ABSTRACT
This chapter focuses on the development of the aromatic properties of products during their manufacture and storage through the example of processed cheese. This example is of interest as processed cheese comes from the second processing of milk. The conservation of foodstuffs has always been a top priority concern for human beings. E. Bertrand et al. studied the evolution of the composition of odorous molecules during the cooking of a model processed cheese matrix: 346 volatile compounds were identified. Some of the raw materials used have already been previously processed, either by microbiological or thermal processes, which increases the potential for the origin of the newly formed molecules. During its manufacture and storage, caramelization, and Maillard reactions form odorous compounds, some of which are potentially undesirable for the flavor of the product. The criteria considered for the selection of the cheese matrix to be processed are the contribution to the flavor, the contribution to the texture, economic, and market considerations.
