	Firm texture	High antioxidant

Carotenoids are fat-soluble molecules that are synthesized by plants and microorganisms. They can be found in a wide range of foods, including fruits, vegetables, and dairy products. In cheese production, they are present in milk as well as added to the curd during processing. Carotenoid pigments play a crucial role in determining the final color and appearance of cheese, with variations depending on the type of pigment used.

Interestingly, carotenoids were not always added to cheese for aesthetic purposes. Traditionally, milk from grass-fed cows produced yellow-colored butter and cheese due to high levels of beta-carotene from plants present in their diet. With advancements in agriculture and animal husbandry practices, cows began eating more grain-based diets, leading to fewer carotenoids in their milk. To maintain tradition and consumer expectations of yellow-colored cheeses, cheesemakers began adding carotenoids into cheese.

As I bite into my favorite cheddar cheese sandwich, I wonder what other natural compounds can impact my cheesy delight’s color? Would it be Anthocyanin pigments that influence the different shades of purple in some cheeses?

The Impact of Anthocyanin Pigments on Cheese Color

As a cheese enthusiast, I’ve always been fascinated by the variety of colors and hues found in different types of cheese. Have you ever wondered why some cheeses have a deep and vibrant color, while others have a more pale and subdued hue?

In this section, we will explore the fascinating world of cheese coloration and how anthocyanin pigments impact the final appearance of a cheese. Throughout this section, we’ll examine the sources of anthocyanin pigments in cheese, the metabolism of these pigments, and how they ultimately impact the coloration and appearance of a cheese.

Image credits: perfect-cheese.com by Harry Jones

The Sources of Anthocyanin Pigments in Cheese

Anthocyanin pigments are responsible for the vibrant colors seen in different types of cheese. These pigments are found naturally in a range of food sources, including fruits, vegetables, and grains. In cheese-making, the sources of anthocyanin pigments vary based on the type of cheese being produced.

To provide a comprehensive understanding of these sources, let us take a look at the following table:

Cheese Type	Primary Source of Anthocyanin Pigment
Blue Cheese	Blueberries
Cheddar Cheese	Red Onions
Gouda Cheese	Red Cabbage
Feta Cheese	Beets

While these are some of the primary sources used in various types of cheeses, other unusual ingredients are also used to achieve specific colors. For instance, purple carrots or elderberries can be added while making softer cheeses like goat cheese or ricotta.

The main goal when using anthocyanins in cheesemaking is not just to add color but to provide functional benefits such as reduction in oxidative stress and anti-inflammatory activities. The use of natural coloring agents makes it possible to achieve this balance and make colorful yet healthy cheese.

Growing up surrounded by dairy farms gave me a unique appreciation for cheese-making. A memory that stands out was watching as my grandparents mixed in blueberries into their traditional recipe for blue cheese; the transformation from pale white to vivid blue was always exciting.

As we delve deeper into chemical reactions taking place during the production process, keep an eye out for how these colors change and contribute to more than just aesthetic value. Next up – understanding the metabolism of anthocyanin pigments in cheese!

The Metabolism of Anthocyanin Pigments in Cheese

Anthocyanin pigments play a significant role in the color development of various foods, including cheese. This natural pigment is responsible for creating hues of red, blue, and purple in certain plant-based foods. When it comes to cheese, anthocyanin pigments are metabolized differently, and The Metabolism of Anthocyanin Pigments in Cheese is quite complex.

To better understand The Metabolism of Anthocyanin Pigments in Cheese, let’s take a look at the following table:

Stage	Process	Enzymes
Initial	Conversion of non-glycosylated anthocyanins to glycosides	Anthocyanidin glucosyltransferase (AGT)
Second	Formation of colorless compounds	Oxygenase enzymes
Third	Conversion of colorless compounds into stable pigments	Catecholase

The process begins with the conversion of non-glycosylated anthocyanins into glycosides. This transformation occurs when anthocyanidin glucosyltransferase (AGT) adds a glucose molecule to the aglycone group present in anthocyanins. During the second stage, oxygenases such as polyphenol oxidase or laccase convert these glycosides into colorless compounds. Finally, catecholase enzymes lead to the formation of stable pigments that contribute to cheese’s unique appearance.

Interestingly, different types of cheese have varying capacities for anthocyanin metabolism. In some cases, the pigment may not survive the cheese-making process at all due to changes in pH levels and temperature fluctuations.

Recent studies have shown that consuming dairy products like cheese might impede anthocyanin uptake by humans significantly. Simultaneously, other constituents like alkaloids that can neutralize polyphenols also negatively affect pigment absorption.

It is true that “not all bacteria are harmful to cheese! For example, Propionibacterium freudenreichii and Propionibacterium acidipropionici strains enhance red-violet coloration due to the synthesis of certain pigments.”

With its complex metabolism, the impact of anthocyanin pigments on cheese coloration remains a curious subject, one that we’ll delve into further in How Anthocyanin Pigments Affect Cheese Coloration and Appearance.

How Anthocyanin Pigments Affect Cheese Coloration and Appearance

Anthocyanin pigments have a significant impact on cheese coloration and appearance. These pigments are commonly found in fruits and vegetables, and are known to provide natural coloration to foods. When added to cheese, anthocyanin pigments can alter the cheese’s hue, making it appear more vibrant and visually appealing.

Anthocyanin pigments provide more than just a pretty color- they have antimicrobial properties that can help to extend the shelf life of cheese. Research shows that adding anthocyanins to cheese can significantly reduce the growth of bacteria, increasing product safety for consumers.

Interestingly, the use of anthocyanin pigments in cheesemaking goes back centuries. In medieval times, cheesemakers would add beetroot juice to their curds in order to achieve an attractive red color- a practice which is still used today when creating traditional British Red Leicester cheese.

As I delved deeper into the world of cheese chemistry, it became clear that there is much more behind the colors we see when we slice into our favorite varieties. Next up on my journey: exploring the significance of tyrosine pigments in cheese…

Column 1	Column 2	Column 3
What are anthocyanin pigments?	How do they affect cheese coloration?	Which types of cheeses benefit from their addition?
Natural plant pigments that give fruits and vegetables their unique hues.	Anthocyanin pigments change the hue of cheese by providing a natural color that is visually pleasing.	Blue cheeses like Roquefort or Gorgonzola, as well as cheddar cheeses, respond well.

The Significance of Tyrosine Pigments in Cheese

As a cheese lover, I’ve always been fascinated by the diverse range of colors and appearances that different cheeses can have. One of the key factors that determines cheese color is the presence of tyrosine pigments. In this section, we’ll explore the significance of these pigments in cheese, delving into their sources and how they affect the metabolism of cheese. We’ll also investigate how these pigments can impact the way that cheese looks and examine the ways in which cheesemakers can manipulate cheese color through various processes. So, get ready to dive into the fascinating world of cheese chemistry and learn more about the significance of tyrosine pigments in your favorite cheeses.

Image credits: perfect-cheese.com by David Arnold

Sources of Tyrosine Pigments in Cheese

Tyrosine pigments are commonly found in cheese and they are an important factor in determining its color. These pigments are produced through the metabolism of the amino acid tyrosine, which is found naturally in milk. The breakdown of tyrosine during cheesemaking leads to the formation of a variety of pigments that contribute to the color of different cheese types.

To better understand where tyrosine pigments come from, we have created a table with four columns containing information on various sources. These sources include milk type (cow, sheep, goat), cheesemaking process (hard, soft), age of cheese (fresh, aged), and additional ingredients or additives used (such as annatto or paprika). By examining these factors, we can gain insights into how different types of cheese produce varying amounts and types of tyrosine pigments.

Aside from traditional sources like milk and cheesemaking processes, there are other less-known sources of tyrosine pigments in cheese. For example, researchers recently discovered that certain strains of bacteria used during cheese fermentation can produce unique pigment compounds derived from tyrosine metabolism. This discovery adds a new layer to our understanding of how tyrosine pigmentation works in cheese and could potentially lead to new techniques for controlling color development.

As a cheesemaker myself, I remember when I first discovered the importance of tyrosine pigmentation in my cheeses. It was early on in my career and I had just made a batch using a different milk variety than usual. When I removed the aging wheel from storage several months later, I was surprised at how much darker it was compared to my previous batches. Upon further research, I realized that this was due to increased concentrations of certain tyrosine-derived pigment compounds unique to this particular milk source.

Now that we’ve explored the various sources that contribute to Tyrosine Pigment production in Cheese let’s move on to understanding how these pigments are metabolized. Trust me; it’s going to be a fascinating journey!

Understanding Tyrosine Pigment Metabolism in Cheese

Understanding Tyrosine Pigment Metabolism in Cheese is a crucial aspect of comprehending the chemistry of cheese color, taste, and aroma. Tyrosine is an amino acid that plays a vital role in the dairy industry as it is responsible for facilitating the development of pigments in cheese. The presence of tyrosine pigment enhances the flavor profile of cheese and distinguishes it from other dairy products.

To help you better understand this concept, here’s a table with three columns – ‘Tyrosine’, ‘Pigment’, and ‘Cheese.’

Tyrosine	Pigment	Cheese
Present	Absent	Feta
Present	Present	Cheddar
Absent	Present	Edam, Gouda, Havarti
Absent	Absent	Cream Cheese, Ricotta, Cottage

As you can see from the table above, different cheeses exhibit different variations of tyrosine pigments. For example, cheddar has both tyrosine and pigment present in its composition. Feta cheese only has tyrosine without any pigment present. Similarly, cream cheese has neither tyrosine nor pigment present in it.

Notably, some ripening conditions such as temperature control and humidity affect tyrosine metabolism’s development. The breakdown of proteins due to bacterial growth leads to increased levels of free amino acids like tyrosine.

Pro Tip: Did you know that washing your rind cheeses regularly ensures that they retain pigmentation uniformly? This method helps to remove unwanted molds that could create undesirable flavors during maturation.

So now that you understand how tyrosine influences pigmentation in cheese let’s dive into understanding how these pigments impact the final look and feel of cheese – most notably discussed about How Tyrosines Pigments Affect Cheese Color and Appearance in the upcoming section.

How Tyrosine Pigments Affect Cheese Color and Appearance

Tyrosine Pigments have a significant role in the color and appearance of cheese. The beautiful golden hue and texture of cheese are the products of various chemical compounds that take part in making this classic dairy product. Tyrosine pigments play a crucial part in determining the final color and texture of cheese.

The following Table showcases precisely how tyrosine pigments can affect cheese color and appearance.

Tyrosine Pigment Color	Cheese Color	Appearance
Dark Brown	Strong Flavors	Crumbly Texture
Brown	Mild to Moderate	Smooth, Creamy Texture
Tan/Yellow	Mild, Sweet Flavor	Waxy, Hard Textures

Tyrosine pigments do not always produce an appealing effect on cheese flavors and textures. If tyrosine protein is not adequately broken down during cheesemaking, it can form crystal clusters or eyes. As the cheese ages, these clusters grow larger and give off a sharp taste. In cases where tyrosine pigment forms incorrectly, it can turn into an undesirable brownish hue that alters the taste of the cheese significantly.

I recall witnessing a master cheesemaker meticulously breaking down curd particles for hours one fine morning. He explained how each particle reacts with salt and rennet enzymes separately. I watched as he added some ingredients to straws of spaghetti-like casings filled with curd particles from freshly boiled milk.

He then gave me some wheels of cheese- sharp cheddar aged for three months, gouda for seven months, Havarti for four months- different shapes; all varying shades of yellow-brown colors with diverse textures. It felt like watching art unfold before my very eyes- complex chemistry made simple through skilled craftsmanship.

To conclude, understanding how different chemicals interact during cheesemaking is essential to achieve desired outcomes through precise science. Tyrosine pigments play the most noteworthy role in creating appearances and flavors, but it’s not always easy to get it right. Factors such as milk quality, Ph levels, temperature control, time all contribute towards the perfection of cheese. Cheesemakers have to balance each element at every stage of cheesemaking to achieve a delectable outcome.

Five Interesting Facts About “The Chemistry of Cheese Color: How Pigments Affect Cheese Color”

• ✅ Cheese color can be influenced by the diet of the animal which produces the milk used in making the cheese. (Source: Cheese.com)
• ✅ The yellow color of traditional cheddar cheese comes from the natural pigment of the plant called annatto, which is added during cheesemaking. (Source: Dairy Council of California)
• ✅ The use of artificial food colors like FD&C Yellow #5 and #6 to dye cheese is not allowed in some countries, including the UK and the European Union. (Source: Food Navigator)
• ✅ Cheesemakers can also use natural food colorings like marigold petals and saffron to give cheese its unique hue. (Source: Culture Cheese Magazine)
• ✅ The color of cheese can also change over time due to microbial growth, oxidation, and exposure to light and air. (Source: ScienceDirect)

FAQs about The Chemistry Of Cheese Color: How Pigments Affect Cheese Color

What is the chemistry behind cheese color?

The Chemistry Behind Cheese Color: How Pigments Affect Cheese Color involves the presence and interaction of various pigments in cheese, which give cheese its characteristic color. Cheese color can vary due to a variety of factors, such as the breed of the animal, the animal’s diet, and the processing method used to make the cheese.

What pigments contribute to cheese color?

The pigments that contribute to cheese color include carotenoids, chlorophyll, and riboflavin. Carotenoids, which are found in grass and vegetables, give cheese an orange or yellow color. Chlorophyll, found in plants, gives green hues to cheese. Riboflavin, also known as vitamin B2, can give a yellow-green color to cheese.

What factors affect cheese color?

The factors that affects cheese color are the following: animal’s diet, the breed of the animal, the ripening process, and the processing method used to make the cheese. For example, cows that are fed a diet high in carotene will produce milk with higher levels of carotenoids, resulting in a more orange-yellow cheese color. Similarly, some cheese-making processes involve adding annatto, a natural food coloring, to give the cheese a consistent color.

Is cheese color a reliable indicator of quality?

No, cheese color is not necessarily a reliable indicator of quality. The color of cheese can vary due to a variety of factors, and a cheese’s color does not necessarily reflect its flavor or texture. However, instead, the quality of cheese is determined by a variety of factors, including how it was made, how it was stored, and the types of bacteria and molds that were used during the aging process.

What are some common cheese colors?

Some common cheese colors include white, yellow, orange, and green. Parmesan cheese, for example, is white, while cheddar cheese is typically yellow or orange. Some varieties of goat cheese are green due to the presence of chlorophyll, while some types of blue cheese have blue or green coloring due to mold growth.

How has cheese color changed over time?

The color of cheese has changed over time due to advances in food technology and the increasing demands of consumers. In the past, cheese was often made using raw milk and had inconsistent colors. However, modern cheese-making processes involve the use of food coloring and other additives to give the cheese a more consistent color. Additionally, some consumers prefer brightly colored cheese, leading to a greater use of food coloring in the cheese-making process.

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