Enzyme Modified Flavor Feta PDO

EMC are concentrated aromas of cheeses produced enzymatically and with advanced technology from various natural cheeses. EMCs are mainly used as a cheese flavor enhancer in a wide range of products, providing a cost-effective alternative to natural cheese. EMCs can be used as the sole source of cheese flavor in a product, to intensify the cheese flavor or to give a specific cheese character to a milder product. EMCs are available in a wide range of flavors, corresponding to different varieties of natural cheeses. They have a strong aroma, with an intensity of 20-30 times greater than that of natural cheeses and are 100% natural aromas. They are used in small dosages and reduce production costs. They are resistant to high temperatures and are particularly stable with a lifespan of up to 12 months (4-8o C), stability that they maintain in the final products. Finally, according to European legislation, they are declared as “natural aroma of cheese” or “natural aroma”. The advantages of EMC over natural cheeses are the high degree of aroma intensity, the availability of a large number of aromas, the reduced production costs and the long shelf life. The intensity of the EMC aroma allows them to be added to foods in very low percentages. They present a natural and balanced aroma with the authentic and characteristic type of cheese from which they come.