Bolat, Enise BetülErbay, Zafer2025-01-062025-01-0620221304-758210.24323/akademik-gida.10978692-s2.0-85130851254https://doi.org/10.24323/akademik-gida.1097869https://search.trdizin.gov.tr/tr/yayin/detay/1144934https://hdl.handle.net/20.500.14669/1563Cheese 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.trinfo:eu-repo/semantics/openAccessCheeseEnzyme-modified cheeseFlavor ingredientLipolysisProtolysisReview Article1021Q494114493420