In the dairy industry, the application of enzymes is well established. Some enzymes are required for the production of cheeses, yogurt and other dairy products, while others are used in a more specialized way.

Enzymes can be used to produce products with better texture or flavor, also during shelf life and also for more efficient production with better yields.

According to the latest research study released by Technavio Co., The global lactose-free food market will grow at a steady pace.
Lactose-free food products are highly digestible, which enhances its bio-availability and meet the lactose intolerant people needs.

List of enzymes in Dairy

Benefits	Enzyme type	Enzyme name
Increases pizza cheese production through changing Lactose into Lactobionic acid and getting involved in cheese texture	Catalase	Catazyme 25 L
Helps production of low-lactose and non-fermented milk products No Invertase and Amylase activity unlike other competitors in the market	Beta-Galctosidase (Bacterial)	Saphera
Helps production of low/ free lactose products Helps to remove Lactase in low lactose milk in a controlled process Due to high purity,offtaste would be rare It is a sterile Lactase for UHT milk Can be sugar substituted in health oriented products Avoids crystal creation in ice cream	Beta-Galactosidase (Fungal)	Lactozym Pure
Helps flavored cheese production Reduces cheese aging and saving cost	Lipase	Palatase
Makes special flavor in cheese	Endo protease	Alcalase
Improves taste in cheese, snacks, ready meals, soup and biscuits	Neutral Endoprotease	Neutrase
Makes special flavor in cheese Reduces cheese aging and saving cost	Amino peptidase	Flavourzyme