Biocatalysts Infant Formula Dairy
Biocatalysts Infant Formula Dairy

Dairy

FLAVORPRO® customised proteases and LIPOMOD® lipases can be used to produce high value dairy hydrolysates suitable for a number of different food products and applications.

Taste, texture and functionality
Hydrolysis of dairy ingredients using lipases and proteases produce unique flavour combinations for the Enzyme Modified Cheese (EMC) and Enzyme Modified Dairy Ingredients (EMDI) markets. Dairy proteins, such as whey and casein, can also be hydrolysed using proteases to modify the protein's functionality such as improved heat stability, foaming and emulsification properties, and increased absorption and digestibility of amino acids.
Resources
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Application Solution
The Use of Enzymes for Dairy Flavour Enhancement
Enzymes have been used for centuries to produce flavour in dairy products. Traditionally flavour is generated by enzymes produced from microflora present in cheese, butter, or cream and time is required for these complex flavours to evolve. In more recent times the addition of exogenous (external source) enzymes to immature cheese, butter oil or cream has been used to speed this process up intensifying the flavour in hours and days instead of weeks and months.
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Application Solution
Lipomod® 4MDP Dairy Flavour Technical Summary
Lipomod® 4MDP has been specifically designed to be used in the manufacture of Enzyme Modified Dairy Ingredients (EMDIs), including Enzyme Modified Cheese (EMC) and Lipolysed Butter Oil (LBO).
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19 Jul 2021
Biocatalysts Ltd Launch a Unique Enzyme for the Dairy Flavour Market at IFT F.I.R.S.T
Biocatalysts Ltd will be launching Lipomod® 4MDP (L004MDP) at IFT F.I.R.S.T. a unique enzyme for the dairy flavour market.
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Whey
Application Solution
The Use of Enzymes in Dairy Protein Hydrolysates
Whey and casein protein hydrolysates are valuable ingredients with nutritional and functional benefits.
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Biocatalysts Infant Formula Dairy
30 Apr 2021
The Role of Dairy Proteins in Foods for Special Medical Purposes
The exceptional nutritional value and abundance of branched chain amino acids (BCAAs) in dairy proteins means they still have a considerable role to play in the development of nutritional products and foods, especially in foods for special medical purposes (FSMP).
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Whey protein pic 3
24 Apr 2021
New Enzyme Product for Casein Hydrolysis
Launch of a highly efficient exopeptidase for achieving >40% degree of hydrolysis in casein protein to improve its solubility and digestibility.
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10 Nov 2018
Enzymes for Developing Cheese Flavours
Different combinations of lipase and protease enzymes can be used to produce complex and unique dairy flavours to enhance and add value to your ingredients.
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21 May 2018
Five Ways Enzymes can Improve your Whey Protein Hydrolysate
Whey protein is a valuable ingredient adding many health benefits to the various products it is incorporated into. Enzymes are a simple yet effective way of improving existing whey products to keep up with current food trends.
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High­ly spe­cif­ic fun­gal esterase with a strong pref­er­ence for hydrol­y­sis of short chain fat­ty acids, ide­al for pro­duc­ing blue cheese flavour notes in Enzyme Mod­i­fied Cheese (EMC).
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High­ly active lipase with broad speci­fici­ty towards short, medi­um and long chain fat­ty acids. Suit­able for the effec­tive hydrol­y­sis of dairy and ani­mal fats, oils and egg.
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