Not only are
enzymes naturally present in milk, but they are also
used to enhance numerous aspects of dairy production.
Enzymes can substitute animal-derived microbial rennets,
enhance the dairy-flavor in various foods and accelerate
the ripening of naturally aged cheeses.
Specialty Enzymes' SEB-RMP,
a microbial rennet used in cheese production, is an
effective substitute for calf/cow, goat, sheep or
swine-derived rennets. When milk is treated with
milk-clotting proteases or microbial proteases, it
causes casein to precipitate in the form of curd. The
curd is separated from other milk ingredients (whey) and
further processed to produce soft and hard cheeses.
SEB-RMP
is a superior option to animal derived rennets.
Microbial
lipases and proteases can be cost-effectively added to
fresh milk or cheese curd to produce products with
enhanced dairy and cheese flavors. Specialty Enzymes’
fungal lipases SEB-ATlipase
and
SEB-CClipase are used to
enhance the dairy-flavor in coffee whiteners, margarine
and snack foods. These enzyme blends also accelerate the
ripening of naturally aged cheeses and produce
intensely-flavored, enzyme-modified cheeses (EMC) used
as a flavor in snack foods, soups, frozen dinners and
cheese-sauces.
Protease
enzymes also play an important role cheese ripening and
flavor development. The production of strong
cheese-flavors is enhanced when fungal lipases and
Specialty Enzymes’ SEB-Npro,
a neutral protease, or SEB-Pro,
a fungal protease, are added to fresh cheese curd. It is
possible develop a variety of intense cheese
flavor-profiles in a few hours or days when using these
protease and lipase enzymes together.
Milk and
cheese-whey ultra-filtration systems become increasingly
more costly as more time is spent on cleaning the
filter. In addition the detergents used to clean the
filter often include highly alkaline solutions that add
to plant waste effluent load and treatment costs.
Specialty Enzymes offers
SEB-Alkaline,
SEB-Prolase,
and SEBLipo,
which are to
be added with mild detergents and pH adjusting
agents. These solutions will help remove milk protein
and fat deposits from the filter, increasing filtration
rates without using the harsh chemicals that add to
waste effluent treatment costs.
View
the Dairy Product Range
|
