Dairy Industry Enzymes
Dairy Enzymes for Milk, Cheese & Yogurt Processing
Improving lactose breakdown, texture, flavor, and process efficiency in dairy products
Dairy processing requires enzymes that improve texture, enhance yield, and reduce defects like syneresis. Rennet, lactase, lipase, protease, transglutaminase, and multi-enzyme blends are used to optimize cheese production, yogurt fermentation, and dairy ingredient functionality.
Catalex Bio delivers enzyme solutions tailored for high-volume dairy operations, ensuring consistent product quality while minimizing processing losses.
Key Benefits
- Improved texture and creaminess in cheeses and yogurt
- Reduced serum formation and whey loss
- Enhanced yield and processing efficiency
- Consistent product performance across batches
Application of dairy industry ENZYMES
- Cheese Production: Rennet and Protease support coagulation and curd formation
- Lactose Reduction & Sweetness Adjustment: Lactase hydrolyzes lactose for lactose-free products
- Flavor & Lipid Modification: Lipase enhances flavor development in cheeses and butter
- Texture & Yield Improvement: Transglutaminase cross-links proteins to improve gel strength, reduce serum separation, and thicken dairy intermediates
- Multi-Enzyme Blends: Enable combined improvements across texture, flavor, and yield
