Milk
Coagulating Enzyme: Market Overview
An
enzyme is a protein, high molecular weight compounds formed by the
chains of an amino acid linked together by peptide bonds. These
proteins act as a catalyst causing reactions when added. Each enzyme
reacts and provide different reactions such as enzymes for cheese
production, bio-protective enzymes for enhancement of flavor,
texture, safety and shelf life of the dairy products and thus are
specific. There are various sources of the enzymes depending on its
applications and the product. Milk coagulating enzymes are the
enzymes added for the productions of cheese, yogurt and other dairy
products. There are three stages of coagulation, in the primary
stage, the enzyme called rennet are used for casein processing. In
the second stage, calcium is required, as the process of aggregation
of casein particles takes place. As a result, it forms a gel. In last
and the third stage, gel network is developed which gets cut
depending on the desired texture of the cheese. It gets affected by
the external factors like temperature, heat, light. The optimum
temperature for the coagulation is around 30 to 32C
Milk
Coagulating Enzyme: Market Dynamics
There
are various driving factors that trigger the milk
coagulating enzyme market
as there is increasing demand in the processed and packaged food and
dairy products, necessity for the waste reduction resulting into food
safety. Along with it, rising awareness for nutrient-rich products,
high penetration of marketing channels in rural and urban areas,
availability of enhanced dairy products with the range of flavors
facilitate the milk coagulating market to have a significant market
growth. Coupled with these factors, drivers like advanced and high
technological machinery, inter-relationship of urbanization and
changing consumer preferences also contribute to the growth of the
market.
The
factors like inconsistent regulatory processes, high research and
development costs, temperature dependent product life, government
interventions and regulatory policies affect the growth of the milk
coagulating enzyme market.
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Milk
Coagulating Enzyme: Segmentation
Based
on the sources, enzymes are segmented as
- Animal
- Microbial
- Plant
Based
on enzyme type, market is segmented into
- Rennet
- Proteases
- Lipases
- Lactase
- Catalase
Milk
Coagulating Enzyme: Segment Overview
Milk
coagulating enzymes are segmented on its sources. It is sourced from
animals, plant, and microbial. Based on the types of enzymes, the
market is segmented into rennet, protease, lipase, lactase, and
catalase. Rennet, an enzyme formed by the mixture of animal and
microbial sources, is the traditional type of the enzyme used in the
first stage of the coagulation process. It is a mixture of chymosin
and pepsin, also known as the calf’s fourth stomach lining.
Proteases are used for the second stage of the process for the
acceleration of ripening of cheese. It also modifies the functional
properties of milk and reduces those properties which can prove to be
allergic to the infants. Lipase is responsible for the characteristic
flavors of the cheese as it breaks down the milk fats. Lipase is used
for cheese ripening to enhance the flavor and texture of the cheese.
Lactase is an enzyme that cuts lactose into sugars, galactose, and
glucose. It is used in Ice cream for its sweeter taste. Catalase,
obtained from microbial sources or bovine liver converts hydrogen
peroxide to water and molecular oxygen.
Milk
Coagulating Enzyme: Regional Overview
Milk
and milk products are in demand all around the world with different
product category preferences. Considering different policies for the
dairy products which depends upon religious, cultural and other
demographic factors, the milk coagulation enzyme market has a vast
regional expansion. The milk coagulating enzyme has its presence in
the North America, Latin America, Eastern Europe, Western Europe,
Japan, Asia-Pacific and the Middle East and Africa.
Milk
Coagulating Enzyme: Market Players
Some
of the market players are
- Chr. Hansen Holding A/S,
- Biocatalysts Limited,
- Amano Enzyme Inc.,
- Shenzhen Leveking Bio-Engineering Co. Ltd.,
- Jiangsu Boli Bioproducts Co. Ltd.,
- Sunson Industry Group Company Limited,
- Royal DSM N.V.,
- Enmex SA DE CV,
- Advanced Enzymes Technologies Limited,
- Amway, BASF,
- DuPont Danisco,
- DSM,
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