Application of Titanium Dioxide to Whiten Mozzarella Cheese

Abstract

Titanium dioxide, in a range of approximately 0.02 to 0.05% by weight of milk, introduced into milk for Mozzarella cheese to improve color qualities showed uniform whitening without adverse effects on texture or flavor. The larger amount of pigment may be required only with highfat Jersey or Guernsey milk, obtained in late spring and early summer when carotene levels are at a maximum; for most blended cheese milk, levels as low as 0.025% appear satisfactoy in giving Mozzarella cheese a uniform, white, satiny appearance. Concentrations of titanium dioxide of 0.1%, or higher, by weight of cheese milk, result in white sediment or dust on walls of vats and on utensils and in an irregular deposition of powder in the cheese, often culminating in flaking. Effective uniform distribution of titanium dioxide in cheese depends upon adding the powdered pigment to cheese milk as a water suspension accompanied by vigorous, continuing agitation of milk until rennet addition and distribution. © 1969, American Dairy Science Association. All rights reserved.