Abstract
Microbial enzymes play an important role in the development of dairy-based value-added food products. These enzymes are typically derived from microorganisms such as bacteria and fungi. They can be used to modify dairy products' texture, flavor, and nutritional properties due to their ability to enhance these characteristics. Microbial enzymes such as proteases, lipases, and lactases are used to modify the texture and flavor of the cheese. For example, proteases can be used to accelerate the ripening of cheese, while lactases can be used to produce lactose-free dairy products for lactose-intolerant consumers. Lactase can be used to produce low-lactose or lactose-free yogurts and ice creams. Proteases and lipases can be used to modify the texture and flavor of butter and cream. Overall, the use of microbial enzymes in dairy processing offers a range of benefits, including improved product quality, increased efficiency, and reduced environmental impact. This chapter shows recent research advances and technological developments in enzyme biotechnology, demonstrating that they are essential for the continued growth and innovation of the dairy industry.
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