ENZYMES IN FOOD PRODUCTION

ZEYNEP GÜNLERGİZEM SENA DÜNDAR

ENZYMES•Enzymes are proteins that participate in

metabolic processes .•Specific enzyems work on a different kind of

food.

 In the dairy industry, some enzymes are required for the production of cheeses, yogurt and other dairy products, while others are used in a more specialized fashion to improve texture or flavour. Five of the more common types of enzymes and their role in the dairy industry are described below.

Rennet

Milk contains proteins, specifically caseins, that maintain its liquid form.

Proteases are enzymes that are added to milk during cheese production.

Rennet and rennin are general terms for any enzyme used to coagulate milk. 

Lactase

Lactase is a glycoside hydrolase enzyme that cuts lactose into it's constituent sugars, galactose and glucose.

 Lactase is used commercially to prepare lactose-free products, particularly milk, for such individuals.

It is also used in preparation of ice cream, to make a creamier and sweeter-tasting product. 

Protease A protease from bacteria softens

gluten, making the rolling of biscuitseasier.

Isomerase It converts glucose to fructose – this is

sweeter so less needs to be used in slimmers’ biscuit.

Lipase Lipases are used to break down milk

fats and give characteristic flavours to cheeses.

Catalase is also used in cheese production.

•From fungi helps chocalate coverings to flow.

Bibliograpy http://biotech.about.com/od/casestudie

s/a/dairyenzymes.htm

http://www.youtube.com/watch?v=4zKKn5E174w

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