Petit suisse manufactured with cheese whey retentate and application of betalains and anthocyanins

Petit suisse cheese was elaborated with substitution of 30% milk volume for cheese whey retentate (volumetric reduction ratio=5.0) obtained by ultrafiltration (cheese 1) and 100% milk (cheese 2). These were evaluated regarding physicochemical composition: moisture, ash, total solids, lipids, total proteins, acidity in lactic acid and pH. Natural pigments were added to the cheeses: Cabernet Sauvignon (Vitis vinifera L.) grape anthocyanins or (Beta vulgaris L.) beetroot betalains. The cheese samples were maintained at 6±1 °C for 40 days in light-impermeable packaging and evaluated regarding pigment stability by determining half-life time and percentage color retention. The results of the physicochemical analyses demonstrated that significant differences occurred between cheeses 1 and 2 regarding total solid content, moisture, protein, lipids and carbohydrates. The half-life time and percentage color retention values obtained for the anthocyanin and betalain extracts added to the cheeses were adequate for the shelf life of this product.