Lipomod™ 768P is different to most microbial enzymes due to increased medium and long fatty acid chain hydrolysis producing more rounded and mature notes: the best available microbial alternative to pre-gastric esterase. Lipomod™ 621P, a mixed fungal esterase and protease suitable for both vegetarian and kosher markets, can be used in order to achieve a Swiss-style flavour. If you’re interested in the hydrolysis of cream to produce cheddar-type and Romano-type flavours then please contact us regarding Lipomod™ 772P.

Various proteases, including Promod™ 215P, Peptidase 436P and both Flavorpro 192P and Flavorpro 750P, develop proteolytic savoury notes typical of mature cheeses. These are ideal for both EMC and accelerated ripening applications. Furthermore, F192P and P436P can also be used in conjunction with other enzymes to reduce bitterness. Also newly available from Biocatalysts is Promod™ 775P, a new protease product which accelerates proteolysis in low-fat mozzarella and other filata cheeses in order to improve the string and melt properties of the cheese.

If you would like to extend or improve your range of flavour profiles for EMC or accelerated ripening applications please fill in a web contact form or email sales@biocats.com. Using various flavour matching techniques and vast experience in the production of EMC, Biocatalysts can create new flavours or match existing ones depending on your requirements.