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Microbial Enzymes Open-up Italian Flavoured Enzyme Modified Cheese for Kosher & Halal Markets

20 November 2014

Animal pregastric esterase’s (PGEs) are easily available and widely used for Enzyme Modified Cheese (EMC) applications, mostly to produce Italian-type flavour (e.g. Parmesan Romano, Provolone).

But what if you want to create an EMC suitable for vegetarian, kosher or halal markets? Biocatalysts Ltd offer a portfolio of enzymes for EMC including microbial PGEs, which can help to open-up global markets for EMC manufacturers through the development of Italian flavour type EMCs without the use of animal derived enzymes. This enables products that have been developed using microbial PGEs to be labelled as vegetarian, halal and kosher. 

Biocatalysts offer three microbial PGEs - Flavorpro™ C, Flavorpro™ K and Flavorpro™ L- which match the flavour created by calf, kid and lamb PGEs respectively. They produce Italian-type (“piccante”) flavour EMCs, characterised as having butyric, sulphur and brothy aroma. 

To confirm the enzyme activity and flavour profile similarities between the microbial PGEs - Flavorpro™ C, Flavorpro™ K and Flavorpro™ L- and their animal equivalents, Biocatalysts commissioned an external flavour analyst to evaluate EMCs made with these enzymes. No significant differences in the flavour profiles between the microbial PGEs and their animal equivalents were observed.

Along with their standard range of enzymes for EMC, Biocatalysts also has the capabilities to develop and commercially manufacture unique enzymes. This provides EMC manufacturers with the ability to create truly bespoke flavours that are different from their competitors and suitable for vegetarian, kosher and halal markets.

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