The Use of Enzymes for Dairy Flavour Enhancement

Enzymes have been used for centuries to produce flavour in dairy products. Traditionally, flavour is generated by enzymes produced from microflora present in cheese, butter, or cream and time is required for these complex flavours to evolve. In more recent times, the addition of exogenous (external source) enzymes to immature cheese, butter oil or cream has been used to speed this process up intensifying the flavour in hours and days instead of weeks and months. These EMDI’s are stable, cost-effective flavour compounds that can be used in a variety of food applications.

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