Pink material isolated from defective Cheddar cheeses consisted of norbixin associated with phospholipid and casein. UV spectra and polyacrylamide gel electro‐phoretic studies indicated that the associated casein fraction was mainly Beta casein with at least three additional unidentified peptide components. The presence of norbixin was confirmed by chromatographic and spectral studies. Evidence for the phospholipid part of the complex is circumstantial and needs further confirmation. Model system studies indicated that a localized production of hydrogen sulfide can cause a micro‐fine precipitation of norbixin due to a decrease in pH. Phospholipid may act to prevent the resolubilization of norbixin which appears as pink zones in the cheese
No takes yet. Share an insight, caveat, or question.
GOVINDARAJAN et al. (1973) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: