Traditional applications of enzymes in dairy science and technology

Milk from all mammals is teeming with numerous important biomolecules from different perspective. Indigenous enzymes are one of the most significant of these biomolecules. From technological, food safety, and nutritional perspectives, some of the most important enzymes are alkaline phosphatase, lactoperoxidase, plasmin, catalase, lipase, γ-glutamyl transferase, etc. The initial research was focused on using indigenous enzymes as indicator for efficient pasteurization; however, later, several enzymes such as plasmin, lipoprotein lipase, and catalase were studied for their effect on the quality of milk and milk products. Certain indigenous enzymes such as lactoperoxidase and lysozyme received attention due to their antimicrobial properties. Levels of enzyme activity in milk of various mammalian species are affected by several factors such as stage of lactation and udder health. Thus enzymes β-N-acetyl-glucosaminidase and catalase are used as disease diagnostic tools.