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Enzyme-modified cheese (EMC) is a concentrated cheese flavour ingredient that is produced from cheese (or its upstream ingredients) by treatment with enzymes. EMCs were first made in the 1970s and are used in powder or paste form. They are added to foods to provide a cheesy flavour. EMCs are generally added at dosages of around 0.1-2% (up to 5%) and are 10-30 times as intense in flavour as natural cheeses. The flavour of an EMC depends on the curds and the enzyme composition. Enzyme-modified cheddar cheese is derived from cheddar cheese by enzymatic means. Enzymes may be added during the manufacture of cheese or after aging.
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What You'll Learn
Enzyme-modified cheese (EMC) is a concentrated cheese flavour ingredient
EMCs are added to foods in small amounts, typically between 0.1% and 2%, to provide a strong cheesy flavour. They can be added during cheesemaking, after the cheese curds have been pressed, or even after the cheese has undergone natural ageing. This flexibility in the EMC production process allows manufacturers to acquire high-quality, aged cheese flavours without the long wait, thus reducing production costs.
The flavour of EMC depends on the curds and the enzyme composition used. For example, a cheddar-type EMC derives most of its lactate and acetate from the natural cheddar curd it is based on. EMC flavours can be manipulated by varying the parent cheese, enzyme mixtures, or ageing times. By the 1980s, EMC flavours included mild, medium, and sharp Cheddar, Colby, Swiss, Provolone, and more. Today, EMC flavours are even more diverse.
EMCs are a popular choice for food manufacturers due to their ability to provide intense cheese flavour with minimal addition. They offer a wide range of flavour notes, making them suitable for various product applications. However, some manufacturers prefer alternatives like concentrated cheese paste due to the more natural perception of these options among consumers.
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EMC is produced from cheese or its upstream ingredients
Enzyme-modified cheese (EMC) is a concentrated cheese flavour ingredient that is produced from cheese or its upstream ingredients. EMC was first made in the 1970s and is used in powder or paste form. It is added to foods at dosages of around 0.1-2% (up to 5%) to provide a cheesy flavour. EMCs are 10-30 times as flavourful as natural cheeses, but they have a different taste profile from the parent cheese.
EMC is derived from cheese by enzymatic means. Enzymes such as proteases, lipases, and esterases are added either during the manufacture of cheese or after the cheese has been aged and pressed. An incubation period under controlled conditions is required for the proper flavour development of EMC. These enzymes accelerate and intensify the ripening of cheese, which normally occurs through enzymes released by a microbial culture.
The flavour of EMC depends on the curds and the enzyme composition. For example, a cheddar-type EMC derives most of its lactate and acetate from the natural cheddar curd it is based on. EMC flavours are developed by analyzing the flavouring compounds, such as amino acids and fatty acids, of the target cheese. The flavour of EMC can also be influenced by the incubation of substrates with proteases and different lipases.
EMCs are commonly used in snack coatings, dry mixes, salad dressings, sauces, soups, crackers, and to enhance natural cheeses in seasonings and baked goods. They are a good option for standardizing natural cheese flavour and adding a dynamic to the flavour profile.
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EMC is added to foods at dosages of 0.1-2%
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 (not including the usual rennet), lipases and esterases. EMCs are generally added to foods at dosages of 0.1-2% 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.
EMC is added to foods in powder or paste form. The enzymes accelerate and intensify the ripening of cheese, which is normally done with enzymes released by a microbial culture. They may be added 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 and are considered a flavouring preparation in the European Union when used without other flavourings.
The flavour of an EMC depends on the curds and the enzyme composition. A cheddar-type EMC, for example, derives most of its lactate and acetate from the natural cheddar curd it is based on. EMC production technologies mimic the ripening process of natural cheese, and EMC can achieve natural cheese flavour requirements with very little addition.
EMC is especially useful when there are limits on how much cheese can be used in a product compared to how much flavour is needed. It also adds a dynamic to the flavour toolbox, offering more diverse notes through formulation, opening the door to complex and interesting cheese flavours for a variety of products.
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EMC is an enzyme-treated cheese curd
Enzyme-modified cheese (EMC) is a flavour ingredient produced from cheese or its ingredients, such as cheese curds, using enzymes like proteases, lipases, and esterases. EMC is considered a flavouring preparation in the European Union and has a generally recognised safe status in the United States.
EMC is created by treating cheese curds with enzymes, resulting in a more robust cheese flavour in a shorter time frame. This process involves adding enzymes during the cheese-making process or after the cheese has aged, followed by an incubation period to fine-tune the flavours. The enzymes accelerate and intensify the ripening process, which normally occurs through enzymes released by microbial culture.
The flavour of EMC depends on the curds and the specific enzymes used. For example, a Cheddar-type EMC derives most of its lactate and acetate from the natural Cheddar curd it is based on. EMCs can be formulated to have various flavours, including mild, medium, and sharp Cheddar, as well as Colby, Swiss, Provolone, and Mozzarella.
EMCs are typically used in powder or paste form and added to foods in small amounts, ranging from 0.1% to 2%, or up to 5% for a stronger cheesy flavour. They provide a concentrated cheese flavour that is 10 to 30 times more intense than natural cheeses, making them valuable in applications where there are limits on the amount of cheese that can be used while still needing a significant cheese flavour.
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EMC is considered a flavouring preparation in the EU
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 used in powder or paste form and are added to foods to provide a cheesy flavour. The enzymes used in EMCs accelerate and intensify the ripening of cheese, which is normally done with enzymes released by a microbial culture. EMCs were first made in the 1970s, and by 1986, flavours included mild, medium, and sharp Cheddar, as well as Colby, Swiss, Provolone, Romano, Mozzarella, Parmesan, and Brick.
The process of making EMC involves the manipulation of the parent cheese, enzyme mixtures, or aging times. EMC flavours are developed by analysing the flavouring compounds, such as amino acids and fatty acids, of the target cheese. EMC production technologies mimic the ripening process of natural cheese, and EMC can achieve natural cheese flavour requirements with very little addition.
The mechanism of flavour development in EMC may be related to the curing of cheese. Although many of the mechanisms for flavour development in cheese are not well understood, carbohydrates, proteins, and fats undergo enzymatic degradation during cheese aging, and these reactions are important in the development of flavour in cheese and EMC. An incubation period under controlled conditions is required for proper flavour development in EMC.
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Frequently asked questions
Enzyme-modified cheese, or EMC, is a type of cheese that has been treated with enzymes to intensify its flavour. EMC cheddar cheese is made by adding enzymes to cheddar cheese curds, which accelerates and intensifies the ripening process. The enzymes are added either during the manufacturing process or after the cheese has been aged.
EMC cheddar cheese is used as it has a more robust flavour than regular cheddar cheese, and the flavour can be developed in less than three days, as opposed to the two years it can take for a natural ageing process. It is also a more cost-effective method of producing cheese flavour.
EMC cheddar cheese is made by adding enzymes such as proteases, lipases and esterases to cheddar cheese curds. The enzymes are added during the manufacturing process or after the cheese has been aged, and the cheese is then incubated under controlled conditions to allow the flavour to develop.
The main difference between EMC cheddar cheese and regular cheddar cheese is the intensity of the flavour. EMC cheddar cheese has a much stronger flavour than regular cheddar cheese, and it can also have a more diverse range of flavour notes. EMC cheddar cheese is also produced more quickly and cost-effectively than regular cheddar cheese.
