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Effective Use of Enzymes in Dairy Industry


Milk, it’s the only food readily converted to many varied foods, including butter, cheese, ice cream, yogurt, etc., In the case of cheese and fermented dairy foods, such as kefir, sour cream and yogurt, the ingredients include cultures and enzymes. In the dairy industry, enzymes are either used as coagulants for the production of cheese or as bio protectors for enhancing safety and shelf life of dairy products. On the other hand, some type of dairy enzymes is used in a more specialized fashion to improve texture or flavor.

Basically, dairy enzymes can be defined as a special type of digestive enzyme that can help with both lactose intolerance and dairy protein sensitivity. In recent times, rising importance of enzymes used in the making of dairy products has caught the attention of various regulatory associations in several industrialized countries. The European Food Safety Authority (EFSA) and U.S Food and Drug Administration (FDA) have considered dairy enzymes as GRAS (Generally Recognized As Safe). Due to this reason, the dairy enzymes market gaining significant momentum. Following are some of the prime benefits of these enzymes-

•        Texture and flavor formation
•        Improved freshness
•        Reduced whey bitterness

Major Types of Enzymes and Their Role

Catalase: The enzyme Catalase has found narrow use in one specific area of cheese production. It is used instead of pasteurization, when making certain cheeses such as Swiss, in order to preserve natural milk enzymes that are beneficial to the end product and flavor development of the cheese.

Lipases: They are used to break down milk fats and give characteristic flavors to cheeses. Moreover, these are used to impart a creamy texture and full, rich flavor to hard and soft cheeses, without changing the necessary dairy flavor.

Proteases: Proteases are enzymes that are added to milk during cheese production, to hydrolyze caseins. During the production of soft cheeses, whey is separated from the milk after curdling and may be sold as a nutrient supplement for bodybuilding, weight loss, and lowing blood pressure, among other things. This is possible via proteases. Some of the prime function of proteases include- it accelerates seasoning and flavor development and increases the intensity of cheese-flavor, and increase water absorption capacity.

Lactase: Without enough production of lactase enzyme in the small intestine, humans become lactose intolerant, which results into anxiety (for eg. cramps, gas and diarrhea) in the digestive area upon ingestion of milk products. Therefore, it has become a significant part in the dairy industry, Lactase is used commercially to prepare lactose-free products, particularly milk for such people.

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