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Investigate unusual browning reaction in cheese.

Publication: Emerging Food R&D Report
Publication Date: 01-OCT-09
Format: Online
Delivery: Immediate Online Access

Article Excerpt
The Maillard reaction is the browning caused by chemical reactions between residual reducing sugars and amino acids during heating of a product. But there is another browning reaction that may be noticed in various cheeses that turn brown as they age. For example, under some conditions, parmesan can develop a brown tone with an affiliated undesirable flavor. On the other hand, browning in gouda cheese can contribute some...

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