JENEIL`s natural cheese flavors and dairy flavors are produced from natural primary products such as milk and cheese.
The flavor of cheese and dairy products means the balanced combination of a vast variety of fugitive components.
In traditional milk processing as well as with the current technologies, flavor is created during different microbiologic processes.
During fermentation, the metabolism of bacteria and enzymes separates the components of milk. These are lactose, fat and proteins. All components will be split up by specific processes, creating the single flavor components.
The greatest challenge for dairy and cheese experts has always been to control these processes in order to create a taste experience that is as balanced and comprehensive as possible. Thanks to their longtime experience the Jeneil experts succeeded in optimizing maturation of dairy and cheese products, so that a lot of cheese flavors and dairy flavors can be produced in a natural manner.