New Protease Reduces Bitterness In Enzyme-Modified Cheese

BENSENVILLE, Ill.Biocatalysts Ltd. introduced Flavorpro 937MDP, a non-animal protease with a de-bittering action when added to enzyme-modified cheese processes.

Flavorpro 937MDP is an exopeptidase preparation with low levels of endopeptidase activity. In enzyme-modified cheese applications, the hydrolysis of cheese proteins by endopeptidases, such as animal and bacterial proteases, can create bitter flavors due to the accumulation of small hydrophobic peptides. Exopeptidases, such as Flavorpro 937MDP, can be used to control bitterness by removing these bitter-tasting peptides. Due to its fungal origins, the enzyme is available kosher, halal and vegetarian.

Earlier this year, Biocatalysts unveiled its Promod 950L, a non-genetically modified microbial protease preparation as an alternative to papain, at the IFT 2013 Expo in Chicago.