Silkworm poop as cheese whitener?

[David DeLaney]

<rejohnsn at blue.weeg.uiowa.edu> writes:
>My understanding of cheese color is that most, if not all, cheese starts
>out white, and then acquires color through aging or additives (i.e.,
>annatto [sp?] in a lot of mass-produced "cheddars").

Supporting datapoint: I work at Subway. Our cheese is white. "White
American", to be exact - it's American cheese without food coloring or
dyes ... and almost nobody can identify it by looking at it [they think
it's, variously, Swiss, provolone, mozzarella, etc.]. Many people, for
some reason, can't even identify it after tasting it, though it tastes
like "ordinary" yellow-dyed American cheese...

Dave "I don't know - what do _you_ want to do tonight, Brain?" DeLaney
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