Chapter 17 - Current Development and Future Perspectives of Microbial Enzymes in the Dairy Industry

Abstract

Milk and milk products are known for their nutrition and are supposed to be part of a complete balanced diet. From the beginning of white revolution and due to increasing population, processed dairy foods are in huge demand, especially varieties of cheese, yogurt, and lactose-free milk for those who are lactose-intolerant. This rationale forced qualitative research on dairy enzymes from microbial sources. Enzymes in the dairy industry are meant primarily for the improvement of extraction, bioconversions and production, modification of functional properties, reduction in viscosity, and texture and flavor enhancement. Microbial rennet, lactase, proteases, and lipases hold top positions in the dairy industry other than minor enzymes such as glucose oxidase, catalase, superoxide dismutase, lacto-peroxidase, and lysozymes, whose applications are limited. This review mainly focuses on rennets (milk-clotting enzymes), lactase, and proteinase for cheese manufacturing and other dairy products. Sources of enzymes and technology advancement for milk-product manufacturing with innovative applications are also highlighted here.