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 (Gener...