Abstract

Enzyme technology has revolutionized various sectors, including the dairy industry, by offering innovative solutions for enhancing product quality, process efficiency, and sustainability. This article provides an overview of enzyme technology applications in the dairy industry, highlighting its role in cheese production, milk processing, lactose hydrolysis, and flavor modification. Enzymes such as rennet, lipases, proteases, lactases, and lactase-glucanases play key roles in cheese manufacturing, milk standardization, lactose-free product development, and flavor enhancement. We discuss the mechanisms of enzyme action, enzymatic reactions involved in dairy processes, and the benefits of enzyme technology in overcoming challenges such as lactose intolerance, cheese ripening, and whey utilization. Additionally, we explore recent advancements in enzyme engineering, immobilization techniques, and process optimization strategies that have further expanded the scope and efficacy of enzyme applications in the dairy industry. By harnessing the power of enzymes, dairy manufacturers can improve product consistency, reduce processing times, and meet consumer demands for healthier and more flavorful dairy products.