As discussed in class, galactose plays a key role in the browning reaction observed in cheese products. In detail, browning occurs through an intricate interaction(Maillard reaction) between reducing sugars, like galactose, and amino acids released from protein breakdown. In this post, I aim to delve deeper into the potential implications of the browning reaction on human health.
Browning reactions that happen in food can generate chemical compounds leading to cancer.
Cheese browning typically occurs before it is served to the customer through heating. The compounds generated during these browning reactions can pose risks to human health (Gulland, 2017). These reactions contribute to the formation of carcinogens such as heterocyclic amines and polycyclic aromatic hydrocarbons (Bhargava et al., 2004; Sugimura et al., 2004). Furthermore, acrylamide, a well-documented carcinogen, forms from sugars and amino acids (primarily asparagine) in heated food items when temperatures surpass 120°C (Becalski et al., 2003). These heat-induced carcinogens elevate the likelihood of stomach and colorectal cancers.
Why do we still need browning in cheese products?
While it’s true that browning reactions in food can produce carcinogenic compounds, such reactions are often desired for their impact on flavor, texture, and appearance. In the case of cheese, browning, also known as the Maillard reaction, can enhance the taste and aroma, creating a desirable flavor profile. Another point is that while these compounds may pose potential health risks, the levels generated from moderate consumption of browned cheese are generally not considered significant enough to cause harm to human health. Additionally, the body’s natural detoxification processes can help mitigate the impact of these compounds. Additionally, the visual appeal of golden-brown cheese can make it more appetizing to consumers. It’s important to note that the degree of browning and the associated formation of harmful compounds can vary depending on factors such as cooking temperature, duration, and ingredients used. Food safety guidelines and recommendations often advise moderation and careful monitoring of browning processes to minimize the formation of potentially harmful compounds while still achieving the desired culinary outcomes. My recently published paper also demonstrated some benefits to human gut health due to the browning reaction that happens in foods.
Besides browning, fermentation provides a special flavor during cheese production.
The fermentation process involves the conversion of lactose (milk sugar) into lactic acid by bacterial cultures, typically including strains of Lactobacillus and other beneficial microorganisms. This acidification not only helps in coagulating the milk proteins to form curds but also contributes to the development of complex flavors and textures in cheese. During fermentation, these bacterial cultures produce various compounds that contribute to the unique taste and aroma of cheese. For example, certain bacteria produce enzymes that break down proteins and fats, releasing flavorful compounds such as amino acids and fatty acids. Additionally, the metabolic activities of bacteria can produce compounds like diacetyl, which imparts a buttery aroma, and acetoin, which contributes to a creamy taste.
Generally, both fermentation and browning can impart distinctive flavors to cheese products. Browning reactions, typically induced by heating, may potentially lead to adverse effects on human health. However, fermentation, which involves the participation of microbial cultures, can potentially result in beneficial effects on human health. Have you ever thought about the influence of browning reactions on food materials? Which flavor do you favor: the original taste of the cheese or the flavor that develops through browning?
image source: Maanvi Singh