Abstract
A simple and effective method of decolorizing annatto-containing Cheddar cheese whey before drying is described. Annatto is easily decolorized by oxidation by both benzoyl peroxide and hydrogen peroxide. While several combinations of peroxides and heat were acceptable, .002% (w/v) benzoyl peroxide added to whey with holding at 60–63C for one hour gave good results. The strong intensity of oxidized flavor resulting from this treatment disappeared during the drying procedure.
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