Enzymes to enrich cheese flavour
Cheesemakers can benefit from new strains of enzymes produced by Wales-based enzyme manufacturer Biocatalysts.
The Lipomod 768P differs from many microbial enzymes due to increased medium- and long-chain fatty acid hydrolysis the splitting of chains into smaller components as found in digestion resulting in rounder, more mature notes.
Cheesemakers looking for a Swiss-style flavour may try Lipomod 621P: a mixed fungal enzyme that is suitable for vegetarian and kosher markets.
Biocatalysts also offers enzymes that create savoury notes, typical of mature cheeses such as Promod 215P, Peptidase 436P and both Flavorpro 192P and Flavorpro 750P. These are ideal for companies looking to produce enzyme-modified cheeses or use accelerated ripening applications.
Contact: Biocatalysts
Tel: 0144 384 3712
