Lactase Enzyme Manufacturers in India

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.

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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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FAQ’S

Which enzymes are used in Dairy?

Dairy enzymes are proteins that are found in milk and other dairy products. Some of the most important dairy enzymes include lactase, rennet, transglutaminase and lipase.

Where is transglutaminase produced?
Transglutaminase is a naturally occurring enzyme that is produced by various bacteria, fungi, and plants. It is used in a variety of industrial applications, including the food industry, where it is used to improve the texture and flavor of food products.
Which enzyme degrade lactose present in the milk?
Lactase in dairy industry is an enzyme that is found in the small intestine. It breaks down lactose into glucose and galactose. These two sugars are then absorbed into the bloodstream and provide energy for the body.
Which enzymes are used in cheese processing?
There are five main types of cheese processing enzymes: rennet, chymosin, pepsin, lipase, and protease. Each enzyme plays a specific role in the manufacture of cheese.
What is the role of Transglutaminase Enzyme?
Transglutaminase enzyme is a milk-clotting enzyme that is used in the dairy industry. Transglutaminase is used to improve the texture and consistency of dairy products. It can be used to make products like cheese and yogurt thicker and creamier. The enzyme is also used to improve the shelf life of dairy products by preventing them from becoming sour or rancid.
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