Pink Discoloration in Italian Varieties of Cheese

Abstract

A pink discoloration which occurs in Italian varieties of cheese was associated with the nondialyzable fat-free fraction of the cheese. The color was sensitive to air and pH changes. It was not extractable from the nondialyzable fraction with a wide variety of polar and nonpolar solvents, even in the presence of protein dispersing agents or after acid or pepsin digestion of this fraction. © 1968, American Dairy Science Association. All rights reserved.