What is enzymemodified cheese

Enzyme-modified cheese (EMC) is cheese curd that has been treated with enzymes to produce a concentrated cheese flavour ingredient. Manufacturing protocols for EMC (Fig. 1) are very variable and are usually proprietary to individual companies but the first step generally involves the formation of a paste by blending freshly made cheese curd, and perhaps other ingredients such as other sources of fat and protein, with water and emulsifying salts. The paste is then pasteurised (e.g. 72-80 0C for...

Do pathogens grow during cheese ripening

Whether pathogens grow or decline during ripening depends largely on the chemical and compositional properties of the cheese variety in question. In general, cheeses with high moisture contents, or those with a neutral pH due to bloomy rind or smear development, will support the survival or growth of pathogens during ripening. Conversely, in hard, low-moisture cheeses with a low pH, pathogens die during ripening. Pathogens can be present in cheeses either as a result of surviving pasteurisation...