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Lipomod 801MDP

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Introduction

Microbial alternative to pancreatic lipase, with low level of protease activity to produce an intense free fatty acid flavour with brothy and sulphur undertone notes in Enzyme Modified Cheese (EMC).

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Application Solution

The Use of Enzymes for Dairy Flavour Enhancement

Enzymes have been used for centuries to produce flavour in dairy products. Traditionally flavour is generated by enzymes produced from microflora present in cheese, butter, or cream and time is required for these complex flavours to evolve. In more recent times the addition of exogenous (external source) enzymes to immature cheese, butter oil or cream has been used to speed this process up intensifying the flavour in hours and days instead of weeks and months.

Market Sectors: Food and Beverages Dairy
Form: powder

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Lipomod 801MDP

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