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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