Why does cheese made from soy milk not taste like cheese made from cow’s milk?
What is in milk that makes cheese taste good and give it that cheesy flavor and is it possible to recreate it without milk?
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I think a lot of it has to do with melting point, fats enhance flavors because they go from solid to liquid at body temp, during a transition change they evaporate and carry the flavors with them to your smell receptors.
I don’t think they have found very many edible artificial products that have the right melting point
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