Chapter 5 - Application of Microbial Enzymes in the Dairy Industry

Abstract

Enzymes represent biological molecules and are proteinaceous in nature except catalytic ribozymes. They are used as activators in the biological system in order to enhance nearly all of the chemical reactions required to sustain and support life of organisms. Because of their easy availability and quick growth rate, microorganisms are considered preferable sources for industrial enzymes. Recently, different industries such as food, chemicals, and dairy are increasing their use of microbial enzymes in order to decrease processing time, reduce the required energy, and achieve cost effectiveness. The most important enzymes used in dairy products are lipases, lactoperoxidase, proteases, transglutaminase, lactase, esterases, catalase, lysozyme, aminopeptidase, etc. In addition, the enzymes of the dairy industry may be protective or coagulants that help in improving both the safety as well as the shelf life of different dairy products. The most known dairy industries use dairy enzymes in yogurt, cheese, butter, and other dairy products. As outlined above, this chapter will highlight the significant role of all microbial enzymes used in the dairy industry. Advancements in microbial dairy enzymes must continue as the need and demand for new added value dairy products increases worldwide.