It is ingrained in human nature to find pleasure in eating fat. When cheese melts, the fat is released from the milk protein network. As the cheese is heated, the network relaxes, expelling water and creating gaps for the fat to move through.
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Heating the cheese also brings out umami-producing amino acids like glutamic acid. However, if the cheese is overcooked, it may result in protein chunks and greasy clumps.
It’s not just the flavor that we savor, but also the aroma. A recent study identified 50 volatile chemicals released by melted cheese, many of which are derived from butter fatty acids.
This piece (by Raymond Wilson of High Wycombe) delves into the question “Why is melted cheese so delicious?”
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