Enzymes role in the Production of Dairy Products

In the dairy industry,  enzymes have various functions and use in the production process. They have a vital role in where they are used to enhance the aroma, color, and flavor of various products such as cheese and milk products. Milk is globally recognized as a nutritious food source, with that being said approximately 68% of the global population has lactose malabsorption, which causes lactose intolerance. It’s a condition where your small intestine cannot fully digest or break down lactose. To be able to absorb the lactose, the digestive cells need to produce lactase which catalyzes the breakdown of lactose. People who are lactose intolerant do not produce enough lactase which makes it hard for their bodies to digest the lactose. The lactose is then consumed by bacteria which leads to it sitting in the gut causing abdominal pain and bloating. Technology to supply lactose-free milk and other dairy products such as yogurt and cheese was developed by the Agricultural Analysis Service in 1985. This technology is used to add lactase to milk, thereby hydrolyzing the lactose naturally found in milk, leaving it slightly sweet but digestible by everyone. Another enzyme used in dairy production is catalase. It is used instead of pasteurization, (a process where certain foods are quickly heated for a short time to kill bacteria that can make you sick) when making certain cheeses such as Swiss, in order to preserve natural milk enzymes that are beneficial to the end product and flavor development of the cheese.