Tropical plants produce the orange color of Cheddar cheese

Tropical plants produce the orange color of Cheddar cheese

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Cheddar gets its strong color from tropical plants
Scientists from the United States have recently reported that certain types of cheese protect against liver cancer and can thus have a life-extending effect. One of these varieties is Cheddar. This cheese is also very popular in this country. You can easily recognize it by the striking color. But where does it come from?

Milk is considered a healthy natural product
Cheese is popular with many Germans. However, experts are controversial as to whether it should definitely be on our daily menu. This generally applies to milk products, because although milk used to be the epitome of healthy eating, there is now a dispute over whether milk is healthy or harmful. However, recent studies confirm that dairy products have a positive effect on our body. One of the most popular strains worldwide is Cheddar. Even those who are not familiar with cheeses can be recognized by their color.

Bright orange color thanks to Annatto vegetable dye
Cheddar tastes spicy and is good for preparing hearty dishes such as gratins and sandwiches. The cheese, originally from Cheddar, a village in south-west England, is produced worldwide.

In a current message, Susanne Moritz from the Bavarian Consumer Center explains where he got his special color from:

“The cheese owes its bright orange color to the vegetable dye Annatto. It is obtained from the seed shells of the tropical Orleans shrub that grows in the Caribbean and South America, ”said the nutrition expert.

Lactose free cheese
The dye belongs to the carotenoids and is considered harmless according to the consumer center. It can also be identified as E 160b on the list of ingredients.

The typical spicy aroma of this cheese develops after a ripening period of six to twelve months.

"Young" Cheddar only ripens for three months and tastes milder. Traditional manufacturers even let the cheese ripen for up to two years and then sell it with the designation "strong" or "extra strong". Due to the long ripening period, Cheddar is lactose-free.

According to health experts, Cheddar, like some other cheeses, is one of the best sources of protein. (ad)

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