Enzyme Modified Cheese & Butter


FlavoRole EMC&EMB product series consists of 100 % dairy-based ingredients. The specially selected dairy-based ingredients are combined to form a slurry mixture and then the mixture as a substrate is treated with various natural enzymes and dairy cultures to accelerate maturation, so that high amount of natural taste & aroma compounds related to cheese & butter can be released.

Finally, the products obtained are heated to high temperature in order to inactivate the enzymes and microorganisms for the prevention of post-biochemical reactions.

FlavoRole products can be defined as ‘’high concentrated real cheese & butter flavours’’.

High concentrated flavour means that flavour intensity is 20-40 times more than that of real natural product.

In addition, the most important aspect of the product series is that flavour characteristics are identical to that of natural product. In other words, FlavoRole is an exact solution for cheese & butter flavour applications.

FLAVOROLE EMC 

FLAVOUR CHARACTERISTICS 

Cheddar YC

Young cheddar

Cheddar R

Cheddar

Cheddar EXM

Extra-mature cheddar

Cheddar W

Mature cheddar

Cheddar L

Cheddar

Cheddar CH

Cheesy

Blue Cheese

Blue cheese, Stilton, Gorgonzola, Danish Blue

Goat

Goat milk cheese

Sheep M

Sheep milk cheese

Sheep EXM

Mature sheep milk cheese

Edam

Edam

Ezine Cheese

Feta

Gouda

Gouda

Parmesan

Parmesan, Grana Padano

 

FLAVOROLE EMB 

FLAVOUR CHARACTERISTIC 

Buttery

Buttery taste & aroma with lipolyzed fat flavour notes

Buttery ART

Fully artisanal butter taste & aroma

Buttery HS

Buttery taste & aroma

 

OTHER PRODUCTS       

FLAVOUR CHARACTERISTIC 

Dairy-based Distillate

Butter flavour

Dairy-based Permeate

Lactic acid-based flavour

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