Amylase is an enzyme that plays an important role in the production of dairy products. It breaks down complex carbohydrates into simple sugars, which can be used by bacteria in the fermentation process. This results in a range of dairy products, such as cheese, yogurt, and sour cream, which are prized for their unique flavors and textures.
What is the purpose of amylase?
Amylase is commonly used in the dairy industry to enhance the flavor and texture of dairy products. However, the dosage of amylase can vary depending on the product being manufactured and the specific requirements of the manufacturer. One of the main factors affecting amylase dosage is the type of milk used. For example, milk from different animal sources, such as cows, goats, or sheep, can have varying levels of carbohydrates and other nutrients that can impact the fermentation process. Therefore, the required dose of amylase may differ depending on the type of milk used. In addition to the type of milk used, the temperature and pH of the fermentation process can also impact the required dosage of amylase. For example, higher temperatures may require a lower dose of amylase, while a more acidic pH may require a higher dose.
How is it used in industry?
Amylase dosage in dairy products is a critical factor in producing high-quality, flavorful products. Dairy manufacturers typically work with enzyme technology specialists to help them determine the appropriate amylase dosage for their products. These experts can provide guidance on the specific conditions of the fermentation process and recommend the correct dosage to achieve the desired result. The goal is to ensure products are safe for consumption and meet the desired flavor and texture profiles.
Our YesWeLab team and our partner laboratories have developed methods to analyze and quantify amylase in your food products.
