Enzyme-Modified Cheese and Production Techniques

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dc.contributor.authorBolat, Enise Betül
dc.contributor.authorErbay, Zafer
dc.date.accessioned2025-01-06T17:30:17Z
dc.date.available2025-01-06T17:30:17Z
dc.date.issued2022
dc.description.abstractCheese flavor ingredients are used to give or enhance cheese flavor in the formulations of various foods. The demand and interest in cheese flavor ingredients in the food industry and scientific literature have increased in recent years, and the most notable one among them is enzyme-modified cheese (EMC). EMC is the product obtained by processing fresh cheese with enzymatic treatments under controlled conditions to improve or intensify cheese flavor. In EMC production, fresh form or cheese curd of targeted cheese is transformed into homogeneous and stable slurry; and processed with exogenous proteolytic and lipolytic enzymes, then the production is completed by stopping the enzymatic reactions with heat treatment. EMC can be produced with three different production techniques; (1) a two-stage production technique in which proteolytic and lipolytic reactions are carried out in sequence from a single substrate, (2) a component-based production approach in which proteolysis and lipolysis performed separately in different raw materials and the mid products are blended in appropriate proportions, (3) one-stage production technique in which lipolytic and proteolytic reactions simultaneously occur from a single substrate. The production technique and parameters are important in order to obtain desired flavor and to produce a stable EMC product. In this study, as a natural cheese flavor ingredient, EMC was described and the scientific studies were reviewed by focusing on the production and production techniques of EMC. © 2022 by the authors.
dc.identifier.doi10.24323/akademik-gida.1097869
dc.identifier.endpage102
dc.identifier.issn1304-7582
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85130851254
dc.identifier.scopusqualityQ4
dc.identifier.startpage94
dc.identifier.trdizinid1144934
dc.identifier.urihttps://doi.org/10.24323/akademik-gida.1097869
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1144934
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1563
dc.identifier.volume20
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.language.isotr
dc.publisherSidas Medya A.S.
dc.relation.ispartofAkademik Gida
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectCheese
dc.subjectEnzyme-modified cheese
dc.subjectFlavor ingredient
dc.subjectLipolysis
dc.subjectProtolysis
dc.titleEnzyme-Modified Cheese and Production Techniques
dc.title.alternativeEnzim Modifiye Peynir ve Üretim Teknikleri
dc.typeReview Article

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