Dairy Enzymes

Dairy enzymes are involved in the coagulation of milk for the manufacture of cheese, improve the shelf life of certain cheeses, and the nutritional composition of certain kinds of milk. Our leading global position in ripening agents helps you benefit from resources and experience. Our diary enzymes help improve the function, quality, and ripening of all types of cheese.

Our ability to combine the three key benefits of our strain and enzyme range – taste, texture improvement, and yield enhancement – provides a unique solution for our customers.

We can help you to:

• Optimize the desired aromatic profile
• Achieve optimal texture without a texturizing agent
• Increasing health benefits
• Ensuring freshness
• Reduce the fat content
• Bring sweetness without adding sugar or sweetener
• Achieve superior quality, freshness and shelf life without artificial preservatives

We can also help you reformulate your products to reduce or eliminate the use of additives such as :

• Preservatives and texturizers
• Sweeteners

Seventy percent of the world’s population (a rising percentage) is lactose intolerant, but that doesn’t mean they can’t try milk, cheese, yogurt and other dairy products. Our lactase enzyme (a kind of Dairy Enzymes) breaks down lactose into glucose and galactose, which reduces discomfort.

Hydrolyse milk protein to prevent allergic milk reactions.

Milk protein allergy is a very serious problem for certain people, especially for people with congenital allergies. The clinical symptoms manifest themselves mainly in angioedema, urticaria, neurodermatitis, respiratory problems, acute abdominal pain, diarrhoea, vomiting and allergic reactions. Lactoglobulin or casein, which is an allergen in some specific populations, can avoid the immunoglobulin present in epithelial cells of the intestinal mucosa due to the immunogenic protein and is adsorbed on the intestinal mucosa The action of the immune system, which in some infants and adults causes allergic reactions to milk and causes symptoms such as rashes and asthma.

Using the selected protease, the peptides obtained by hydrolysis not only improve digestion and absorption, but also hydrolyse the fragments with the crucial site of the antigen, significantly reducing its antigenicity, thus preventing milk allergy. Compared to the mixture of free amino acids, the enzymatic hydrolysis product of milk protein has the advantages of good taste, high absorption rate and low osmotic pressure.

In general, the synergy process of enzymolysis treatment and heat treatment or ultrafiltration treatment is used to produce hypoallergenic casein and whey protein. Hydrolysis. The heat treatment has little effect on the immunogenicity of the milk protein. However, the heat treatment can influence the configuration of the milk protein, improve the probability of contact between proteolytic enzyme and substrate and obtain hypoallergenic protein hydrolysate.

Milk contains many ingredients with antibacterial activity and has several effects.

Like immunoglobulin, lactoferrin, lactoperoxidase and lysozyme, these ingredients can prevent the occurrence of mastitis in dairy cows, inhibit the growth of microorganisms during the storage of raw milk and dairy products, but are only effective for a limited period of time Lactoperoxidase is the main substance used to prevent microbial contamination. Each lactoperoxidase molecule contains one iron atom. Lactoperoxidase itself has no bacteriostatic activity and consists naturally of hydrogen peroxide and thiocyanate.

The antibacterial system, the so-called lactoperoxidase system, has an antibacterial and antiseptic effect. Lactoperoxidase can inhibit Gram-negative bacteria (including E. coli and Salmonella strains) and Gram-positive bacteria. Its bacteriostatic effect is related to 5H, temperature and bacterial count.

The antibacterial properties of the lactoperoxidase system are increasingly used in animal production and clinical medicine. For example, the activation of the raw milk’s own lactoperoxidase system can prolong shelf life; the addition of sodium thiocyanate to raw milk can prevent milk spoilage; the addition of milk peroxidase to milk substitutes to replace antibiotics can prevent drug resistance.

Lactose intolerance is a very popular problem in many regions. For example, It is generally believed that Taiwanese people should have more than half the lactose intolerance, and even some studies believe that almost 100% of Asians have some degree of lactose digestion.

If you casually grab a passer-by and ask if drinking milk makes your stomach uncomfortable or causes diarrhoea, I think you can easily meet people who answer “yes”, and a large proportion of them are caused by lactose intolerance. But what is lactose intolerance? People who have heard that lactose intolerance due to insufficient milk intake can lead to calcium deficiency and even osteoporosis, what should I do?

Lactose intolerance is a condition of poor tolerance to foods containing lactose. The most common cause is the weakened expression of the lactase gene, which leads to insufficient lactase that can digest lactose, and possibly also in the intestinal villi The lactase is insufficient, or a small amount can be caused by damage to the mucous membrane of the small intestine.

Lactose is a disaccharide.
When you eat foods containing lactose, the lactase (a kind of Dairy Enzymes) in the small intestine breaks down the lactose in the food into two simple sugars, galactose and glucose, which are then absorbed by the mucous membrane of the small intestine.

If for some reason, lactose cannot be broken down and absorbed smoothly in the small intestine, the lactose continues to be passed into the colon system where it is digested by certain bacteria in the colon that can digest lactose.

These specific bacteria digest lactose mainly by fermentation. A lot of gas is produced during fermentation. This is the main reason why patients with lactose intolerance after drinking milk often have fart, flatulence, hiccups and even mild stomach aches. In addition, these undigested constituents also cause an increase in the osmotic pressure in the colon, which increases the water content in the colon, so that symptoms of diarrhoea and bowel movements can occur.

By the way, when it comes to lactose intolerance, we have to mention two proper names:

Lactase deficiency:
the characteristic of lactase deficiency is that the activity of lactase (a kind of Dairy Enzymes) at the brush border of the small intestine is lower than in normal people, making it impossible to digest lactose completely in food.

Lactose malabsorption:
The characteristic of lactose malabsorption is that the small intestine cannot absorb most of the lactose in food. Lactose absorption here does not mean the direct absorption of lactose. Lactose must be hydrolysed to glucose and galactose before it can be absorbed by the small intestine. Absorb.

In whom does lactose intolerance occur more frequently?
In terms of epidemiological trends, Europeans have the lowest prevalence, while ethnic groups such as African Americans, Hispanics, Asians, Asian Americans and Native Americans have a higher prevalence.

Lactose malabsorption and intolerance are rare in children under 6 years of age, but increase with age. And why does the prevalence of lactose intolerance vary so much among certain ethnic groups? It is generally thought to be related to genes and eating habits.

What is the mechanism of lactose intolerance?
Lactose intake varies greatly depending on age. In infancy, carbohydrates accounted for 35-55% of calories, and the majority of these came from lactose. After weaning, lactose intake decreases until it reaches the same level as in adults.

Lactase hydrolyses lactose to glucose and galactose

The speed-determining step in the process of lactose absorption is the “digestion of lactose”. In the small intestine, lactose contacts the lactase released from the microvilli of the small intestine and breaks down glucose and galactose, which can then be absorbed by the small intestine. And the lactose that is too late to be digested is still sent to the large intestine.

Lactose can still be used by the human body in the large intestine

People with low lactase (a kind of Dairy Enzymes) activity may find that up to 75% of the lactose passes through the small intestine and reaches the appendix and colon due to the amount of lactose absorbed.

Bacteria living in the large intestine can ferment lactose and convert it into short-chain fatty acids and hydrogen (or methane). The short-chain fatty acids contain acetic acid, butyric acid and propionate, which can be absorbed directly by human intestinal epithelial cells.

Short chain fatty acids can be used as an energy source. In other words, even if the small intestine cannot digest lactose, it can be used indirectly by the human body after fermentation by colon microorganisms, but too much fermentation is problematic. If the small intestine cannot digest most of the lactose, the products of lactose fermentation can cause symptoms of lactose intolerance in the large intestine and in the lactose itself.