When cheese is melted, it releases fat trapped by milk protein networks. Heat causes these networks to loosen, pushing water out and leaving gaps for oil to pass through.
Heat also releases amino acids that provide a delicious umami taste. For example, glutamate. But if you overdo the melting process, you’ll be left with clumps of protein and fatty deposits from the cheese.
The smell of processed cheese is also specific. A recent study identified 50 volatile chemicals released from processed cheese. Most of these substances come from fatty fatty acids.
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Source: Ferra
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