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Enzyme Modified Cheese Flavour Ingredients
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01/09/2000
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Wilkinson, M., Kilcawley, K., Mulholland, E., Enzyme Modified Cheese Flavour Ingredients, End of Project Reports, Teagasc, 2000.
Abstract
Enzyme-modified cheeses (EMCs) are defined as concentrated cheese
flavours produced enzymatically from cheeses of various ages and are principally used as an ingredient in processed foods, where they provide a cost-effective
alternative to natural cheese. They can be used as the sole source of cheese flavour to
intensify an existing cheese taste, or to impart a specific cheese character to a more bland
product. Their main applications are in processed cheese, analogue cheese, cheese
spreads, snack foods, soups, sauces, biscuits, dips and pet foods. Their main advantages
over other cheese flavour ingredients are: low production costs, consistency, high flavour
intensity, diverse flavour range, extended shelf- life, low storage costs and increased
functionality.
EMCs are generated utilising the same flavour pathways that occur in natural cheese
ripening i.e. proteolysis, lipolysis and glycolysis. They are not as easy to differentiate as
natural cheeses, as they are characterised by flavour and aroma alone as texture is not a
factor in EMC production. The relationship of the flavour of EMCs to the flavour of the
corresponding natural cheese remains unclear. This is especially true for Cheddar EMC
which is commercially available in a range of Cheddar flavours . Despite the fact that a
wide range of commercial EMCs are available, there is very little detailed information
available regarding their properties or the specific production processes used.
The main objective of this research was to build a knowledge base on EMC products and
to utilise this to develop a biotechnological process for the production of improved enzyme
modified cheeses for use as flavour ingredients. The strategy was to establish quantitative
relationships between the compositional, proteolytic and lipolytic parameters and the
sensory characteristics of EMCs. This data would then be used to develop a predictive
model for flavour development in EMC production and the subsequent generation of an
optimised EMC process enabling the generation of a range of cheese flavours from single
or multiple substrates.