Enzyme-modified cheese

Enzyme-modified cheese (EMC) is a concentrated cheese flavour ingredient that is produced from cheese[1] (or its upstream ingredients)[2] by treatment with enzymes such as proteases (not including the usual rennet), lipases and esterases.[3] These enzymes accelerate the ripening of cheese, which is normally done with enzymes released by an microbial culture. They may be added to during cheesemaking, after the cheese curds have been pressed, or even after the cheese has been naturally aged.[4]

EMCs are used in dry (solid form similar to the parent cheese) or paste forms.[1][2] They are generlly added to foods at dosages of around 0.1-2%[4][5] (up to 5%[6]) to provide a cheesy flavour. They are usually 10-30 times as intense in flavour as natural cheeses,[1] but have a different (much exaggerated) taste profile from the parent cheese.[2] A number of EMC flavors are available via manipulation of the parent cheese, enzyme mixtures, or aging times. They include mild, medium, and sharp Cheddar, as well as Colby, Swiss, Provolone, Romano, Mozzarella, Parmesan, and Brick.[4] EMCs are used in processed cheese,[1] cheese powders, cheese spreads, and salad dressings.[4]

In the European Union, EMC is considered a flavouring preparation when used without other flavourings.[7] In the United States, EMCs have Generally recognized as safe status.[7]

References

Sinha, Nirmal K. (2007-04-27). Handbook of Food Products Manufacturing, 2 Volume Set. John Wiley and Sons. ISBN 978-0-470-04964-8.
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.
Moskowitz, Gerard J.; Noelck, Suellen S. (August 1987). "Enzyme-Modified Cheese Technology". Journal of Dairy Science. 70 (8): 1761–1769. doi:10.3168/jds.S0022-0302(87)80208-4.
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.
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: others (link)

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[: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.

[MOSKOWITZ-4] Moskowitz, Gerard J.; Noelck, Suellen S. (August 1987). "Enzyme-Modified Cheese Technology". Journal of Dairy Science. 70 (8): 1761–1769. doi:10.3168/jds.S0022-0302(87)80208-4.

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

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

[:2-7] 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: others (link)