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From: reid@Glacier.ARPA
Newsgroups: net.cooks
Subject: coloring in cheese
Message-ID: <5040@Glacier.ARPA>
Date: Sun, 17-Mar-85 10:05:32 EST
Article-I.D.: Glacier.5040
Posted: Sun Mar 17 10:05:32 1985
Date-Received: Tue, 19-Mar-85 04:43:08 EST
References: <442@teklds.UUCP> <4876@Glacier.ARPA> <183@osiris.UUCP>
Organization: Stanford University, Computer Systems Lab
Lines: 12

> No, no, no - the yellow coloring in Cheddar cheese and many other foods
> is not achiote but carotene (or sometimes "keratin" - same stuff, I
> believe).			Phil Kos
> 				The Johns Hopkins Hospital
> 				..seismo!umcp-cs!aplvax!osiris!phil
Must be regional differences, then. I ran a large cheese coop for many
years, and spent a lot of time talking to the cheese distributors about
ingredients; I have also toured two cheese plants (S&R and Black Diamond).
Achiote was the coloring of choice, or at least it was in 1974-1980.
-- 
	Brian Reid	decwrl!glacier!reid
	Stanford	reid@SU-Glacier.ARPA