User:Kmcfarland11222/Enzyme-modified cheese
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Enzyme Modified Cheese
[edit]Enzyme-modified cheese (EMC) are concentrated cheese flavour's produced enzymatically from cheeses of various or different ages . These enzymes accelerate and intensify 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. EMCs were first made in the 1970s.
Uses
[edit]EMCs are used in powder or paste forms. They are generlly added to foods at dosages of around 0.1-2% (up to 5%) to provide a cheesy flavour. They are usually 10-30 times as intense in flavour as natural cheeses, but have a different (much exaggerated) taste profile from the parent cheese. EMCs are used in processed cheese, cheese powders, cheese spreads, and salad dressings.
EMC in dry powder form typically have a longer shelf-life than paste EMC. They can also be used in more applications and are thus more popular as of 2021.
Flavors
[edit]A number of EMC flavors are available via manipulation of the parent cheese, enzyme mixtures, or aging times. By 1986, flavors include mild, medium, and sharp Cheddar, as well as Colby, Swiss, Provolone, Romano, Mozzarella, Parmesan, and Brick. These flavors are developed by analyzing the flavoring compounds, such as amino acids and fatty acids, of the target cheese. Flavors have become even more diverse by the 2020s.
The flavor of an EMC depends on the curds and the enzyme composition. A cheddar-type EMC derives most of its lactate and acetate from the natural cheddar curd it is based on. Varying the amount of proteases and lipases tune the amount of background notes (amino acids, peptides) relative to sharp fatty acid flavors. Swiss cheese additionally require propionates, which comes from glycolysis.
Production
[edit]EMCs are produced by thorough mixing of the source ingredients with enzymes and/or cultures, an incubation period to have the enzyme work, and finalized by terminating enzyme action (usually with heat). Most EMCs take 1–7 days to make.
Most EMCs are made in a one-stream process starting from a hard or semi-hard type cheese curd. Others may separately age the fat and the curd for better tuning of the proteolysis-to-lipolysis flavor ratio.
Few EMC makes use of a starter culture, but Blue cheese flavor is an important exception. The blue mold Penicillium roqueforti is mixed into cream instead of curds (the ketone flavor is produced from fats). With constant aeration and stirring, the desired flavor develops in just 48 hours.
Food standards
[edit]In the European Union, EMC is considered a flavouring preparation when used without other flavourings. In the United States, EMCs have generally recognized as safe status. The US standards of identity for cheese allows "enzymes used in curing or flavor development" for a number of styles of cheeses in addition to the usual "clotting enzymes" (rennet).
https://www.sciencedirect.com/science/article/pii/S0963996905002644