Processed Cheese

Cheese Products

Color is vital in processed cheese products to deliver a finished product that consumers recognize. Fat content and processing are the main points to consider when selecting colors for cheese.


  • Use a starting color dosage level between 0.30% w/w – 0.80% w/w
  • Carotenoid-containing colors may shift from orange to a yellow-hue in the presence of fat, heat, and shear
  • For carotenoid-containing colors it is recommended to include an antioxidant to support performance

Manufacturing process

  • Note the order of ingredient addition and add colors during final stage of production
  • Avoid excessive processing
  • Rapid cooling reduces color loss


  • Stability is good at appropriate dosage levels