Milk‐clotting enzymes (MCEs) are pivotal biocatalysts in the dairy industry, serving as alternatives to traditional calf rennet in cheese production. These enzymes act through the specific hydrolysis ...

The "Dairy Enzymes Market by Type (Lactase, Chymosin, Microbial Rennet, Lipase), Application (Milk, Cheese, Ice Cream & Desserts, Yogurt, Whey, Infant Formula), Source (Plant, Animal & Microorganism), ...

As a class of proteins with biocatalytic properties, an enzyme is a biocatalyst with a high degree of specificity and extremely high catalytic efficiency. The metabolism of all living things is ...

Enzyme manufacturer, Biocatalysts, has broadened its microbial dairy enzyme range with a product designed as an alternative to porcine pancreatin, a pig pancreas derivative, for dairy flavour ...

Enzyme engineering is a technology in which enzymes or microbial cells, animal and plant cells, organelles, etc. are placed in a certain biological reaction device, and the corresponding raw materials ...

Enzymes can be used as individual enzymes or enzyme preparations containing additives, such as stabilizers, and the desired enzyme blend. The primary property of an enzyme is its reaction specificity.

Soft or hard, cheddar or gorgonzola, solid or melted, cheese just wants to be eaten. And if cheese could speak, it would say that it prefers to be eaten by humans rather than by fish or mice. Humans, ...

Nitrilases are a unique class of enzymes that catalyse the hydrolysis of nitrile compounds to yield the corresponding carboxylic acids or amides. Their application in biotransformation processes has ...