A non-bitter enzyme modified cheese flavoring composition made by effecting proteolysis in warmed hard cheese with high levels of a purified microbial coagulase enzyme. In the paste form, this composition has a high solids content and is spreadable at refrigerator temperature. In another
A non-bitter enzyme modified cheese flavoring composition made by effecting proteolysis in warmed hard cheese with high levels of a purified microbial coagulase enzyme. In the paste form, this composition has a high solids content and is spreadable at refrigerator temperature. In another
Alpha cellulose powder is used in the manufacture of dried soft curd cheese, such as bakers cheese or cottage cheese, to increase its texture and water-binding capacity.
