Reaksi Maillard

Shelf life of processed cheese is determined by chemical and physical changes. These changes can lead to texture, color and flavor problems which will ultimately lead to rejection of the product by the consumer. The Maillard reaction is one of the key processes responsible for deterioration. Maillard reaction The Maillard reaction is also known as the non-enzymatic browning reaction. It can affect flavour but also the color of a product. In fact it is responsible for brown color formation in many foods. Think for example of the color of roasted meat or coffee beans. The Maillard reaction involves the reaction between reducing sugars and compounds that posses a free amino-group. In processed cheese the reactants are lactose, casein and whey proteins.