Food enthusiasts cannot overlook the essence of cheese when it comes to its usage, both as standalone and in conjunction with various renowned dishes like pizza, Italian pasta, mixed salads, etc., as it brings forth aromatic values, heightened sensory experiences, and supplements nutritional values aimed at. The demand for utilizing cheese flavor in different food products has significantly surged.


Cheese is a dairy product manufactured in various flavors, textures, and forms by coagulating milk casein proteins (protein and fat from milk), often from the milk of cows, buffaloes, goats, or sheep. The unique flavor of each type of cheese is a synthesis of many different compounds at various concentrations resulting from the metabolic processes of milk enzymes, added enzymes, natural milk microorganisms, and cheese cultures. Each cheese type possesses a specific group of flavor compounds responsible for its taste based on their physicochemical properties. Hence, there are over 1830 specialty cheeses from 74 renowned countries worldwide.

Commonly marketed cheeses (figure (a): Gouda cheese, figure (b): Cheddar cheese, figure (c): Provolone cheese, figure (d): Mozzarella cheese, figure (e): Gorgonzola cheese)
Commonly marketed cheeses (figure (a): Gouda cheese, figure (b): Cheddar cheese, figure (c): Provolone cheese, figure (d): Mozzarella cheese, figure (e): Gorgonzola cheese)


During the production process, milk is typically acidified, and enzymes like Rennet or bacterial enzymes with similar activity are added to coagulate the casein. The coagulated milk portion is then separated from the liquid whey and pressed into the final cheese form. Flavor compounds are formed from the available organic matter primarily during the cheese ripening process. Under the action of Renin enzyme and Lactic bacteria, the fermentation process involves the conversion of lactose sugar into lactic acid, along with numerous metabolic reactions using enzyme catalysts in the fermentation process, producing lactic acid and aromatic compounds for cheese (such as Diacetyl, Acetoin, Butyric acid, etc.). Meanwhile, the casein and paracasein of the milk are broken down to form peptides and amino acids (Tyrosine, Tryptophan, etc.) concentrated in the coagulated milk mass due to the coagulated casein fibers binding with soluble milk serum. Amino acids and peptides directly act as substrates for enzyme-mediated transformation reactions, contributing to the basic flavor of cheese.

The equation for creating a basic aromatic compound for cheese
The equation for creating a basic aromatic compound for cheese

When whey (composed of components including Lactose, Lactalbumin, Lactoglobulin, etc.) is pressed out of the milk curd, the Lactic fermentation process continues, with the cheese at this point consisting primarily of Casein and Lipids. The cheese ripening process extends over a considerable duration and involves numerous complex biochemical transformation stages, with various groups of microorganisms participating. Within the cheese mass, propionic bacteria are highly active, fermenting Lactic into Propionic Acid, Acetic Acid, and CO2. Both acids contribute to the cheese’s tangy, distinctive flavor. This stage is referred to as the ripening process. During this period, Casein continues to be broken down into peptides under the action of Renin enzyme and Lactic bacteria. Upon cheese ripening, 2/3 of the Casein is hydrolyzed into Peptones, Amino Acids, and a small amount of NH3.

Casein coagulation reaction process
Casein coagulation reaction process


Cheese flavor is a common ingredient in many types of foods and beverages, and it can be used in various ways to create rich and delicious flavors. Below are some popular applications of cheese flavor in food:

Cheese sticks and cheese balls: Cheese flavor is often used to create the distinctive taste of cheese in products such as cheese sticks, cheese balls, or various types of cheese like Gouda, Cheddar, Mozzarella…

Cheese sauce: Cheese flavor is commonly added to sauces like cheese sauce to enhance the deep flavor of cheese and create a smooth, creamy layer.

Pizza: Cheese flavor is an essential component in pizza recipes, helping to create a melted cheese layer on the surface of the pizza and providing a characteristic delicious aroma.

Pasta dishes: Cheese flavor is often used to make sauces for pasta dishes such as Italian pasta or olive pasta, creating a rich and enticing flavor.

With a nutty taste, cheese flavor is widely used in food
With a nutty taste, cheese flavor is widely used in food

Grilled dishes: Cheese flavor can be used as a seasoning for grilled dishes such as chicken wings, beef, or even vegetables to enhance the flavor and richness of the dish.

Sandwiches: Cheese flavor is often used in various types of sandwiches such as grilled cheese sandwiches to create a melted cheese layer.

Fried dishes: Cheese flavor can also be used as a coating for various foods before frying, creating a delicious crispy crust and the distinctive flavor of cheese.

Salads: Cheese flavor can be used as a main or supplementary ingredient in salads, creating a rich, creamy layer and delicious aroma.


To achieve complete cheese flavor with standard taste and make an impression on consumers, it requires a strict production process and a considerable amount of time. Therefore, to meet the diverse needs for cheese flavor and save production time in many product lines on the current market, the research and development of distinctive, natural cheese flavors for each application group have been continuously carried out by PEROMA Co., Ltd. Over time. With modern and optimized production lines, cheese flavor is produced suitable for various product lines including liquid cheese flavor and powdered cheese flavor with diverse scent profiles for customers to freely and comfortably choose. Cheese flavor is suitable for products such as cheese, cookies, sponge cakes, various candies, jellies, ice cream, etc., to enhance the sensory and nutritional value of the products. With a usage rate of <0.2% in the final product (for liquid flavoring) and <1% in the final product (for powdered flavoring), it can already make a difference in the taste of the product, attracting consumers.

Cheese flavored products at PEROMA
Cheese flavored products at PEROMA

PEROMA takes pride in over 20 years with a highly specialized R&D team, rich experience, advanced technology, leading market trends, and modern equipment, automated production lines ensuring compliance with ISO 9001:2015, ISO 22000, FSSC 22000, HALAL, KOSHER standards, etc. PEROMA is considered the leading supplier of quality Cheese flavor today, also providing various types of natural essential oils, concentrates, extracts, and food flavorings, diverse wholesale cosmetics ingredients, catering to the needs of usage or business purposes. Furthermore, PEROMA also conducts research on formulas according to the specific requirements of customers.

Through the provided article above, readers surely have a clearer understanding of the widely favored Cheese flavor and its diverse applications in food. Don’t forget to contact PEROMA to own the highest quality and most reputable Cheese flavor products!

Contact the hotline and email for advice and support:


HCM Hotline: 0919 436 882

HN Hotline: 0918 885 564




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