Cheese Parmesan Enzyme Modified
Enzyme-modified cheeses (EMCs) which provide intense cheese flavor, are made from special blends of natural cheese with added lipases and other natural food-grade enzymes. Flavor concentration 10 to 20- fold as high as that of the ripened cheeses develops in one to three days. The cheese paste is then heat-treated to stop the biochemical reaction and cooled. EMCs are available in paste form as well as dried form. EMCs offer significant savings and functional benefits in products such as cheese-flavored crackers and other bakery items.