Role of enzymes in dairy processing

1. KUVEMPu UNIVERSITY
Jnana sahyadri, Shankarghatta
DEPARTMENT OF FOODTECHNOLOGY
seminar on
“ROLE OF ENZYME IN DAIRY PROCESSING”
Presented by:
SOUKHYA PRABHAKAR GOWDA
2nd sem MSC
DEPARMENT OF
FOODTECHNOLOGY
SHANKARAGHATTA
Guided by:
MRS. MADHURI S
LECTURER
DEPARTMENT OF FOODTECHNOLOGY
SHANKARAGHATTA

2.  CONTENT :
 INTODUCTION
 DAIRY PRODUCT AND ENZYME WHICH ARE USED IN
THE PRODUCTION.
* Cheese
* Paneer
* Yogurt
* Whey
* Butter and Ghee
 ACTION OF ENZYME
* Rennet *Lipase
* Catalase *Lactase
* Protease
 APPLICATION OF ENZYMES IN DAIRY
 CONCLUSION
 REFERENCE

3.  INTODUCTION :
 Enzyme is called a protein and catalyses a specific
reaction. Enzyme are precise in their action, and
every enzyme is intended to their action.
 They are deterioration of product quality and the
ability to create desirable change in the dairy product.
 Enzyme's are very specific, each enzyme is designed
to initiate a specific result .
 There are many enzyme in human body ,the term
enzyme generally refers to the enzyme create by the
pancreas that are initiate a reaction that digested
food.

4.  DAIRY PRODUCT AND ENZYME WHICH
ARE USE THE PRODUCTION :
Milk produced after optional homogenization or
pasteurisation, in several grades after standardization of
the fat level and possible addition of bacteria
spoeptoccus lactis and leconostoc citrovorum. Milk can
be broken down into several different categories based
type of product produced, including cream, butter,
cheese and yogurt.

5.  CHEESE :
In cheese making process, cheese makers
add rennet to the milk to start the process of
coagulation, rennet include the enzyme chymosin
which is particularly effecting causing the casein
protein in milk to clump together. Chesse makers are
use to several form of rennet animal rennet ,vegetable
rennet ,microbial rennet . Rennet is powdered and
tablet form has a longer shelf life without
preservatives. Amylase and protease enzymes also
used in cheese production.

6.  PANEER :
Paneer is obtained by the acid and heat coagulationof milk
at a high tempter. Good quality of paneer is characterized
by white colour, sweet, mildly acidic flavour spongy body .
In paneer preparation rennet enzyme will be used ,
it is vegetarian method to make cheese they known as pane
rennet enzyme will be used production of paneer and it flavo
they act ascoagulation agent.

7.  YOGURT :
Yogurt require fermentation and fermentation requires
the participation of microorganism that is yogurt
enzyme. Amylase, proteinase, and lipase enzyme
are used yogurt production, milk which can be fortified
with milk powder give a thicker product is pasteurised
and cooled, and inoculated with starter bacteria which
ferment the milk causing clot or gel.

8.  WHEY :
Whey is derived from the cheese making process.
Once the milk passes quality test enzyme are added to
separate the curd from the liquid whey .
The two methods are used in whey production
membrane filtration and ion exchange technology,
protease enzyme to hydrolyse the whey proteins they will
be used whey production. Whey is the liquid part of milk
that remain after the separation of curd in cheese.

9.  BUTTER AND GHEE :
Are fatty milk product, butter is produced by
churning milk traditional butter is obtained by the churning
sour whole milk , ghee is obtained by removing the water
from the butter and ghee has a popular and very long
shelf life , lipase enzyme will be used this production
process.

10.  ACTION OF ENZYME :
1. RENNET :
Also known as rennin termed as enzyme are used
to coagulate the milk . Rennin is termed as the fourth part
of the calf stomach milk contains proteins. The most
common enzyme isolated from rennet is chymosin.
Chymosin is obtained from several other animal, microbial
and vegetable source. Its used to 70% in cheese
production .

11. 2. LIPASES :
Lipase is utilized to separate milk fat and gives
desirable flavour to the cheese , strong flavour cheese are
produced by utilizing the lipase.
Free unsaturated fats produced fats provides a flavour that
is produced by milk fat hydrolysis. Calf and sheep provides
animal lipase, microbial lipase derived by fermentation with
the fungal species .

12. 3. Catalase :
Catalase has limited and specific usage in cheese
production. its mostly use to hydrogen peroxide ,
catalase is obtained from the bovine liver or microbial
source. These enzyme would be destroy by high heat of
pasteurisation. Its dissolve the hydrogen peroxide to
Produce water and hydrogen .

13. 4.Lactase :
lactase is glycoside hydrolase enzyme. Lactase
convert lactose into galactose and glucose sugar. For
people suffer from the lactose intolerance who have less
creation of lactase in small intestine
Its used to production of yogurt production to make
creamy and better tasting product. Lactase is typically
obtained from aspergillus species of fungi .

14. 5.Protease :
Protease is the enzyme that catalase the hydrolysis of
the peptide bonds present in the proteins. Protease are used to
coagulate milk from the production of cheese. Aspergillus sp is
the source of protease enzyme and is also produce the umami
flavour .
Enzyme involved degradation of protein are called as protease
or proteolytic enzyme, and they breakdown the milk into amino
acid.

15.  APPLICATION OF ENZYME IN DAIRY INDUSTRIS
:
 The dairy foods sector of the food manufacturing industries
is a traditional users of enzyme.
 Animal rennet and calf rennet is widely regarded as the ideal
milk clotting enzyme for cheese making these is partly
through traditional familiarity product through long use.
 Lipase are used to cheese flavour technology, they are also
used produce modified milk fat product from the food
application
 The most widely used alternative to calf rennet in the cheese
industries world wide is fermentation-produced chymosin
which currently used accounts for half of the world
production of enzyme-coagulating cheese
 The enzyme relatively use easy to harvest and
purify from culture unlike the earlier
production system.

16. CONCLUSION :
 The global market for production of microbial enzyme
for use in dairy product manufacture is large.
 However there are a limited number of enzyme
producing industries in the market, mostly the use of
microbial dairy enzyme has been extremely restricted
up to now.
 Enzyme will be undoubtedly significantly increasing
essential due to requirement of significant nutritional
valuable dairy products in the country to overcome
malnutrition and obesity and shift towards low fat and
healthy food

17. REFERENCE :
 Dairy enzymology.
-Leszek stepaniak
 Enzyme used in dairy industries.
-Qureshi mehar afroz, khare archana
 Use of enzymes in dairy industries.
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