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.



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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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?
Which enzyme degrade lactose present in the milk?
Which enzymes are used in cheese processing?
What is the role of Transglutaminase Enzyme?
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Looking For Enzymes?
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