KAMDHENU UNIVERSITY

NAME : PATEL RIPALKUMAR MANHARBHAI

RAYGOR PIYUSHBHAI MANSUKHBHAI
RATHOD DHAIRYA JITENDRAKUMAR
VAGHELA NEHABEN ATULBHAI
RABARI DASHRATHBHAI DARGHABHAI
TOPIC : ENZYME MODIFIED CHEESE (EMC)
 ENGYME MODIFIED CHEESE
• Chees that has been treated enzymatically to enhance the flavour or a
significant portion of the flavour profile can be called enzymed modifid
cheese.
• EMC is derived from cheese by enzymtically means. Enzyme may be added
during the manufactred of the cheese or after the cheese curd has been
pressed or even after a period of aging.
• Enzymed modified cheese may have a texture simlar to or slightly
modified from the texture of the variety of chees it represents or it may be
in paste form. The nature of the prroduct is affected by the choice of
enzyme, condition of incubation, and the stage at which the enzyme is
added.
 HOW ARE THEY MADE?
The cheese itself may be modified.
In general, the enzyme and substrate are treated to
enhance the interaction.
After incubtion under controlled condition, the
product is treated to inactive the enzyme,
standardization for flavour, and pckaged.
 ENZYMES:
• Many different enzymes are used in the manufactured of EMCs,
and vary depending on the desired flavour aswell as the type of
cheese.
1) PROTEASE :
Protease are used to breakdown the k-casein found on the
surface of casein micells in milk.
Once they loose the protective layer, the unsaturated casein
micells begins to react amongst themselves and form new
clusters ( Cogulating )
Sources of protease include plants, bacteria and fungi, through
traditionally they were obtaned from plants.
2) LIAPASES :
Liapase catalzye the hydrolysis of lipid to fatty acids.
Lipase naturally ocurs in raw milk but are often lost during the
pasterurization process, and so lipase enzmyes are added.
The enzymes attach themselves to the glycerol backbone
within a lipid, and catalyzer the hydrolysis of the glycerides
bnds allowing the released of fatty acids that give cheese its
flavour and aroma.
SOURCES: Yeast, baceria and fungia
 THE BENEFITS OF EMC
• In food manufactured, this means acquiring high quality, aged
chees flavour without the wait, which boosts the bootom line
on production costs.
• EMC is especially useful when there are limited on how much
cheese can be used in a product compared to how much
flavour is needed.
• EMC also added a dynamically to the flavour toolbox offering
more diverse notes through formulation, opening the door to
comlex and intersting cheese flvour for variety of products.
 WHAT ARE THEY USED FOR?
• EMCs creats a natural flavour within 1 to 3 days that would
normally require up to 1 to 2 years to achieve and depending
on the concentration can create a flavour 15 to 30 times the
intensity of natural cheese.
• They are offerd in Paste or power form and can be used to
flavour chips, crackers and other dried food products, in
addition to sauces ,soups and salad dressings.
 CURRENT MARKET:
• In 2008 , a poll showed that 4.2% of adults followed a
vegetarian inclined diet while 3.2% followed a vegetarian diet
and 0.5% identifide themselves as vegans.
• This means that there is a niche market in which huge sales
could come in bacause we are doing this without rennet , a
proteas , from animal source as is common practice in other
cheese manufacturing techniques.
• We can also appeal to the currently growing population of
health conscience and socially aware customers by offering a
cheese flavor that is much more naturall than the typical
processed cheese.