Chapter 5 - Enzyme technology in value addition of dairy and milk production

Abstract

Dairy products are a vital part of human nutrition as they promote growth and have many health benefits. People across the globe are switching to healthier lifestyles and the demand for wholesome, and nutritious dairy products without compromising on taste and texture is increasing drastically. Enzyme technology has played a huge role in improving the quality as well as value addition of milk and milk products. They have become a requisite for the production of different types of cheeses, yogurt, and they are also used as a dietary supplement or to elongate the shelf life of dairy products. Various types of proteases are used to curtail the allergic properties of the milk proteins and along with lipases they also aid in the improvement of cheese flavoring and fastening the cheese ripening process. Chymosin, lactase, galactosidase are few other enzymes that are commonly used in the dairy industry. Increasing milk production by including enzymes in the cattle feed is currently the focus of dairy research. With the increased production of dairy products, a significant amount of waste such as whey, wastewater, and dairy sludge is generated. However, whey proteins are known to possess antihypercholesteremic, anticancer, immunomodulatory, emulsifying, gelling, and flavor development properties. Thus, whey can be processed with the help of enzymes and used. Dairy wastewater and sludge pose a serious threat to the environment as they display high nutrient amount, biological oxygen demand (BOD), and chemical oxygen demand (COD) but enzymes can be readily used in the eco-friendly disposal of these wastes. So, the present chapter will not only emphasize the use of the enzyme technology involved in the value addition of milk and dairy products but will also give a detailed overview of the currently available waste management approaches and alternatives in the recycling or disposal of dairy waste.