Enzymes
Enzymes play a crucial role in dairy production, facilitating various processes that enhance the quality, flavour and digestibility of dairy products. Some of the examples of the importance of enzymes in dairy production include:
- Rennet (Chymosin): The primary enzyme used in cheese making is rennet, which contains the enzyme chymosin. Chymosin coagulates milk by breaking down casein proteins, leading to the formation of curds and whey. This is the first and critical step in cheese production.
Lipases: These enzymes break down milk fats into free fatty acids, which contribute to the development of flavour in aged cheeses.
Proteases: These enzymes help in the maturation and flavour development of cheese by breaking down proteins into peptides and amino acids.
Lactase: Breaks down lactose in dairy products intended for lactose-intolerant consumers, making it suitable for lactose-intolerant individuals and improving its digestibility and sweetness
The Regulation on food enzymes, Regulation EC No 1332/2008, harmonises the provisions on the use of food enzymes in the EU. According to that regulation, all food enzymes must be subject to a safety evaluation by the European Food Safety Authority (EFSA) and then approved by the European Commission. Approved food enzymes will be included in the EU list of food enzymes.
There is currently no Union list of authorised food enzymes. This will be established once the evaluations are finalised. For the time being, the placing on the market and the use of food enzymes and of food produced with food enzymes are subject to national legislation.
As a recognised EFSA stakeholder, deeply committed to food safety in the EU and beyond, EDA has been actively contributing with data and expertise on enzymes used in dairy processes during EFSA safety evaluation process.