Cheese Modification

Modify and Enhance the flavor of enzymatic modified cheese (EMC)

Benefit:

1. Strong flavors can be produced from fresh cheese in a few hours or days.

2. Reduced processing time leads to significant cost savings.

3. Distinct characteristic flavors can be produced by changing enzyme dosage, process time, and process conditions

4. Characteristic fatty acid flavors can be produced using a enzyme

5. The resulting cheese flavors can be used as a flavoring in snack foods, ready meals, sauces, and biscuits