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    Model System for the Production of Enzyme Modified Cheese (EMC) Flavours.

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    Author
    Kilcawley, Kieran cc
    Beresford, Tom
    Lee, B.
    Wilkinson, M.G.
    Keyword
    Enzyme modified cheeses
    Cheese flavour ingredients
    Cheesemaking
    Flavour formation
    enzyme-mediated dairy flavour ingredients
    Date
    01/04/2002
    
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    URI
    http://hdl.handle.net/11019/1270
    Citation
    Kilcawley, K., Beresford, T., Lee, B., Wilkinson, M.G., Model System for the Production of Enzyme Modified Cheese (EMC) Flavours, End of Project Reports, Teagasc, 2002.
    Abstract
    Natural cheese flavour ingredients, in the form of enzyme modified cheeses (EMCs), are widely used in the convenience food industry and can provide high volume added opportunities for the cheese industry. Many EMCs are produced using commercial enzyme preparations and previous studies have indicated that they contain side activities in addition to their stated main activity (see DPRC Report No.10). Therefore, it is critical that the exact enzyme complement of these preparations are known before they can be used to produce EMC of specific requirements on a consistent basis. The scientific basis of rapid enzyme mediated flavour formation in the production of EMCs is not fully understood. Consequently this knowledge gap is a major obstacle in the development of high value cheese flavour ingredients. Hence, a major objective of this project was to deepen the scientific understanding of flavour formation with a view to the production of natural enzyme-mediated dairy flavour ingredients with commercial potential. The ultimate aim was to develop the technology to produce customised high value dairy flavour ingredients in an optimised process.
    Funder
    Department of Agriculture, Food and the Marine, Ireland; Irish Dairy Levy Research Trust
    Collections
    Food Programme End of Project Reports
    Food Programme End of Project Reports
    Food Quality & Sensory Science

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