On 7/30/2014 4:30 PM, Ema Nymton wrote:
> On 7/30/2014 4:01 PM, Janet Wilder wrote:
>
>> I am a cheese lover. Must have been a mouse in a prior life. I do not
>> like yellow cheese. It's not the flavor, it's that the color just seems
>> too weird. I never saw orange milk so how could they get orange cheese?
>> Has to be something not natural to cheese.
>>
>> I can always find good quality white cheddar if I'm craving cheddar.
>> Now blue cheese, that's a cheese of a different color. :-)
>
> Here is what slate.com says about yellow cheese:
>
> "After a cow chews the cud, beta-carotene dissolves into the animal’s
> fat stores and ends up in fat globules in its milk. However, protein
> clusters and the membranes that surround fat globules in milk conceal
> the pigment’s color, reflecting light in a way that makes milk appear
> white and opaque. But during the cheesemaking process, the pigment is
> released: After bacterial culture and rennet have been added to milk and
> the coagulated mixture is cooked, the fat membranes dissolve and the
> protein clusters loosen so they can’t reflect light anymore. The beta
> carotene is made visible, and it also becomes more concentrated, since
> the the lean liquid component of the milk, called whey, is drained off.
> It follows that the fattiest cheeses, and those from cows grazed on open
> pasture, tend to have the deepest natural color."
>
> I am also a cheese lover.
>
> Becca
>
>
>
Thank you for your research. I think I'll go eat a piece of white
farmer cheese I have in the fridge.

--
From somewhere very deep in the heart of Texas