Enzyme Modified Parmesan Cheese

Enzyme modified Parmesan cheese is a dairy product created by using enzymes to break down the proteins and fats in regular Parmesan cheese. This process intensifies the cheese flavor and aroma, making it more potent and versatile for food applications. It is essentially a concentrated form of Parmesan flavor derived from the original cheese.

Manufacturers use enzyme modified Parmesan cheese to add a strong, authentic Parmesan flavor to foods without using large amounts of actual cheese. It functions as a flavor enhancer, providing a rich, savory taste. It is commonly found in frozen dinners and entrees, frozen appetizers, sauces, dips, and snack foods.

Enzyme modified Parmesan cheese is considered a food ingredient and is generally recognized as safe (GRAS) by the FDA when used as intended. It is a source of protein and calcium, similar to regular cheese. Regulatory bodies like JECFA and EFSA have evaluated enzymes used in food processing, but specific evaluations for 'enzyme modified Parmesan cheese' as a distinct entity are not widely documented. At typical consumption levels, it is not associated with adverse health effects.