Dairy Enzymes

The dairy industry is the traditional user of enzymes for the production and improvement of cheese, yogurt, and other milk products. Enzymes have been used for cheese production since 5000 B.C. Enzymes are natural proteins that act as a biocatalyst to cause the desired reaction. Enzymes have a specific function. In the dairy industry, enzymes are used for a range of functions from coagulants to cheese ripening, to improve the solubility and taste of dairy products, and application of bioprotective enzymes to increase the shelf life and safety of products.

The most popular dairy enzyme preparation is rennet which clots milk by removing a highly charged peptide fragment from kappa-casein on the surface of micellar casein, a major form of milk protein. Destabilized casein micelles aggregate and form the structure of the milk clot, which is then acidified by lactic cultures to make cheese curd. Apart from using milk-clotting enzymes to make cheese, the dairy industry processes also make use of non-coagulant proteases, lipases, aminopeptidases, carboxypeptidases, lysozyme, lactase, and lactoperoxidase for various applications including debittering and flavour generation in protein hydrolysates as well as the production of enzyme-mediated cheeses.

The dairy industry is the traditional user of enzymes for the production and improvement of cheese, yogurt, and other milk products. Enzymes have been used for cheese production since 5000 B.C. Enzymes are natural proteins that act as a biocatalyst to cause the desired reaction. Enzymes have a specific function. In the dairy industry, enzymes are used for a range of functions from coagulants to cheese ripening, to improve the solubility and taste of dairy products, and application of bioprotective enzymes to increase the shelf life and safety of products.

The most popular dairy enzyme preparation is rennet which clots milk by removing a highly charged peptide fragment from kappa-casein on the surface of micellar casein, a major form of milk protein. Destabilized casein micelles aggregate and form the structure of the milk clot, which is then acidified by lactic cultures to make cheese curd. Apart from using milk-clotting enzymes to make cheese, the dairy industry processes also make use of non-coagulant proteases, lipases, aminopeptidases, carboxypeptidases, lysozyme, lactase, and lactoperoxidase for various applications including debittering and flavour generation in protein hydrolysates as well as the production of enzyme-mediated cheeses.

Our Solutions

Lactase

Enzyme to degrade lactose and used for the production of value-added dairy products like ice cream.


Lactose-free milk products

Improved scoopability

Pleasant mouthfeel

Lactose-free milk products

Improved scoopability

Pleasant mouthfeel

Lipase

Enzyme to hydrolyse milk-based fat globules. Extensively used for speciality Italian cheeses.


Enhances flavor

Accelerated ripening

Suitable for Italian cheeses

Enhances flavor

Accelerated ripening

Suitable for Italian cheeses

Transglutaminase

Enzymatic binding agent to improve texture and final yield in cheese and yoghurt.


Improves texture

Thickens dairy intermediates

Reduced serum formation

Improves texture

Thickens dairy intermediates

Reduced serum formation

Lysozyme

Lysozyme is used commercially as an interesting alternative to nitrate as an antisporulating agent. It is also known and used in the dairy industry to increase the antimicrobial activity of lactoferrin.


Antimicrobial agent

Controls spoilage

Antisporulating agent

Antimicrobial agent

Controls spoilage

Antisporulating agent

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Looking For Enzymes?
We're Here To Help

If you are interested in any of our listed products or want a customized enzymatic
solution for your application, get in touch with us and we will be happy to fulfill your
requirement of enzymes.

Looking For Enzymes?
We're Here To Help

If you are interested in any of our listed products or want a customized enzymatic
solution for your application, get in touch with us and we will be happy to fulfill your
requirement of enzymes.