Distinctive cheese flavors
More information about cheese flavors
A variety of textures
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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® 0.8 L is used for a broad variety of applications, including hydrolysis of dairy proteins for flavor generation. Novozymes Neutrase® 0.8 L 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.