Our Cheese Color is double-strength and incorporates annatto extract, a natural coloring agent commonly used in cheesemaking. Annatto is derived from the seeds of the annatto tree, Bixa orellana, and has been employed for a century in Europe and North America to color butter, fats, and cheese. Today, annatto is a versatile colorant utilized in various food products, cosmetics, medicinal items, and textiles. This product adheres to Food Chemicals Codex specifications. Note that color strength may diminish over time due to pigment oxidation; hence, adjust usage for optimal results.
Contains: Anatto extract color, water, potassium hydroxide
Primary Applications: Used in cheeses or butter where a yellow to orange color is desired
Storage Conditions: Store in cool, dry, dark place
Usage Info: Use 4-10 drops of double-strength color per 2 gallons, according to shade desired. Initially, there will be minimal change in the color of the milk. The distinctive color will become apparent in the curds after the whey has been drained.
