This abstract explores the gastronomic delights hidden within aged milks and the scientific revelations that elucidate their transformation. Delving into the intricate processes of milk aging, we uncover the complex interplay of enzymes, microorganisms, and biochemical reactions that contribute to the development of rich flavors and textures. By employing cutting-edge analytical techniques, we decipher the chemical compounds responsible for the unique taste profiles of aged milks, offering insights into the role of proteolysis, lipid oxidation, and microbial communities. These findings not only enhance our understanding of culinary intricacies but also open doors for innovative applications in dairy product development and flavor enhancement. Ultimately, this study bridges the gap between gastronomy and food science, elevating the appreciation of aged milks to a new level of sophistication.
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Journal of Experimental Food Chemistry received 389 citations as per Google Scholar report
