A Substitute for ‘Annatto’ in Butter

@article{Sad1946ASF,
  title={A Substitute for ‘Annatto’ in Butter},
  author={Husein Sa{\"i}d and I. A. A. Nada},
  journal={Nature},
  year={1946},
  volume={157},
  pages={232-232}
}
BUTTER—especially that prepared from buffalo milk-is usually artificially coloured to make it look like that afforded by well-known dairy breeds of cows (such as the Jerseys). Many colouring matters for butter are sold under different names, the commonest of which is that known as ‘annatto’, which is an oil extract of seed coats of Bixa orellana. This, as well as many other less common colouring matters, have always been imported into Egypt, but during the War butter makers were forced to… 
1 Citations
CHEESE COLORS FROM PLANT SOURCES. 1. Preparation and Properties of Color from Pepper and Safflower
TLDR
The prepared color proved successful in cheese coloration and resisted the biochemical changes in cheese during ripening, however, a slight loss in the color of cheese was observed during storage.