Bushra Griffith
Enzyme-modified cheese (EMC) is a concentrated cheese flavour ingredient that is produced from cheese or its upstream ingredients. EMCs are used to impart flavour to processed cheese, cheese-flavoured snack foods, and cheese dips. They are generally added to foods in small dosages to provide a cheesy flavour. The enzymes used in EMCs are not the same as those used in traditional cheesemaking, such as rennet. Instead, they are often microbial enzymes derived from various sources, including plants and bacteria. While EMCs are considered safe in the United States and are widely used in the food industry, some people may have concerns about the use of enzymes and their potential impact on health.
| Characteristics | Values |
|---|---|
| What is enzyme-modified cheese (EMC)? | A concentrated cheese flavour ingredient that is produced from cheese or its upstream ingredients by treatment with enzymes such as proteases, lipases and esterases. |
| How is EMC produced? | By homogenization of fresh curd or young cheese, pasteurization, addition of an enzyme cocktail containing proteinase activity and possibly bacterial cultures, incubation, and repasteurization. |
| What is EMC used for? | To impart flavour to processed cheese, cheese-flavoured snack foods, cheese dips, and baked goods. |
| What are the benefits of EMC? | EMC offers a cost-effective alternative to natural cheese as a source of cheese flavour, with flavour intensities up to 30 times that of natural cheese. It also has a longer shelf life than natural cheese. |
| Is EMC safe to consume? | EMC is generally recognized as safe in the United States and is considered a flavouring preparation in the European Union when used without other flavourings. |
| What are the concerns about EMC? | The enzymes used in EMC may be derived from animal, microbial, or vegetable sources, and there is no standard for calling out the source on labels. Some consumers may find the use of certain enzymes, such as those derived from calf stomachs, unpleasant or unethical. |
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What You'll Learn
- Enzyme-modified cheese is generally recognised as safe in the US
- EMCs are made from young and downgraded cheese
- EMCs are used to flavour processed cheese, snacks and baked goods
- EMCs are 10-50 times more flavourful than natural cheese
- EMCs were developed to overcome limitations of natural cheese as a food ingredient
Enzyme-modified cheese is generally recognised as safe in the US
Enzyme-modified cheese (EMC) is a concentrated cheese flavour ingredient that is produced from cheese or its upstream ingredients. EMCs are used mainly to impart flavour to processed cheese, cheese-flavoured snack foods, and cheese dips. They are also used in the manufacture of baked goods.
EMCs were first made in the 1970s to address certain limitations of natural cheeses, such as low flavour stability, flavour inconsistency, insufficient flavour strength, relatively high cost, and the need for comminution before application. EMCs are produced by exploiting the natural biochemical cheese flavour pathways through enzyme technology, resulting in cheese flavour intensities of up to 30 times that of the corresponding natural cheese.
In the United States, EMCs have generally been recognised as safe. The US standards of identity for cheese allow for the use of enzymes in curing or flavour development for various styles of cheese, in addition to the usual clotting enzymes (rennet). These enzymes are used to accelerate and intensify the ripening of cheese, which is normally done with enzymes released by a microbial culture.
While EMCs are considered safe in the US, it is worth noting that they are not natural cheese. They are highly processed and may contain ingredients that some consumers may wish to avoid, such as animal-derived enzymes or other additives. As with any processed food product, it is always a good idea to review the ingredients and nutritional information before consuming EMCs or products containing EMCs.
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EMCs are made from young and downgraded cheese
Enzyme-modified cheese (EMC) is a concentrated cheese flavour ingredient that is produced from cheese (or its upstream ingredients) by treatment with enzymes such as proteases, lipases and esterases. EMCs are made from young and downgraded cheese. The process of making EMC involves homogenization of fresh curd or young cheese, pasteurization, addition of an enzyme cocktail, and possibly bacterial cultures followed by incubation.
EMC products are often made from downgraded and young cheeses, which are exposed to proteolytic and lipolytic enzymes in EMC processing to break down proteins and milk fat to liberate flavoursome compounds. The cheese is size-reduced, heated, and treated with polyphosphates to liquefy it and adjust the pH to 6.6–6.68. The liquefied cheese is then homogenized and pasteurized to destroy cheese starter bacteria and other contaminant organisms.
The process of making EMC from young and downgraded cheese allows for the creation of a cost-effective alternative to natural cheese as a source of cheese flavour. EMCs offer cheese flavour intensities of up to 30 times that of the corresponding natural cheese. This intensified flavour is achieved through the use of enzymes, which accelerate the ripening process and enhance the flavour of the cheese.
The development of EMCs addresses the limitations of natural cheeses as food ingredients, including low flavour stability, flavour inconsistency, insufficient flavour strength, relatively high cost, and the need for comminution prior to application. By using young and downgraded cheese as a base, EMC manufacturers can create a more consistent and potent cheese flavour while also reducing costs.
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EMCs are used to flavour processed cheese, snacks and baked goods
Enzyme-modified cheese (EMC) is a concentrated cheese flavour ingredient that is produced from cheese or its upstream ingredients, such as milk and curd. EMCs were first developed in the 1960s-1970s to address certain limitations of natural cheeses as food ingredients, including low flavour stability, flavour inconsistency, and insufficient flavour strength.
EMCs are used to flavour processed cheese, snacks, and baked goods. They are added to foods at dosages of around 0.1-2% but can be used at up to 5% to provide a cheesy flavour. EMCs have a flavour intensity that is 10-30 times that of natural cheeses, although the taste profile is different from the parent cheese.
EMCs are produced by exploiting the natural biochemical cheese flavour pathways through enzyme technology. Enzymes such as proteases, lipases, and esterases are used to accelerate and intensify the ripening process, which is normally done with enzymes released by microbial cultures. EMC production involves the homogenisation of fresh curd or young cheese, pasteurisation, and the addition of an enzyme cocktail. The mixture is then incubated under controlled conditions to allow for proper flavour development.
EMCs are available in paste or powder form. The paste may be packaged and stored at refrigeration temperatures or dried to create a powder with a longer shelf life. EMCs can be used to flavour a variety of cheese-flavoured products, including processed cheeses, cheese dips, snacks, and baked goods.
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EMCs are 10-50 times more flavourful than natural cheese
Enzyme-modified cheese (EMC) is a concentrated cheese flavour ingredient that is produced from cheese or its upstream ingredients. EMCs are used to impart flavour to processed cheese, cheese-flavoured snack foods, and cheese dips. They are also used in the manufacture of baked goods.
EMCs are produced by exploiting the natural biochemical cheese flavour pathways through enzyme technology. This results in cheese flavour intensities of up to 30-fold that of the corresponding natural cheese. The enzymes accelerate and intensify the ripening of cheese, which is normally done with enzymes released by microbial cultures. They may be added during cheesemaking, after the cheese curds have been pressed, or even after the cheese has been naturally aged.
EMCs are generally 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 they have a different (much exaggerated) taste profile from the parent cheese. By manipulating the parent cheese, enzyme mixtures, or aging times, a number of EMC flavours are available. For example, mild, medium, and sharp Cheddar, as well as Colby, Swiss, Provolone, Romano, Mozzarella, Parmesan, and Brick.
The flavour 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. The flavour profile or intensity is sometimes proportional to the degree of lipolysis and the release of low molecular weight free fatty acids.
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EMCs were developed to overcome limitations of natural cheese as a food ingredient
Enzyme-modified cheese (EMC) was developed in the 1960s and 1970s to address certain limitations of natural cheese as a food ingredient. One of the main limitations of natural cheese is its low flavour stability due to ongoing biochemical and microbiological changes during storage, which can lead to flavour inconsistency. Natural cheese also often lacks sufficient flavour strength to impart a strong cheese flavour when used in small quantities.
EMCs are concentrated cheese flavour ingredients that offer a cost-effective alternative to natural cheese as a source of cheese flavour. They are produced by exploiting the natural biochemical cheese flavour pathways through enzyme technology, resulting in cheese flavour intensities up to 30 times stronger than natural cheese. This is achieved by using enzymes to accelerate and intensify the ripening process, which is normally done with enzymes released by microbial cultures.
EMCs are typically made from young cheeses that are exposed to proteolytic and lipolytic enzymes to break down proteins and milk fat, liberating flavoursome compounds. The enzymes used include proteases, lipases, and esterases, but not the usual rennet. This process allows for the creation of EMC variants of most major natural cheese varieties, such as Cheddar, Blue, Romano, Parmesan, and Gouda, with different intensities, colours, and specific characteristics.
In addition to flavour advantages, EMCs also have a longer shelf life than natural cheese. The paste form of EMC can be packaged and stored under refrigeration, while the powder form has an even longer shelf life and is better suited for applications involving dry blending with other ingredients. These characteristics make EMCs more suitable for use in processed cheese, cheese-flavoured snack foods, baked goods, and cheese dips.
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Frequently asked questions
Enzyme-modified cheese (EMC) is a concentrated cheese flavour ingredient that is produced from cheese or its upstream ingredients. EMC is used to impart flavour to processed cheese, cheese-flavoured snack foods, and cheese dips.
In the United States, EMCs are generally recognized as safe. However, the exact details of specific EMC production protocols are often proprietary information, so it is difficult to determine their specific health effects.
Enzymes in cheese are catalysts that can be of animal, microbial, or vegetable origin. They are used to accelerate and intensify the ripening of cheese.
EMC was developed in the 1960s-1970s to address certain limitations of natural cheeses, such as low flavour stability, inconsistency, insufficient flavour strength, high cost, and the need for comminution before application.
EMC variants of major natural cheese varieties, such as Cheddar, Blue, Romano, Parmesan, Colby, Gouda, Camembert, Mozzarella, Gruyere, Asiago, Gorgonzola, and Emmental, are commercially available.
