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Accelerating authentic cheese flavor, naturally
Function
Accelerates natural dairy flavor and aroma development by enzymatically releasing fatty acids and savory peptides, enhancing cheese taste, complexity, and maturation efficiency.
CROSSLINK FLAVOZYME is a dairy flavor enzyme blend and cheese ripening enzyme blend combining lipase esterase protease enzyme blend technology (lipase + flavor protease) to deliver enzymes for dairy flavor development and enzymes for cheese flavor development with faster results. This cheese aroma enzyme accelerates enzyme for dairy flavor development by liberating short- and medium-chain fatty acids for sharp, piquant, aged notes—making it an ideal enzyme for processed cheese taste, enzyme blend for cheese analogues, and enzyme for aged cheese flavor applications. The protease component supports controlled casein breakdown to create peptides and amino acids that build umami, nutty, and savory character while improving body—positioning it as a reliable dairy aroma enzyme and dairy flavor improving enzymes solution. As a clean label dairy flavor enzyme / natural dairy flavor enhancer, CROSSLINK FLAVOZYME helps improve dairy flavor using enzymes, boosts overall complexity and mouthfeel, and supports industrial dairy enzymes users by shortening cheese maturation time while maintaining authentic, traditional profiles—ideal for hard, blue, and ripened cheeses from a trusted dairy flavor enzyme supplier and dairy enzyme manufacturer India.
CROSSLINK FLAVOZYME is a targeted dairy flavor enzyme blend containing lipase + flavor protease, designed to accelerate key ripening reactions.
It primarily boosts:
Lipase hydrolyzes milk triglycerides into FFAs + partial glycerides.
Flavor protease catalyzes controlled hydrolysis of casein into peptides and amino acids that contribute to:
Yes. By accelerating formation of FFAs and key peptide/FAA fractions, it can increase flavor development rate, potentially reducing maturation time while maintaining target sensory profile (results depend on cheese type, salt, moisture, cultures, and ripening temperature).
Bitterness is generally linked to accumulation of hydrophobic peptides from uncontrolled proteolysis. CROSSLINK FLAVOZYME is designed for controlled breakdown, but bitterness may occur if there is:
Common addition strategies include:
Enzyme kinetics are influenced by:
Yes. CROSSLINK FLAVOZYME complements culture metabolism by increasing precursor pools (FFAs, peptides, amino acids). Cultures can further convert these into volatile aroma compounds, enhancing complexity and typicality.
Yes. It can improve dairy/cheesy intensity by generating authentic FFA and peptide notes that enhance flavor perception, especially useful where base cheese flavor is mild or where cost optimization is required.
Dosage depends on:
starter system and temperature
|
Parameter |
Details |
|
Enzyme Type |
Lipase + Flavor Protease Blend |
|
Form |
Free-flowing powder or liquid (on request) |
|
Activity |
Lipase: 100,000 – 200,000 U/g Protease: 200,000 – 300,000 U/g |
|
pH Range (Optimum) |
Lipase: 6.0 – 7.5 Protease: 5.5 – 7.0 |
|
Temperature Range |
30 – 50 °C (optimal) |
|
Solubility |
Dispersible in water |
|
Color & Appearance |
Off-white to light brown powder / pale liquid |
|
Shelf Life |
18 months (cool, dry storage) |
|
Storage Conditions |
Store below 25 °C, protected from light and moisture |
Lipase releases key dairy fatty acids responsible for characteristic cheesy and buttery notes, while flavor protease generates peptides and amino acids that act as flavor precursors, contributing to umami, nutty, and aged profiles. The synergistic action ensures balanced flavor development without bitterness or harsh off-notes
CROSSLINK FLAVOZYME enables manufacturers to declare enzyme-based flavor development rather than added flavors, aligning with evolving consumer demand for natural, label-friendly dairy products. It integrates seamlessly into existing cheese-making processes with minimal changes to SOPs.