Enzyme Modified Cultured Romano Cheese

Enzyme Modified Cultured Romano Cheese is a dairy product made from Romano cheese that has undergone a process using enzymes. These enzymes break down proteins and fats in the cheese, intensifying its flavor and aroma. This modification creates a more potent cheese taste without altering the cheese's fundamental composition.

Manufacturers use this ingredient to add a strong, savory, cheesy flavor to foods. It acts as a flavor enhancer, providing a rich umami taste. It is commonly found in salad dressings, sauces, dips, and snack foods where a distinct cheese flavor is desired.

Enzyme Modified Cultured Romano Cheese is generally recognized as safe (GRAS) by the FDA as a food ingredient. It is a source of protein and calcium. Regulatory bodies like JECFA and EFSA have evaluated enzymes used in food processing, generally finding them safe when used as intended. No specific health concerns are associated with typical consumption of this ingredient.