Revista de Química. Vol. 35 Núm. 2 (2021)

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Bicentenario… de la cafeína Rabinovich, Daniel; 2-3

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Rojo: el color del Perú Beltrán-Suito, Rodrigo; 30-35

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Si la leche es blanca, ¿Por qué el queso es amarillo?
(Pontificia Universidad Católica del Perú, 2021-10-13) Escobar Zapata, Carlos Alfonso
Cow's milk, which is used to make cheese, contains b-carotene, which is the compound responsible for the natural pale-yellow color of cheese. This yellow-orange colored compound is found naturally in the grass that cows feed on. As it is fat soluble, it is stored in the cow´s fat and passes into the milk encapsulated inside the so-called fat globules contained in milk. Since these globules scatter the incident light, milk appears to be white. During cheese making, these fat globules break down, releasing the b-carotene, which stains the cheese with its characteristic yellow color. Currently, to homogenize the cheese color in the industry, Annatto is added, a natural colorant extracted from the plant Bixa orellana L., present in the Peruvian Amazonia.