Current Approaches in Industrial Dairy Enzymes

Authors : Çağlar Kaya, Şehnaz Özatay

Pages : 15-24

View : 84 | Download : 75

Publication Date : 2024-06-30

Article Type : Review Paper

Abstract :Enzymes are commonly used in the dairy industry to obtain high-quality milk products with desired characteristics and extended shelf life. This demand has led to the production of enzymes not only from animal sources but also from plant and microbial sources. The production of enzymes used in dairy products has gained significant commercial importance over time. Advances in DNA technology allow microorganisms to be used like factories to obtain desired enzymes in their most active forms, playing a critical role in improving product quality, optimizing production processes, and offering consumers various options. Moreover, expanding the application areas of enzyme technology in the dairy industry and continually seeking innovative solutions are crucial for sustainability and competitiveness in the sector. Future studies and research should focus on developing more efficient and environmentally friendly enzymes. This review discusses the purposes of enzyme use in the dairy industry, new technologies, and research and development topics.
Keywords : Süt, süt ürünleri, endüstri, enzim, yeni teknolojiler