date:Nov 02, 2012
t, helps mask bitter off-flavours and maintain a firm texture, explained Stroo. Therefore it's not surprising that two of the most common complaints about reduced sodium cheeses are around texture and the prevalence of bitter flavours.
He said that as a second-generation low proteolipid, Chy-Max M develops fewer bitter flavoured peptides, which helps cheese producers overcome flavour issues.
Aid or additive?
The European Commission (EC) is working towards establishing a positive list of enzym