After eating a variety of cheeses, you will discover that the original cheese color can be so varied after careful observation. Many common cheeses, such as mozzarella, which can appear creamy white, and cheddar, which can appear white, yellowish, orbinmei golden, have different colors. Some cheeses, such as blue cheese, will have colored lines.

These deep layers of different colors are not only visually appealing, but also provide us with a unique taste sensation. Do you know where the color of cheese comes from?

The effects of beta-carotene, a natural pigment

Forage contains anti-oxidants and beta-carotene, a fat-soluble yellow pigment. Beta-carotene melts after being swallowed by dairy cows and is preserved in their fatty milk. The protein-like and fat globules, however, are surrounded by a film that masks the color of beta-carotene, rendering the white color visible to the human eye opaque.

Rennet is added to the cheese-making processspirulina concentrate to melt the fat film, the proteins are dispersed, the beta-carotene is released and visible to the naked eye, and the cheese obtained has a light yellow color.

Beta-carotene is one of the carotenoids, a fat-soluble compound with an orange color that is the most common and stable natural pigment. It is abundant in plants and imparts a bright yellow and orange color to fruits and vegetables. -carotene powder products have good coloring characteristics, are easily soluble in water, have a yellow, orange-red coloring range, have a strong coloring power, have a smooth and uniform color, and K, Zn, Ca, and other elements coexist without discoloration, and are especially spirulina powder bluesuitable for children's food, such as margarine, gum, fish paste refining products, vegetarian products, instant noodles, and so on. The majority of the foods can be used.