Enzyme Modified Cheese Cheddar Cheese

Enzyme-modified cheese cheddar cheese is made by using enzymes to break down the proteins and fats in regular cheddar cheese. This process intensifies the cheese flavor and can change the texture. It is used to create a more robust cheese taste in food products.

Manufacturers add it to boost the cheesy flavor in foods like soups, sauces, and prepared meals. It provides a concentrated cheddar taste without adding large amounts of actual cheese. It is often found in canned soups, chili, and pasta dishes.

Enzyme-modified cheese cheddar cheese is generally recognized as safe (GRAS) by the FDA. It is a food ingredient, not a nutrient, and is consumed as part of a larger food product. Regulatory bodies like JECFA have evaluated many food enzymes, but specific evaluations for this particular modified cheese ingredient may vary. Evidence does not suggest adverse health effects from typical consumption.