Enzyme Application in Dairy Industries (Grade A+)

Summary:

This Enzyme Application in Dairy Industries note discusses the application of enzymes in the dairy industry. Enzymes are biocatalysts that temporarily bind to one or more reactants and promote and speed up reactions. In the dairy industry, enzymes are used to improve texture and flavour and for the production of cheese, yogurt, and other dairy products. The article covers different types of enzymes used in the dairy industry, including proteases, rennet, catalase, lipase, and lactase. Proteases break down proteins, including caseins, and can be used to make creamier yogurt products. Rennet is used in cheese manufacturing to coagulate milk. Lactase breaks down lactose, a sugar found in milk and other dairy products, and is used in lactose-free dairy products. Catalase helps to decompose hydrogen peroxide and is used to convert active hydrogen peroxide into water and molecular oxygen in the production of certain types of cheese, such as Swiss cheese. The article also discusses the different sources of enzymes and their uses in the dairy industry.

Excerpt:

Enzyme Application in Dairy Industries

Content…
• Introduction
• Rennet
• Proteases

Enzyme Application in Dairy Industries
Introduction:
Dairy refers to the milk-based products, derivatives and processes
A dairy farm produces dairy milk
Dairy factory processes it into a variety of dairy products
These Establishments constitute the industry

Enzymes:
• Bio-catalyst
• Temporarily bind to one or more reactants
• Promotes and speeds up the reactions.
• Without being altered.

Sources of enzyme:
• Plant~ 4%,
• Animals~ 8%
• Microorganisms More than 75%

Uses of enzymes in the industry:
• Allow industrial processes to carry out at normal temperatures and pressures
• Enzymes are also used in homes
• Used in the manufacture of food and drinks

Uses in the dairy industry:
• For the production of cheese, yogurt and other dairy products
• Improve texture and flavour

Types of enzymes:
• The types of enzymes performing a role in the dairy industry are:
1. Protease
2. Rennet
3. Catalase
4. Lipase
5. Lactase

• The function of these enzymes varies widely.
• In making cheese to enhance the shelf life and safety of dairy products.