DDC Tech Day | Development of Cheese Flavoring Agents

Pick    To: By analyzing the aroma components of natural cheese and conducting sensory evaluations , We analyzed the aroma composition and fragrance characteristics of cheese, applied fragrance formulation theories and blending techniques, and, combined with the unique features of feed-grade flavoring agents, developed a natural cheese-flavored fragrance additive that has been successfully incorporated into feed formulations.

Keywords: Cheese, flavoring agents, fragrance blending

Cheese is once again a premium product of milk, hailed as “ The Pearl on the Crown of the Dairy Industry ” ^[1] Cheese is a dairy product with exceptionally high nutritional value—it represents a concentrated essence of various nutrients found in cow’s milk, making its nutritional benefits far superior to those of regular milk. Cheese is rich in both protein and fat. Not only does it offer excellent palatability, but thanks to its highly concentrated and perfectly balanced nutrient profile, it’s also easily digestible and readily absorbed by the body. As a result, cheese serves as an important source of essential nutrients in animal production. In the last century, certain foreign manufacturers even processed cheese into animal feed. However, due to its relatively high cost,   These products are intended solely for premium animal feeds, such as weaner pig starter feed, pet food, and aquaculture feed. ^[2] By combining fragrance blends with cream, the feed can achieve a premium cheese-like flavor, enhancing the palatability of starter feed for piglets while also effectively reducing feed costs. Developing such fragrance-based products can truly be described as killing two birds with one stone.

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