ABSTRACT
The specific flavor of food is one of its most important properties. Customers often base their preferences on aroma. Ideally the flavor of a product is stable throughout its shelf life. Because of their nature, dairy products often show dramatic changes in terms of flavor profile over time. This variation might be due to interactions with living microorganisms, active enzymes, or specific binding of aroma compounds to milk proteins. Knowledge of the mechanisms involved is important for selection of flavors and the manufacturing of products. The results published previously [1, 2] are reviewed here.
