Cheese enzyme-catalyzed reactions

Enzymes. The use of enzymes is an integral part of many important processes in food production. Hydrolytic enzymes especially are employed on an industrial scale, mainly because no costly regeneration of cofactors is required, in contrast to oxidoreductases. The release of specific fatty acid profiles by lipases in the course of cheese manufacture, or the cleavage by proteases of peptide fragments in protein hydrolyzates that otherwise will cause bitterness are examples for the impact of enzyme-catalyzed reactions on the final flavor of foods (5). 

All animals, plants and miaoorganisms produce enzymes to catalyze the m)T-iad reactions responsible for their survival. It has long been recognized that extracts from natural sources can also catalyze reactions in vitro as well. Almost 7000 years ago, ancient cultures discovered that stomach juices could be used to make cheese Brewing, wine, and bread making using organisms and their native... 

---