{"id":252,"date":"2017-04-17T10:10:00","date_gmt":"2017-04-17T13:10:00","guid":{"rendered":"https:\/\/novarom.com.ar\/?p=252"},"modified":"2019-04-17T15:01:05","modified_gmt":"2019-04-17T18:01:05","slug":"quesos-enzimaticamente-modificados","status":"publish","type":"post","link":"https:\/\/novarom.com.ar\/en\/2017\/04\/17\/quesos-enzimaticamente-modificados\/","title":{"rendered":"Enzymatically modified cheeses"},"content":{"rendered":"<p><\/p>\n<p class=\"p1\"><span class=\"s1\">Natural flavoring system that gives a real taste of cheese. <\/span><\/p>\n<p class=\"p1\"><!--more--><\/p>\n<p class=\"p1\"><span class=\"s1\"><b>Enzymatically modified cheeses offered by Novarom are the best tool to achieve an excellent cheese flavor.<\/b><\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Cheeses develop its organoleptic characteristics during the <\/span><span class=\"s2\">period of parking<\/span><span class=\"s1\">, process called maturation. During maturation process, <\/span><span class=\"s2\">on the one hand, realignment of fats and proteins, and loss of moisture (factors that develop the texture of the final cheese) takes place,<\/span><span class=\"s1\"> and on the other hand and on the other hand, proteolytic and lipolytic enzymes hydrolyze proteins and fats respectively, generating smaller molecules, which act on the taste and aroma, developing flavor.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">For enzymatically modified cheese production, at Novarom we start from cheeses selected and stationed in different varieties; these are ground and dealt with lipolytic enzymes in the first instance and then with proteolytic in temperature conditions with preset curves and for determined periods of time. This process repeats itself the natural ripening, but the different proportions of enzymes and favourable conditions result in a taste repeatedly promoted.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">The characteristics <\/span><span class=\"s2\">sapid-aromatic<\/span><span class=\"s1\"> of the obtained<span class=\"Apple-converted-space\">\u00a0 <\/span>product will depend on the cheese that is <\/span><span class=\"s2\">part<\/span><span class=\"s1\"> and the types and proportions of the enzymes used as well as the treatment times. The primary product obtained, following the inactivation of enzymes, is a paste, whose intensity of flavor is several times that of the original cheese; as such it can be used to flavor food or to be added during the production of cheeses to accelerate their maturation. This paste can be dried by spray, disperse in appropriate vehicles and eventually combined with other flavorings to obtain, for example, smoked or seasoned products. Enzymatically modified cheeses contain no artificial flavors added.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\"><b>Advantages<\/b><\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">They act both on the taste sensations as olfactory, achieving a completely satisfactory taste. Products are 100% natural.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\"><b>Uses and applications<\/b><\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">They advantageously replace grated cheese in any industrial application: cookies; fried, baked or extruded snack bar products; foods, broths and soups; pastas, stuffed, pork products, etc.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\"><b>Presentation<\/b><\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">They are presented as a powder of intensity of standardized flavor, dry, and uniform particle size. There is also a version of a paste form.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\"><b>Variants<\/b><\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">The first option is a mixture of reggianito and provolone cheeses, that it satisfactorily flavor in most general applications. There are also variants flavored to Swiss cheese, cheddar, parmesan, roman, strong roman and slightly note of spiced or smoked cheese (these last ones combined with natural oleoresins or smoke of Walnut extract)<\/span><\/p>\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>Sorry, this entry is only available in Espa\u00f1ol.<\/p>\n","protected":false},"author":1,"featured_media":654,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-252","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-salted-products"],"_links":{"self":[{"href":"https:\/\/novarom.com.ar\/en\/wp-json\/wp\/v2\/posts\/252","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/novarom.com.ar\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/novarom.com.ar\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/novarom.com.ar\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/novarom.com.ar\/en\/wp-json\/wp\/v2\/comments?post=252"}],"version-history":[{"count":4,"href":"https:\/\/novarom.com.ar\/en\/wp-json\/wp\/v2\/posts\/252\/revisions"}],"predecessor-version":[{"id":856,"href":"https:\/\/novarom.com.ar\/en\/wp-json\/wp\/v2\/posts\/252\/revisions\/856"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/novarom.com.ar\/en\/wp-json\/wp\/v2\/media\/654"}],"wp:attachment":[{"href":"https:\/\/novarom.com.ar\/en\/wp-json\/wp\/v2\/media?parent=252"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/novarom.com.ar\/en\/wp-json\/wp\/v2\/categories?post=252"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/novarom.com.ar\/en\/wp-json\/wp\/v2\/tags?post=252"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}