Cheese flavors faster with enzymes

Cheese flavors faster with enzymes

Distinctive cheese flavors

By adjusting enzyme dosage, process time and conditions, you can produce a wide range of distinct cheese flavours for different applications. Lipases, for example, are responsible for characteristic fatty acid flavors, and different proteases ensure different savory tastes.

More information about cheese flavors

A variety of textures

With enzymes, you can produce cheese flavorings suitable for products with a variety of textures, including cheese flavorings for pastes, powders, snack foods, ready-made meals, sauces, biscuits, or other products without the characteristic cheese texture.

The efficiency your business needs

Novozymes enzymes and expertise enable you to make natural cheese-based ingredients with intense, high-quality flavor in mere hours. The result is exactly the cheese flavors you want with exactly the efficiency your business needs.

Your solutions for cheese flavors

Novozymes Alcalase® is used for a broad variety of applications, including hydrolysates from dairy proteins. Alcalase® is a broad-spectrum endo-protease with high activity from mildly acidic to alkaline pH ranges.

Novozymes Neutrase® is used for a broad variety of applications, including hydrolysis of dairy proteins for flavor generation. Novozymes Neutrase® is a broad-spectrum endo-protease with high activity at neutral pH ranges.

Novozymes Flavourzyme® is a unique enzyme combination of endo- and exo-peptidases providing deep hydrolysis of dairy proteins to generate high-quality cheese flavors. Used alone, it can hydrolyze protein to generate savory flavors from a variety of substrates. When more extensive hydrolysis is needed Flavourzyme® can be used in combination with Alcalase® to generate even more intense flavors.


Palatase® is a lipase which hydrolyses dairy fats to form the free fatty acids characteristic for ripe cheeses especially from goat’s and ewe’s milk.

Novozymes Protana® Prime is a unique exo-peptidase blend releasing free amino acids from proteins. Applied in high dosages in combination with Alcalase® an unsurpassed deep hydrolysis of proteins is obtained.

The full savory potential is captured when used together with Protana® UBoost which transforms glutamine with limited taste into umami tasting glutamic acid.

Novozymes Protana® UBoost is a cost-effective glutaminase which converts glutamine into glutamic acid. While glutamine has little taste, glutamic acid is a strong flavor enhancer. Together with smaller peptides glutamic acid constitute the natural umami flavor of protein hydrolysates.

The full savory potential is captured when used together with Protana® Prime and Alcalase® or Flavourzyme® which break proteins up into free amino acids and smaller peptides.

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