There are different types of cheeses with different flavors that undergo changes during the ripening period. Cheese flavoring is basically derived from protein hydrolysis. Yeast extract contains natural flavoring nucleotides, peptides, amino acids and organic acids, which are used in a wide range of products as a natural flavor enhancer. Among the most important effects of adding yeast extract to cheeses and other dairy products, the following can be mentioned

Improving the degree of cheesy taste

Adding yeast extract to dairy products can increase the intensity of cheese taste due to the presence of flavor components in it. Additionally, in some cheeses with reduced salt content, yeast extract can mask potassium bitterness and balance the overall flavor, effectively helping to reduce sodium content as well.

Improves fragrance and fragrance

Amino acids are the precursors of various flavoring compounds that have been identified in dairy products such as cheese, and upon degradation or reaction, produce the characteristic aroma of cheese. Yeast extract contains a variety of flavoring amino acids, including glutamate, which helps to improve the taste and aroma of cheese.

Strengthen health

Yeast extract is rich in amino acids such as glutamate, lysine, leucine, and other amino acids such as gamma-aminobutyric acid, which are associated with functions such as helping sleep, reducing pain, and lowering blood pressure.