Dairy Ingredients for Food Processing

Enzyme-modifi ed Dairy Ingredients 331

fatty acids are liberated from milk fat by

lipases. The released fatty acids are oxidized

to β - keto acids, which undergo decarboxyl-

ation to generate methyl ketones, which in

turn are reduced to yield secondary alcohol.

Blue cheese fl avors can be produced by sub-

merged mycellial fermentation involving

sterile milk or milk fat. The fl avors are used

in salad dressings, dips, products that can be

extended, and baked snack foods. The levels

used in food products vary, depending on the

process used to obtain the fl avor. For example,

a fl avor obtained by continuous fermentation

and containing 24 times the concentration of

C 5, 7, 9, or 11 methyl ketones than in blue

cheese can replace 100% blue cheese in a

chip dip.

Compared to Italian and blue cheese,

cheddar, Swiss and Dutch cheeses undergo

low levels of lipolysis. Addition of rennet

paste, pre - gastric esterase, or gastric lipase

improves the fl avor of cheddar cheese and

several patents have been granted for such

an application. Enzyme - modifi ed cheddar

cheese fl avor comes in various intensities,

such as mild, sharp, and extra sharp. Symrise

company has a fi ve - times paste and an eight -

times cheese powder. All of these fl avors they

are blended with other natural fl avors

(WONF). Typical applications of enzyme -

modifi ed cheddar cheese include cheese

to be added to restore the weight of the origi-
nal formulation. Various EMCs are available
to boost or replace cheddar, Swiss, blue,
Romano, and other cheese varieties.
Generally, in the manufacture of enzyme -
modifi ed dairy ingredients, the substrate is
prepared and then the enzyme solution is pre-
pared and standardized. The enzyme solution
is added to the substrate and the mixture is
homogenized or thoroughly mixed. The
mixture of enzyme and substrate is incubated
at an appropriate temperature to achieve the
desired conversion of the substrate to the
desired product. This is followed by enzyme
inactivation, spray drying, and packaging.
Differing amounts of products are yielded
when using the same substrata but different
lipolytic enzymes. The addition of pre - gastric
esterase in the manufacture of the Italian
Romano and provolone cheeses results in the
much desired piquant fl avors. Lamb gastric
esterase in combination with lamb pre - gastric
esterase results in provolone - like fl avor.
Mucor miehei esterase is used to develop
fl avor in Romano and fontina cheeses.
Inclusion of pre - gastric esterase and fungal
esterase (on an equal activity basis) results in
good fontina fl avor but fi ve times more
fungal esterase than the pre - gastric kid ester-
ase that is required to develop good Romano
cheese fl avor.
Romano cheese fl avor from Symrise
Company contains Romano cheese, water,
salt, and potassium sorbate. The product is
available in 25 - kg (approximately 50 lbs)
polyethylene - lined pails. Romano cheese is
ground through a 0.63 - cm (1/4 - inch) plate
and mixed with warm water at 60 ° C to 70 ° C
(140 ° F to 158 ° F) to obtain a lump - free slurry.
The remaining ingredients are added and the
temperature is raised to 82 ° C (180 ° F) and
held for 15 minutes prior to fi lling in contain-
ers, which are then thermally processed. A
formulation for a tomato sauce with Romano
cheese is given in Table 12.7.
Blue cheese is another popular cheese
fl avor; it involves four enzymatic steps. First,

Table 12.7. Tomato sauce with Romano cheese

made with and without Dariteen - 310.

Ingredients Content (wt.%)

Without

Dariteen

With

Dariteen

Tomato puree 44.02 44.02

Water 26.83 28.83

Tomato paste 17.77 17.77

Romano cheese 6.00 3.00

Dariteen - 310 0 1.00

Salt 0.62 0.62

Dried onion 0.53 0.53

Sugar 0.49 0.49

Oregano 0.18 0.18

Garlic powder 0.01 0.01

Total 100 100