A review of the use of enzymes in some dairy products

Enzymes are the most important group of proteins that carry out biochemical reactions and speed them up and for this reason, these compounds are called biocatalysts, which are also known as cellular catalysts. The thermal resistance of enzymes may be used to find out the efficiency or completeness of a given process. In the studies conducted, the transglutaminase enzyme has had the greatest effect in the processing of dairy products such as ice cream, cheese, doogh, milk and yogurt. It is believed that transglutaminase enzyme can bring the properties of low-fat ice cream closer to high-fat ice cream by creating a strong and homogeneous protein network. Increasing the amount of lipase, protease and peptidase enzymes into the cheese curd is an effective key in accelerating cheese ripening. But the non-uniform distribution and wastage of enzyme in cheese juice is one of the most important problems of using enzyme. The studies of the use of microbial transglutaminase, lipase and trypsin enzymes can be effective in the production of beneficial doogh with less microbial load and higher antioxidant and sensory properties. Also, microbial transglutaminase is an enzyme that, in addition to pH drop during fermentation, protein enrichment and heat treatment of yogurt milk, also affects its reaction.

کلیدواژه ها:

Enzyme ، Ice cream ، Cheese ، Buttermilk ، Milk ، Yogurt