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Enzyme-modified cheese (EMC) is a type of modified cheddar cheese that is produced by treating cheese or its ingredients with enzymes and microorganisms. The enzymes used include proteases, lipases, and esterases, which are added during cheesemaking or after the cheese has been aged and pressed. EMCs were first made in the 1970s and are used to add a cheesy flavour to foods such as snacks, sauces, soups, and baked goods. They are a cost-effective alternative to natural cheese, offering a more intense flavour and a longer shelf life. Cheddar cheese, the most popular cheese in the UK and the second most popular in the US, has been produced since the 19th century and originates from the village of Cheddar in Somerset, England.
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What You'll Learn
Enzyme-modified cheese (EMC)
EMCs are produced by treating cheese or its ingredients with enzymes such as proteases, lipases, and esterases. An incubation period under controlled conditions is necessary for the proper development of flavour. These enzymes accelerate and intensify the ripening of cheese, which is usually done with enzymes released by a microbial culture. Enzymes may be added during cheesemaking, after the cheese curds have been pressed, or even after the cheese has naturally aged.
The main ingredients for EMC are cheese curd, medium-aged cheeses, selected microorganisms, and a blend of enzymes. The specific combinations of microorganisms and enzymes can be manipulated to yield flavours typical of many different types of cheese, including Cheddar, Parmesan, Swiss, Gouda, Blue, and Mozzarella.
EMCs are generally added to foods in dosages of around 0.1-2%, and 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 taste profile from the parent cheese. EMCs are used in powder or paste forms and are commonly added to snack coatings, dry mixes, salad dressings, sauces, soups, crackers, and baked goods.
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Flavour development
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 were first made in the 1970s and are used in powder or paste forms. They are added to foods at dosages of around 0.1-2% (up to 5%) to provide a cheesy flavour.
EMCs are generally 10-30 times as intense in flavour as natural cheeses, but they have a different taste profile from the parent cheese. 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.
EMCs are produced by exploiting the natural biochemical cheese flavour pathways through enzyme technology. The blending of enzymes (e.g. pregastric esterases, proteinases, peptidases) with fresh curd followed by incubation at temperatures higher than those typically used in cheese maturation results in cheese flavour intensities of up to 30 times that of the corresponding natural cheese.
An incubation period under controlled conditions is required for proper flavour development. These 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.
The mechanism of flavour development in EMCs may be related to the curing of cheese. Carbohydrates, proteins, and fats undergo enzymatic degradation during cheese aging, and these reactions are important in the development of flavour in cheese and EMCs.
EMCs can be used to develop flavours typical of Cheddar, Parmesan, Swiss, Gouda, Blue, and Mozzarella cheeses.
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EMC production
Enzyme-modified cheese (EMC) is a concentrated cheese flavour ingredient that is produced from cheese or its upstream ingredients. EMCs were first made in the 1960s-1970s to address the limitations of natural cheese as a food ingredient. These limitations include low flavour stability, flavour inconsistency, insufficient flavour strength, expense, and the need to comminute cheese before application.
EMCs are produced by treating cheese or its ingredients with enzymes such as proteases, lipases, and esterases. The main ingredients for EMC are cheese curd, medium-aged cheeses, selected microorganisms, and a blend of enzymes. Specific combinations of microorganisms and enzymes can be used to create flavours typical of various cheeses, including Cheddar, Parmesan, Swiss, and Mozzarella.
The production of EMC involves incubating milk proteins and lipids with selected enzymes and microorganisms in a slurry system under controlled conditions. An incubation period is necessary for proper flavour development, and the enzymes used accelerate and intensify the ripening of the cheese. The enzymes 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%, although they can be used at up to 5% to add cheesy notes and reduce the need for aged cheese in formulations. They are typically 10-30 times as intense in flavour as natural cheeses, providing a cost-effective alternative to natural cheese as a source of cheese flavour. EMCs are commonly used in powder or paste forms and are added to products such as seasonings, baked goods, sauces, soups, crackers, and snacks.
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Cheddar cheese
Cheddar is a hard cheese, and like other hard cheeses, it contains 200-300 peptides of various sizes produced from caseins. These peptides are formed through the breakdown of proteins during the ripening process. This process is known as proteolysis and is facilitated by enzymes in the rennet and the enzyme plasmin, which occurs naturally in milk. Some smaller fragments contribute to the flavour profile of the cheese, such as bitterness.
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Cheese powders
Cheddar cheese powder, for example, can be used to make a smooth sauce for pasta, casseroles, or vegetables. It can also be sprinkled on popcorn, baked potatoes, or other snacks for a cheesy flavour. It has a long shelf life and can be stored at room temperature for up to a year without refrigeration.
Enzyme-modified cheeses (EMCs) are also available in powder form and provide a concentrated cheese flavour. They are produced from cheese or its upstream ingredients by treatment with enzymes such as proteases, lipases, and esterases. EMCs offer significant savings and functional benefits in products such as cheese-flavoured crackers and other bakery items. They are generally added to foods at dosages of 0.1-2% to provide a cheesy flavour.
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Frequently asked questions
Modified cheddar cheese is enzyme-modified cheese (EMC) that has been derived from cheese by enzymatic means. Enzymes may be added during the manufacture of cheese or after aging.
EMC is obtained by incubating milk proteins and lipids with selected enzymes and microorganisms in a slurry system under controlled conditions. The main ingredients for EMC are cheese curd, medium-aged cheeses, selected microorganisms, and a blend of enzymes.
EMCs are used to standardize natural cheese flavor and to reduce the requirement for aged cheese in food formulations. They are also more cost-effective than natural cheese as a source of cheese flavor.
EMCs are used in powder or paste forms and are added to foods at dosages of around 0.1-2% (up to 5%) to provide a cheesy flavor. They are commonly used in low-moisture applications such as snacks, crackers, sauces, soups, and baked goods.
