Email this article The use of enzymes in the dairy industry: a condensed review
Abstract
The main aim of this paper is to show an overview of the technical aspects of enzymatic action in milk processing. Process indicator enzymes, just as alkaline phosphatase and lactoperoxidase, have widely been employed in dairy factories for thermal treatment validation. However, the development of new strategies for microbiological control in milk represents a challenge for maintaining its usage. New sources of milk clotting enzymes have been studied in order to replace the calves’ sourced enzymes and enhance the specificity for milk processing uses. Immobilization of enzymes also has been studied looking for improve usability, storage, and stability of enzymes in dairy products manufacturing. Immobilized enzymes are studied to be employed for several purposes in milk processing, just as clotting or hydrolyzing agents. The use of encapsulated enzymes is important for cheese ripening, avoiding taste or texture depletion along the ripening period.
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DOI: https://doi.org/10.14295/2238-6416.v73i3.679
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