milk powder, whole, enzyme-modified

Milk powder, whole, enzyme-modified is a dairy-derived compound obtained by enzymatic treatment of whole milk powder to modify its properties. It typically appears as a fine, off-white powder with a characteristic milky flavor, contributing to enhanced sensory profiles in food applications. Known also by synonyms such as dry whole milk enzyme-modified and enzyme-modified milk powder, it is referenced within authoritative sources like PubChem. This ingredient is produced by enzymatic enzymolysis of whole milk powder, altering its protein and flavor profile to suit functional uses primarily in cheese-related products. Its enzyme modification differentiates it from standard whole milk powders, providing specific flavor and texture attributes.

Milk powder, whole, enzyme-modified originates from enzymatic processing of whole milk powder, altering its flavor and protein characteristics. It occurs as a manufactured ingredient rather than naturally in raw milk. This compound finds key applications in cheeses and related cheese products, where it enhances flavor and contributes to desirable texture. According to standards such as FEMA (US), its use is specialized and controlled within dairy-based formulations. This enzyme-modified powder is suitable for food manufacturers aiming to improve cheese quality or create substitutes with particular flavor notes. It is not intended for fragrance or general flavor use beyond its dairy food category.

Milk powder, whole, enzyme-modified exhibits physical traits typical of powdered dairy materials, including a fine, powdery form and off-white color. The enzymatic treatment modifies its protein matrix and flavor compounds, yielding a milky taste profile suitable for dairy applications. Chemically, it retains the primary constituents of milk powder but has altered reactive sites due to enzymatic hydrolysis. These changes influence functionality in formulations, affecting solubility, texture development, and flavor release in cheese products. No significant hazards or reactive chemical dangers have been identified, facilitating its integration into food systems within recommended usage limits.

Pubchem (sid):

135296220

FDA Substances Added to Food (formerly EAFUS):	View
FooDB:	FDB009887
FDA Listing of Food Additive Status:	View

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
cheeses and related cheese products
Recommendation for milk powder, whole, enzyme-modified usage levels up to:
	not for fragrance use.
Recommendation for milk powder, whole, enzyme-modified flavor usage levels up to:
	not for flavor use.

Safety references

European Food Safety Authority (EFSA) reference(s):

Low-fat fermented milk with a combination of fructo-oligosaccharides and live Lactobacillus rhamnosus GG (ATCC 53103), Streptococcus thermophilusLactobacillus bulgaricusHerpes simplex View page or View pdf

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

Chemidplus:0977053443