With the rapid development of the dairy and dairy industry, the production of raw milk and dairy products has increased dramatically, the diversity of dairy products has improved significantly, and quality has also created a quality jump. Advanced and innovative technologies such as genetic engineering, enzyme technology, microbial technology, high pressure technology, and cold contraceptive technology are also widely used in milk production.
Enzymes are proteins whose regenerative functions are produced by living cells, and they contribute to a variety of biochemical chemical reactions in the body. Compared to conventional chemical methods such as food processing acid, enzyme technology has shown their unique appeal. It overcomes harmful products produced by chemical means, and provides healthy, environmentally friendly, safe and effective food processing solutions. These features have far greater benefits than traditional chemical reactions. In the food industry, food enzymes can replace many chemicals, making production more natural and efficient.
The use of enzyme technology in dairy research
Overview
Milk is a complete diet. Increasing milk intake is a good source of ensuring adequate calcium intake. The Nutrition Institute recommends “daily dairy products” for residents across the country in the new diet guide as an important factor in improving the health of healthy people for all.
About 90% of adults in some countries have lactose intolerance, and eating low-lactose milk products is one of the most effective ways to deal with lactose intolerance. Lactase from various sources is made to produce lactose-containing dairy products. How to treat lactase milk by mixing lactase directly into non-pasteurized milk. During storage, lactose can be converted into glucose and galactose due to hydrolysis. Low lactose hydrolyzed milk production can improve milk flavor, taste and nutritional value; its use in boiled milk can speed up the reaction and improve the efficiency of fermentation, so that the soft milk has a unique frankincense flavor, and significantly extends the shelf life of the product; It can be used in thick milk to prevent lactose from glistening during thickening, which makes the product taste better and enhances sweetness, reduces the amount of sucrose and prevents bacteria from improving quality.
Recent advances in enzyme technology in dairy research
Modified degradation of lactose to prevent the emergence of lactose intolerance.
Lactose is a major carbohydrate in cow's milk, and is an important source of galactose in mammals to ensure brain growth. Lactose can stimulate the distribution and transport of calcium and make it easier to absorb, and it has an effect on the intestines. If not treated properly, a series of symptoms of lactose intolerance will develop. Patients with lactose intolerance cannot digest lactose in cow's milk into glucose and galactose that can be absorbed directly into the body's blood. This is because the intestinal mucosal cells are unable to produce enough lactase to break down lactose, so lactose intolerance is actually a lactase deficiency. Lactase deficiency is a worldwide problem and is actually more common in Asian and African populations.
Hydrolyzed milk protein to prevent milk allergies.
Milk protein intolerance is a serious problem for some groups, especially those with congenital malformations. Clinical symptoms are mainly angioedema, urticaria, atopic dermatitis, respiratory symptoms, severe abdominal pain, diarrhea, vomiting and allergies. Lactin or casein, an allergen in some special groups, because of its protein immunoglobulins, can block the immunoglobulins present in the intestinal mucosal epithelial cells, and is absorbed into the intestinal mucosa producing immune actions. This causes allergy to cow's milk in some infants and adults, causing symptoms such as rash and pneumonia.
With tested protease, hydrolysis-derived peptides not only improve digestion, but also hydrolyze the antigen-binding component, significantly reducing its antigenicity, thus preventing milk allergies. Compared to the free amino acid mixture, the enzymatic product of milk protein has excellent flavor, high absorption rate, and low osmotic pressure. Typically, a synergistic approach to the treatment of enzymatic hydrolysis and heat treatment or ultrafiltration treatment is used to prepare hypoallergenic casein and whey protein hydrolysates. Heat treatment has little effect on the immunogenicity of milk proteins, but heat treatment can affect the formation of milk proteins, increase the chance of proteolytic enzymes interacting with the substrate, and acquire hypoallergenic protein hydrolysates.
Milk contains a variety of ingredients that have antibacterial activity and have many side effects.
Like immunoglobulin, lactoferrin, lactoperoxidase and lysozyme, these compounds can prevent the emergence of cow mastitis and prevent the growth of microorganisms during the storage of raw milk and dairy products, but are only temporary. Among them, lactoperoxidase is a major antibacterial agent. Each molecule of lactoperoxidase contains an iron atom. Lactoperoxidase itself has no antimicrobial activity and is composed of hydrogen peroxide and thiocyanate. The natural antibacterial system, called lactoperoxidase system, has antibacterial and antiseptic effects. Lactoperoxidase inhibits Gram-negative viruses (including E. coli and Salmonella species) as well as Gram-positive viruses. Its antibacterial effect is related to the 5H value, temperature and germ count. Antibacterial properties of the lactoperoxidase incr
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