Abstract
Enzyme-modified cheese is derived from cheese by enzymatic means. Enzymes may be added during the manufacture of cheese or after aging. An incubation period under controlled conditions is required for proper flavor development. The mechanism of flavor development in enzyme-modified cheese may be related to the curing of cheese. Although many of the mechanisms for flavor development in cheese are not well understood, carbohydrates, proteins, and fat undergo enzymatic degradation during cheese aging, and these reactions are important in the development of flavor in cheese and enzyme-modified cheese. In some instances, the flavor profile or intensity is proportional to the degree of lipolysis and release of low molecular weight free fatty acids as with Romano or Provolone cheese. In other cases, a similar free fatty acid profile enhances both Cheddar flavor and Swiss cheese flavor but is not characteristic for either.Enzyme-modified cheeses are generally added to foods at levels of .1 to 2.0%, although they can be used at 5% of the formulation to add dairy or cheesy notes to foods and to reduce the requirement for aged cheese in food formulations.
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