CHEESE COLORS FROM PLANT SOURCES. 1. Preparation and Properties of Color from Pepper and Safflower

@article{ElShibiny1970CHEESECF,
  title={CHEESE COLORS FROM PLANT SOURCES. 1. Preparation and Properties of Color from Pepper and Safflower},
  author={Safinaz El-Shibiny and M. R. Abd El-Salam},
  journal={Journal of Food Science},
  year={1970},
  volume={35},
  pages={875-876}
}
SUMMARY– A cheese color was prepared from the extract of pepper (Capsicum frutescens var. California wonder) and safflower (Carthamus tinctorius) pigments. The prepared color had a good keeping quality, slightly affected by temperature and sunlight. 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. 
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Capsicum--production, technology, chemistry, and quality--Part II. Processed products, standards, world production and trade.
TLDR
The Capsicums among the spices are second only to black pepper in trades both in volume and value and the production of the different forms of this spice through technologically advanced processes and proposed newer products are reviewed in detail.

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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…