#$%^&*AU2006203710B220120809.pdf#####HEAT-STABLE FLAVORING COMPONENTS AND CHEESE FLAVORING SYSTEMS INCORPORATING THEM ABSTRACT Heat-stable flavor components, which can be used in cheese flavoring 5 systems to prepare food products, including cheeses, having desired flavor profiles. The flavoring components are obtained by addition of flavorgenerating whey source as part of a fermentation process in which the whey source provides a source of flavor, and a lipid source is added which traps and stabilizes, and thus preserves, flavor compounds in the fermented mixture io during a subsequent heat treatment used for culture inactivation. Methods of making and using these flavoring components and flavoring systems in food products, such as cheese products, also are provided.
