Global Market Survey on Milk Coagulating Enzyme

 Milk Coagulating Enzyme: Market Overview

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

Milk Coagulating Enzyme: Market Dynamics

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.

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Milk Coagulating Enzyme: Segment Overview

Milk coagulating enzymes are segmented on its sources. It is sourced from animals, plant, and microbial. Based on the types of enzymes, the market is segmented into rennet, protease, lipase, lactase, and catalase. Rennet, an enzyme formed by the mixture of animal and microbial sources, is the traditional type of the enzyme used in the first stage of the coagulation process. It is a mixture of chymosin and pepsin, also known as the calf’s fourth stomach lining. Proteases are used for the second stage of the process for the acceleration of ripening of cheese. It also modifies the functional properties of milk and reduces those properties which can prove to be allergic to the infants. Lipase is responsible for the characteristic flavors of the cheese as it breaks down the milk fats. Lipase is used for cheese ripening to enhance the flavor and texture of the cheese. Lactase is an enzyme that cuts lactose into sugars, galactose, and glucose. It is used in Ice cream for its sweeter taste. Catalase, obtained from microbial sources or bovine liver converts hydrogen peroxide to water and molecular oxygen.

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Milk Coagulating Enzyme: Regional Overview

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.

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Milk Coagulating Enzyme: Market Players

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,