Enzyme Modified Cheese & Enzyme Modified Dairy Ingredients - Presentation




The EMC and EMDI are the reproduction of the natural aromatic profiles of a cheese or dairy products, achieved by enzymatic and/or microbiological action(s) on a raw cheese material (fresh curd cheese, immature cheese, dairy ingredients). The aromatic intensity of the EMC and EMDI is 15 to 20 times stronger than a classical dairy product. The range of EMC and EMDI covers as well classical notes (butter, cream, emmental, goat cheese, cheddar, blue, parmesan, gruyere,...) as specific notes ( au gratin emmental , gruyere, creamy goat cheese,...).

Why use EMC & EMDI ?

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  - Natural products guaranteed GMO free and "Clean Label" ;

- Cheese or dairy taste enhancers while bringing longer moothfullness than artificial or synthetic flavours

- Longer shelf life compared to classical dairy or cheese products

- Easy to use and store : no cutting, less steps needed

- Several forms available : powder, paste or liquid according to the references

- High thermostability, so conservation of the aromatic profile after heat treatment

- Significant reduction of fat rate of your light/diet products while keeping taste and gustatory pleasure

- Formulation costs reduced by partial or complete substitution of the cheese and/or dairy raw materials.



   - References
- Applications
- Brochure.
 





Quality
- Regulation.