Cheese color is the visible coloration of cheese, which arises from a combination of the milk's composition, the diet of the animals that produced it, processing methods, and any added colorants. A notable natural contributor is the carotenoid content of milk, particularly pigments such as beta-carotene, which can i…
Cheese color is the visible coloration of cheese, which arises from a combination of the milk's composition, the diet of the animals that produced it, processing methods, and any added colorants. A notable natural contributor is the carotenoid content of milk, particularly pigments such as beta-carotene, which can impart yellow to orange hues and which derive from the forage and feed consumed by dairy animals. Because carotenoids are also nutritionally relevant compounds with antioxidant properties, the color of cheese can serve as a partial indicator of certain components present in the product. Cheesemakers may also adjust color deliberately using approved natural colorants to achieve a consistent appearance, while factors such as fat content, ripening, and microbial activity further influence the final shade. From a nutritional standpoint, interest in cheese color connects to the broader study of how the composition of dairy foods relates to their nutrient profile and potential health relevance. Within the field of nutrition, dairy products are examined for their energy density, micronutrient content, and food safety. This page gathers peer-reviewed, open-access research relevant to the composition, nutritional properties, and safety of foods, including dairy and animal-derived products.
2 peer-reviewed articles, ranked by relevance. Each links to its DOI.
The 2 articles above have been cited 3 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.
A sample of recent works citing this journal's research on Cheese Color, linking to each citing work.