Enzyme-modified cheeses have been around for years. Known simply as EMCs, the ingredients are concentrated cheese flavors formed by the enzyme-catalyzed hydrolysis of cheese curd. The result is a viscous slurry that has as much as 10 times the flavor of the cheese from which it was made. The hydrolysis, coupled with fermentation, makes it possible to produce similar emulsions from other whole dairy foods, including butter, cream and yogurt. Sourced from dairy, the emulsions provide multiple benefits to all types of applications where dairy flavor is desired. They provide the option to reduce or replace dairy commodities for cost savings while increasing overall flavor impact and consumer-perceived product quality. They have low usage levels and allow for claims such as "made with real cheese." "Unlike price-per-lb, cost-in-use provides true accuracy around your product's actual cost," said Laurette Rondenet, president and chief executive officer, Edlong Corp., Elk Grove Village, Ⅲ. "Cost-in-use gives you the actual cost based on flavor usage levels in your end product. Cost-in-use also gives you better guardrails on your taste targets, helps you price your product more accurately and reduce shipping costs, all while delivering the taste you want with the label and functionality you need."
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