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About: Enzyme-modified cheese     Goto   Sponge   NotDistinct   Permalink

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Enzyme-modified cheese (EMC) is a concentrated cheese flavour ingredient that is produced from cheese or cheese curd by treatment with enzymes such as proteases, lipases and esterases. EMCs are used in paste or dry form, and are added to foods at dosages of around 1-2% or up to 5% to provide a cheesy flavour. They are usually 10-30 times as intense in flavour as natural cheeses, but have a different taste profile from the original cheese. The enzyme treatment can improve the performance of processed cheese processes.