Process promises instant mature cheese

Instant mature cheddar cheese could soon be a reality if Kraft Foods commercialises a process which involves creating cheese texture using ultrafiltration separately from the creation of flavour by the novel biotransformation approach of enzyme hydrolysis.

The two resulting components are combined to give instant mature cheese without the need for rennet or starter culture.

According to Dr Stuart West of enzyme specialist Biocatalysts at a seminar on food industry biotransformations, organised by the Pro-Bio Faraday partnership, commercialisation depends on overcoming problems in developing the desired flavour profile.

Test products failed initial consumer trials, but work is in hand to overcome the complex identification of key flavours needed from the hundreds that are created. If successful, the process could transform cheesemaking.

"Companies which make starter cultures and rennet are worried about this technology," said West.

Pro-Bio (www.pro-bio-faraday.com) is to launch a database for enzyme biocatalysts to provide ingredient producers and food manufacturers information on the many enzymes now available.

Meanwhile "funding is virtually in place" for a £7m centre of excellence for biocatalysis at the University of Manchester, said Pro-Bio co-ordinator Arnold Black.