Enzyme-modified cheese: Difference between revisions

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Enyzme-modified cheese (EMC) is a concentrated cheese flavour ingredient that is produced from cheese^[1] or cheese curd^[2] by treatment with enzymes such as proteases, lipases and esterases.^[3]

EMCs are used in paste or dry form,^[1]^[2] and are added to foods at dosages of around 1-2%^[4] or up to 5%^[5] to provide a cheesy flavour. They are usually 10-30 times as intense in flavour as natural cheeses,^[1] but have a different taste profile from the original cheese.^[2] The enzyme treatment can improve the performance of processed cheese processes.^[1]

In the European Union, EMC is considered a flavouring preparation when used without other flavourings.^[6] In the United States, EMCs have Generally recognized as safe status.^[6]

References

^ ^a ^b ^c ^d Sinha, Nirmal K. (2007-04-27). Handbook of Food Products Manufacturing, 2 Volume Set. John Wiley and Sons. ISBN 978-0-470-04964-8.
^ ^a ^b ^c McSweeney, P. L. H. (2007-06-30). Cheese Problems Solved. Elsevier. ISBN 978-1-84569-353-4.
^ Lösche, Prof Dr Klaus (2000-01-01). Enzyme in der Lebensmitteltechnologie (in German). Behr's Verlag DE. ISBN 978-3-86022-640-7.
^ Uhlig, Helmut (1998-04-06). Industrial Enzymes and Their Applications. John Wiley & Sons. ISBN 978-0-471-19660-0.
^ Law, B. A. (2012-12-06). Microbiology and Biochemistry of Cheese and Fermented Milk. Springer Science & Business Media. ISBN 978-1-4613-1121-8.
^ ^a ^b Cheese : chemistry, physics & microbiology. Paul L. H. McSweeney, Patrick F. Fox, Paul Cotter, David W. Everett (Fourth ed.). Saint Louis. 2017. ISBN 978-0-12-417017-9. OCLC 987696606.{{cite book}}: CS1 maint: location missing publisher (link) CS1 maint: others (link)

[:0-1] Sinha, Nirmal K. (2007-04-27). Handbook of Food Products Manufacturing, 2 Volume Set. John Wiley and Sons. ISBN 978-0-470-04964-8.

[:1-2] McSweeney, P. L. H. (2007-06-30). Cheese Problems Solved. Elsevier. ISBN 978-1-84569-353-4.

[3] Lösche, Prof Dr Klaus (2000-01-01). Enzyme in der Lebensmitteltechnologie (in German). Behr's Verlag DE. ISBN 978-3-86022-640-7.

[4] Uhlig, Helmut (1998-04-06). Industrial Enzymes and Their Applications. John Wiley & Sons. ISBN 978-0-471-19660-0.

[5] Law, B. A. (2012-12-06). Microbiology and Biochemistry of Cheese and Fermented Milk. Springer Science & Business Media. ISBN 978-1-4613-1121-8.

[:2-6] Cheese : chemistry, physics & microbiology. Paul L. H. McSweeney, Patrick F. Fox, Paul Cotter, David W. Everett (Fourth ed.). Saint Louis. 2017. ISBN 978-0-12-417017-9. OCLC 987696606.{{cite book}}: CS1 maint: location missing publisher (link) CS1 maint: others (link)

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