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Enzyme-modified cheese is a concentrated cheese flavour ingredient that is produced from cheese or cheese curd by treatment with enzymes such as proteases, lipases and esterases.
EMCs are used in paste or dry form, and are added to foods at dosages of around 1-2% or up to 5% to provide a cheesy flavour. They are usually 10-30 times as intense in flavour as natural cheeses, but have a different taste profile from the original cheese. The enzyme treatment can improve the performance of processed cheese processes.
In the European Union, EMC is considered a flavouring preparation when used without other flavourings. In the United States, EMCs have Generally recognized as safe status.
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