Description
Charcoal‑smoked cheese is produced by exposing curdled milk solids to low‑temperature smoke, imparting phenolic compounds that act as antioxidants and preservatives.
Technical
Phenolic constituents such as guaiacol and cresols penetrate the protein matrix, scavenging free radicals and inhibiting spoilage microorganisms. Simultaneously, the mild heat initiates Maillard reactions between milk proteins and lactose, generating melanoidins that deepen the cheese color and contribute smoky, nutty flavor notes.
Science
Primary Reaction
Phenolic smoke penetration and Maillard browning
Sensory Profile
Aroma ()
smokynuttyearthywoodycitruscharredphenoliccaramelizedherbaltoasted