EMC SHEEP FLAVORING

Product description

EMC Sheep Flavoring is an enzyme-modified cheese (EMC) flavouring based on sheep's cheese. It is used to impart the distinctive, mildly animal and sharp mature character of sheep's milk cheeses to cow's milk cheeses, processed cheeses and cheese-based products.

In Turkey, the seasonal and limited supply of sheep's milk makes it difficult to replicate the taste of traditional varieties such as tulum cheese, aged white brined cheese and kashar cheese in cow's milk formulations. Sheep-type EMC offers a cheese-derived solution to bridge this gap and is clearly distinguished from cheddar-type EMCs by its flavour profile.

Technical function and working principle

EMC is produced by accelerated ripening of cheese under controlled conditions using protease and lipase enzymes. Proteolysis releases peptides and free amino acids, while lipolysis liberates free fatty acids. The key factor defining the sheep-type character is the substrate for lipolysis:

• Sheep's and goat's milk fat is richer in medium-chain fatty acids such as caproic, caprylic and capric acid compared to cow's milk fat.
• The recognisable "sheepy" note of sheep's and goat's cheeses is largely attributable to branched-chain fatty acids such as 4-methyloctanoic and 4-ethyloctanoic acid, which have very low odour thresholds.
• Some short-chain fatty acids are converted into methyl ketones and esters through secondary reactions, complementing the mature and fruity notes.

Studies on the production of EMC with a domestic white brined cheese flavour also demonstrate that lipase selection is the primary factor determining the mature cheese profile.

Applications

• Processed tulum cheese and kashar-type processed cheeses
• Mature flavour enhancement in hard and semi-hard cheeses
• Spreadable cheeses and cream cheeses
• Cheese sauces, börek and pastry fillings
• Cheese-like flavour profiles in fermented milk products
• Analogue cheeses and plant-based cheese alternatives (subject to milk content labelling requirements)

Benefits

• Delivers sheep's cheese character in cow's milk products, independent of seasonal sheep's milk availability
• Provides a mature cheese perception in products with shortened ripening times
• Being cheese-derived, delivers a fuller, more authentic "real cheese" body compared to flavourings
• High flavour impact at low usage levels

Usage and dosage

Because the odour threshold of sheep-type notes is very low, over-dosing is perceived more readily with this EMC than with cheddar-type EMCs. EMCs are typically used at 0.25–2 % of the formulation in the industry; for sheep-type products it is recommended to start at the lower end of this range.

• In processed cheeses, add to the cooker together with cheese, water and emulsifying salt before heating.
• In tulum-type products, combine with FLA-PRO Tulum Aroması to build both body (EMC) and the signature tulum note (flavouring).
• In fermented products, add after fermentation during the homogenisation or mixing stage.

Optimum dosage should be determined through pilot trials based on the raw materials and formulation.

The technical data sheet (TDS) is available upon request.

Frequently asked questions

What is the difference between EMC Sheep and cheddar-type EMC?

Cheddar-type EMC delivers a sharp, umami-dominant profile with short-chain fatty acids and sulphurous notes. Sheep-type EMC, by contrast, highlights the sheepy, animal and aged white brined cheese / tulum character driven by medium- and branched-chain fatty acids. It is closer to traditional Turkish cheese profiles.

Does the product contain sheep's milk, and how should it be declared on the label?

The product is based on sheep's cheese and therefore carries a milk and milk product allergen declaration. Please refer to the current technical data sheet (TDS) for label declarations and ingredient listings.

What happens if the dosage is exceeded?

Sheepy and goaty notes become dominant, and the product may be perceived as soapy or rancid. The dosage should be increased gradually and determined by sensory panel evaluation.

To adapt the sheep's cheese character to your formulation, the Technofood technical team offers sample and pilot trial support.