"J. Clarke" > wrote in message ...
| On 3/7/2010 10:36 AM, sf wrote:
| > On Sat, 6 Mar 2010 18:22:00 -0800, "Bob Terwilliger"
| > > wrote:
| >
| >> sf wrote:
| >>
| >>>> Simple fact for a simpleton: ANNATTO IS NOT SYNTHETIC. You made a
| >>>> decision based on ignorance in those long-bygone days, and now you're
| >>>> attempting to defend that decision with more ignorance. It's all well and
| >>>> good to care for your children, but you have to educate yourself so that
| >>>> you can make GOOD decisions about their care.
| >>>
| >>> Oh? So, you're now trying to tell me that synthetic dyes were *not*
| >>> used back in the '70s? How lame is that? Do you think they use
| >>> annatto now just out of the goodness of their wholesome hearts? Yeah,
| >>> right and that's why McDonald's stopped using beef fat too.
| >>
| >> Annatto has been used as the dye in cheddar for at least a hundred years.
| >> You never even checked, did you?
| >>
| > The fact remains that natural cheese is not annatto colored.
|
| What is "natural cheese"?

From https://www.msu.edu/~mdr/vol14no2/ustunol.html :
(This is a long, small-print article that traces the history of processed cheese
vs. natural cheese way back in history. Interesting and very academic.)

"Processed cheese is made from natural cheeses that may vary in degree of
sharpness of flavor. Natural cheeses are shredded and heated to a molten
mass. The molten mass of protein, water and oil is emulsified during heating
with suitable emulsifying salts to produce a stable oil-in-water emulsion..."

pavane