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
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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.
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.
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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