date:Jan 06, 2013
dium solutions that work particularly well in sauces and gravies to assist in enhancement, rounding out flavor and providing mouthfeel.
A number of dairy-derived flavoring systems contain real dairy components, and contribute solids and calories to a product formulation. For example, enzyme-modified cheese (E.M.C.) is basically cheese curd that has been treated with enzymes to produce a concentrated cheese flavor ingredient in the form of a paste. The E.M.C. varies in cheese flavor strength, w