24/04/2024
Enzymes and enzyme preparations used in the dairy industry🧀
A promising FUTURE in the processing of fermented cheeses and delactosed products!
Enzymes are proteins with catalytic properties (biocatalysts) and are effective in accelerating the body's metabolism.
In the milk industry, the most commonly used enzyme preparations are: lysozyme, lactase, catalase, lipase, peroxidase, cheolase, transglutaminase...etc.
📌 Characteristics, advantages and benefits of enzyme preparations
Lactase is an enzyme that gives the reaction of hydrolysis of lactose into glucose and galactose.
The digestion of lactose, or milk sugar, has become a major problem for the population, namely:
▪️Lactose sensitivity is actually an increasingly common condition nowadays for children, adults and the elderly
▪️Lactose sensitivity is actually a lack of a digestive enzyme because the human body needs lactase to digest lactose
The role of lactase in drinking milks and lactose-intolerant acidophilic products is to help a part of the population with lactose intolerance problems to enjoy lactose-free dairy products without affecting their health.
Lysozyme is a natural enzyme extracted from egg white and acts antibacterially, directly on Gram positive bacteria. It is a thermostable enzyme, especially in acidic environment and resists up to 100 0 C. By using lysozyme, you eliminate chemical preservatives that harm the human body and especially reduce pathogenic macroorganisms and other spore-forming bacteria, preventing the delay of bloating in fermented cheeses such as Tilsit, Gouda... etc (Clostridium).
Beta Glucosidase catalyses the conversion of glucose into gluconic acid with an effective role in cheese processing as an enzymatic antioxidant (high fat cheeses).
Catalase is used in combination with glucosidase to remove excess hydrogen peroxide resulting from glucosidase action.
Rennet is an enzyme, most often produced in the stomachs of herbivorous mammals, used to coagulate milk in the cheese-making process. The introduction of rennet into the milk leads to accelerated growth of fermentation bacteria to coagulate the milk in the processing of all types of cheeses, by separating casein from 80% of the total whey protein, resulting in increased yield and a distinctive flavour in traditional cheeses. In conclusion, biotechnology in the dairy industry has developed impressively through the use of exogenous enzyme preparations with beneficial advantages, namely:
✔️ With the help of enzyme preparations biochemical processes can be accelerated
✔️ Production processes can be improved
✔️ Cheese quality can be improved by increasing technological yields
✔️ It is possible to increase the diversification of production in the dairy industry
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Enzimele si preparate enzimatice utilizate in industria laptelui🧀
Un VIITOR promitator in procesarea branzeturilor fermentate si a produselor delactozate!
Enzimele sunt proteine cu proprietati catalitice (biocatalizatori) si sunt eficiente pentru a accelera metabolismul organismului.
In industria laptelui,preparatele enzimatice cele mai frecvent utilizate sunt: lizozimul, lactaza, catalaza, lipaza, peroxidaza, cheagul, transglutaminaza... etc.
📌 Caracteristicile,avantajele si beneficiile preparatelor enzimatice
Lactaza este o enzima care da reactia de hidroliza a lactozei in glucoza si galactoza.
Digestia Lactozei sau a zaharului din lapte, a devenit o problema destul de majora pentru populatie si anume:
▪️ Sensibilitatea la lactoza este de fapt o afectiune din ce in ce mai frecventa in zilele noastre pentru copii,adulti si batrani
▪️ Sensibilitatea la lactoza, este de fapt o lipsa a unei enzime digestive deoarece corpul uman are nevoie de lactaza pentru a digera lactoza
Rolul lactazei in lapatele de consum si produsele acidofile delactozate este de a ajuta o parte din populatie cu probleme de intoleranta la lactoza si sa se bucure de produse lactate delacozate fara sa le fie afectatata sanatatea.
Lizozimul este o enzima naturala extrasa din albus de ou si actioneaza antibacterian ,direct asupra bacteriilor Gram pozitiv. Este o enzima termostabila, in special in mediul acid si rezista pana la temperatura de 100C. Utilizand lizozim, eliminati conservantii chimici care dauneaza organismului uman si mai ales reduce macroorganismele patogene si alte bacterii sporulate, impiedicand intarzierea balonarii in branzeturile fermentate gen Tilsit, Gouda... etc (Clostridium).
Beta Glucozidaza catalizeaza transformarea glucozei in acid gluconic cu rol eficient in procesarea branzeturilor ca antioxidant enzimatic (branzeturile bogate in grasimi)
Catalaza se utilizeaza in combinatie cu glucozidaza pentru a elimina excesul de peroxid de hydrogen care rezulta la actiunea glucozidazei.
Cheag (Rennet) este o enzimă, cel mai adesea produsă din stomacul mamiferelor ierbivore, folosita pentru coagularea laptelui in procesul de fabricare a branzeturilor. Introducerea cheagului in lapte duce la dezvoltarea accelerată a bacteriilor de fermentaţie pentru a coagula laptele in procesarea tuturor tipurilor de branzeturi, prin separarea cazeinei de 80% din proteina totala din zer, rezultand cresterea randamentului si obtinerea unei arome deosebite in branzeturile traditionale. In concluzie,biotehnologia in industria laptelui s-a dezvoltat impresionant prin utilizarea preparatelor enzimelor exogene cu avantaje benefice si anume:
✔️ Cu ajutorul preparatelor enzimatice se pot accelera procedee biochimice
✔️ Se pot perfectiona procesele de productie
✔️ Se pot imbunatatii calitatatea branzeturilor prin cresterea randamentelor tehnologice
✔️ Se poate mari gradul de diversificare a productiei din industria laptelui
