Enzymes make cheeses to suit the kosher market
Biocatalysts has opened the door to new flavours for enzyme- modified cheese (EMC) manufacturers by launching the "first ever" range of microbial pregastric esterases (PGEs) that match the flavours created by their animal-derived counterparts
PGE is an animal-derived enzyme responsible for the digestion of fat and is used to make hard Italian cheeses such as Parmesan. It is also used to make dairy products such as butter oil.
Animal PGEs are widely used for EMC applications. However, the demand for microbial alternatives to animal enzymes is becoming increasingly significant.
Biocatalysts has recognised this need and has developed the "first ever microbial PGEs that are commercially available".
Flavorpro C, Flavorpro K and Flavorpro L will allow EMC manufacturers to access a wide range of Italian flavour type EMCs and open up global markets as they are all suitable for vegetarian, halal and kosher markets.
Contact: Biocatalysts
