Flavour Development in Cheese

Abstract

Microorganisms and enzymes cause the carbohydrates, lipids, and caseins in milk to undergo biochemical reactions during production and aging of cheese, producing an array of flavourful compounds. The conditions during the manufacturing steps greatly affect these reactions, which in turn affect the flavours in the final product. This chapter explains how glycolysis, lipolysis, and proteolysis arise in cheese, the factors affecting the development of volatile compounds responsible for aroma and flavour, focusing on Cheddar, and the techniques employed to analyse these compounds. Important volatile compounds found in Cheddar, Camembert, and blue cheese are listed.