Production and use of microbial enzymes for dairy processing.

摘要

Microbial enzymes used in dairy applications are reviewed, including milk-clotting enzymes and rennet, recombinant fungal and bacterial rennets for cheese manufacture, and fungal beta-galactosidase for the manufacture of milk products with a low lactose content. Other dairy enzymes include proteinases for accelerated cheese ripening for flavour and textural development, proteinases to reduce allergic properties of cow milk products for infants, and lipases for the development of lipolytic flavoursin speciality cheeses.