The invention is a process for producing flavour enhancing esters from
dairy sourced mono-, di-, or triglycerides. The process is a
transesterification reaction between the mono-, di- or triglyceride and
an alcohol in an aqueous medium in the presence of an esterase selected
for its high transesterification activity. The esters may be used for
flavouring in a variety of food products, particularly dairy products
such as cheeses.
