Manufacture of cheese flavor powder

A process for manufacturing cheese flavour powder, comprising:

• storing a volume of unpasteurized standardized whole milk under substantially continuous agitation for at least about six hours and at a temperature of from about six degrees to about 15 degrees C to accelerate lipolysis of triglycerides in the milk by enzymes naturally present in the milk, thereby generating a sufficiently increased level of cheese flavour components comprising one or more of butyric, caproic, caprylic or capric acids or derivative aldhydes or ketones thereof to create a cheese flavour;
• thereafter heating the milk to a temperature sufficient to substantially deactivate said enzymes and thus cause said lipolysis to substantially cease, and to cause previously uncoagulated whey protein naturally occurring in the unpasteurized milk to encapsulate said short-chain fatty acids and their derivative aldehydes and ketones, thereby facilitating subsequent conversion to a powder;
• and
• converting the resultant product to a powder.