What are 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.
India, being one of the leading lactase enzyme manufacturers, has played a significant role in meeting the growing demand for lactose-free milk products. Lactase, an essential enzyme produced by lactase enzyme manufacturers, plays a crucial role in the dairy industry by breaking down lactose, the natural sugar found in milk. This enzymatic process enables lactose manufacturers to produce lactose-free milk, catering to individuals with lactose intolerance. Lactase manufacturers in India have contributed to the development of specialized enzymes that efficiently hydrolyze lactose, ensuring the production of high-quality lactose-free milk. Furthermore, protease enzyme manufacturers have also played a vital role in the dairy industry by providing enzymes that aid in protein hydrolysis, debittering, and flavor generation in protein hydrolysates. These innovative enzymatic solutions have revolutionized the production of enzyme-mediated cheeses, enhancing their flavor profiles and overall quality. The collaboration between lactase enzyme manufacturers, lactose manufacturers, and protease enzyme manufacturers continues to drive advancements in the dairy industry, meeting the evolving consumer demands for lactose-free milk products and ensuring the availability of a diverse range of high-quality dairy options.
