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Considering the turnover of global cheese industry and while colored cheese is a subset of this, the issue of producing colored cheese without compromising the quality and economic value of the whey stream is a significant one. In this work, the potential of two pilot‐scale processes—pulsed electric field (PEF) and high‐pressure processing (HPP)—to increase the diffusion rate of norbixin molecules through a casein model system, rennet‐induced micellar casein concentrate, and Cheddar cheese, were evaluated independently. Varying PEF treatments (2.4 kV cm−1, pulse widths: 5–7 μs) were applied to alter the degree of sample permeabilization; however, the migration patterns of norbixin molecules were not statistically affected. Cheddar cheese samples were also subjected to high pressure (HP) treatments (250–400 MPa, 10 min). Confocal laser scanning micrographs of the HP‐treated samples showed more distinct spherical fat globules surrounded by the continuous protein phase, suggesting HP‐treatment considerably assists hydration of the protein phase and induces the distinctive fat mass appearance. However samples L*, a*, and b* color values were not altered significantly other than minor colorant diffusion through surface crevices. While the operational parameters, at the range applied in this work, did not significantly increase the penetration rate of norbixin through the samples, the resulting findings do significantly add to the current knowledge and through further research should considerably shorten the path to achieving a practical solution. Practical Applications: The two industrially scalable approaches (i.e., PEF and HPP) that have been evaluated in the current research have not previously been applied to increase the migration of norbixin molecules through the renneted casein structure. Furthermore, the application of PEF to cheeses is one in which interest is now growing. The current authors believe that the current study has a high degree of commercial importance and could be used as a catalytic study for further research around manipulating the relevant parameters and optimizing the process, so that PEF and HPP can finally be used at industrial scale. [ABSTRACT FROM AUTHOR]

Colored Cheddar cheeses are prepared by adding an aqueous annatto extract (norbixin) to cheese milk; however, a considerable proportion (∼20%) of such colorant is transferred to whey, which can limit the end use applications of whey products. Different geographical regions have adopted various strategies for handling whey derived from colored cheeses production. For example, in the United States, whey products are treated with oxidizing agents such as hydrogen peroxide and benzoyl peroxide to obtain white and colorless spray‐dried products; however, chemical bleaching of whey is prohibited in Europe and China. Fundamental studies have focused on understanding the interactions between colorants molecules and various components of cheese. In addition, the selective delivery of colorants to the cheese curd through approaches such as encapsulated norbixin and microcapsules of bixin or use of alternative colorants, including fat‐soluble/emulsified versions of annatto or beta‐carotene, has been studied. This review provides a critical analysis of pertinent scientific and patent literature pertaining to colorant delivery in cheese and various types of colorant products on the market for cheese manufacture, and also considers interactions between colorant molecules and cheese components; various strategies for elimination of color transfer to whey during cheese manufacture are also discussed. [ABSTRACT FROM AUTHOR]