Further Processed EM Dairy Products

The flavor of an EM dairy product can be further manipulated to provide other sensory profiles. A simple way to do this is through an initial fermentation, i.e., prior to EM. A fermentation can strengthen the flavoring plus add other notes not added by the enzyme treatment. Thus a more complete flavor profile can be achieved. The cultures used in fermentation are typically the same as those used in a cultured dairy product. 

Many of these products can be further enhanced by the use of top noting. This is similar to the process as it is applied to meat-like flavorings. Pure chemicals are added to the EM dairy product to provide notes not obtained in subsequent EM treatment. This process can greatly strengthen and round out an EM dairy flavoring. The availability of numerous natural dairy flavor chemicals often permits these top noted products to carry a natural label. 

The final process applied to EM dairy products is thermal processing. Essentially, one applies a process similar to that of making a process flavoring (meat, chocolate. 

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