Diary enzymes are natural proteins with biological functions that are extensively used for the production and improvement of cheese, yogurt, and other dairy products. Diary enzymes basically act as catalyzers and are widely used for increasing the diversity, variety, and quality during processing of dairy products. Through continuous fermentation process, diary enzymes can enhance the flavor & fragrance, texture, preservation, coagulation, and tenderization of the milk product. Modern developments in the field of biotechnology have showered wider possibilities in dairying for enabling the accessibility of milk and milk products with an aim to fulfill the growing demand from large population. Rennin and Rennet are common terms for any enzyme used to coagulate milk. These are commercial preparations containing acid proteases extracted from animal tissues. Calf rennet is considered as the ideal milk-clotting enzyme for cheese making. On the other hand, lactase is widely used by manuf
We are a non-profit online community of visionary, dedicated and passionate farmers who have come together to encourage, share and assist one another with valuable farming information and technology regarding the best agricultural practices and trends across the world. Our primary goal is to “Promote Sustainable Agriculture” as a viable tool to food security across the world.