Among
low-fat cheeses, color was shown to be important with
consumer liking being negatively influenced when the
cheese appearance was too translucent (especially
when normal levels of annatto were used) or too white.
Matching the level of titanium dioxide with the annatto
level gave the highest liking scores and flavor perception
closest to JAR. This study established a significant
effect of color on overall liking of low-fat versions of
Cheddar cheese.