Enzymes used in dairy industries

Abstract

An enzyme is a protein formed by the body that acts as a catalyst to cause a certain desried reaction. Enzymes are very specific. Each enzyme is designed to initiate a specific response with a specific result. There are many enzymes in the human body. In cystic fibrosis, the term enzyme generally refers to the enzymes created by the pancreas that are intended to initate a reaction that digests food. Dairy enzymes are enzymes used for the production of cheese and yoghurt as well as other milk products. The function of these enzymes varies widely from coagulants, which are used to make cheese, to bioprotective enzymes to enhance the shelf life and safety of dairy products. The application of enzymes (proteases, lipases, esterases, lactase, and catalase) in dairy technology is well established. Rennets (rennin, a mixture of chymosin and pepsin obtained mainly from animal and microbial sources) are used for coagulation of milk in the first stage of cheese production. Proteases of various kinds are used for acceleration of cheese ripening, for modification of functional properties and for modification of milk proteins to reduce the allergenic properties of cow milk products for infants. Lipases are used mainly in cheese ripening for development of lipolytic flavors. Lactase (-galactosidase, EC 3.2.1.23) is used to hydrolyze lactose to glucose and galactose as a digestive aid and to improve the solubility and sweetness in various dairy products.