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The dairy industry uses enzymes to breakdown lactose in milk

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Cael Wishart

on 7 November 2013

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Transcript of The dairy industry uses enzymes to breakdown lactose in milk

The dairy industry uses enzymes to breakdown lactose in milk, especially for those who suffer from lactose intolerance.
Enzymes involved, the reactions catalyzed, and improvement in the end product

-Is the corresponding isomer of lactose which is the sugar found in milk and whey.

-Lactase hydrolyzes and breaks down lactose into its two monosaccharides, galactose and glucose that is used as energy. (Lactase (Enzyme), n.d.)
Used as more efficient, higher yields, less waste
-A significant portion of the world’s population suffers for lactose-intolerance.

What was used before enzymes, if anything?

-For many generations, man-kind has taken advantage of natural selection, crossbreeding practices and, more recently, stress induction to achieve desired characteristics in animal species, specifically cows in this case. (A Primer on Use and Benefits Today and Tomorrow, n.d.)
Risks to living systems and to the environment
-Analysis of different milk products showed some evidence for low-fat milk as a potential risk factor for prostate cancer. (Torniainen, 2007)
Impact of the process on society.
-Approximately 20-30 percent of US adults are lactose intolerant. These individuals can now enjoy the nutritional benefits and sensory pleasure of dairy products without gastrointestinal side effects by selecting lactose-free or low lactose dairy products or by adding commercially available lactase to dairy products in the home. (Neelakantan, n.d.)

Enzyme Applications in Industry
-Without sufficient intestinal production of the lactase enzyme many humans become lactose-intolerant, resulting in discomfort, pain or even death when consuming dairy products made with lactose enzymes. (Neelakantan, n.d.)
-Hence, low-lactose or lactose-free food is essential for lactose-intolerant people to prevent these problems

-Lactase also increases the sweetness of the final product such as cheese or ice cream, avoiding the requirement for sugars.

-Cheese manufactured from hydrolyzed milk ripens more quickly than the cheese manufactured from normal milk. (Phillips, n.d.)

-The lactase enzyme is used increasingly in higher yields in dairy products during today’s society to efficiently breakdown lactose sugars to allow these lactose-intolerant people to consume dairy products. (Chaplin, 2012)

-More reasons for the increase yields of lactase-treated products such as milk, cheese and ice cream includes the increase in sweetness, ripening in cheese and digestibility. (Neelakantan, n.d.)

-To a large extent this was an uncontrolled process where several iterations could be employed to obtain progeny with the best possible overall ratio of desired and undesired characteristics.
(A Primer on Use and Benefits Today and Tomorrow, n.d.)
-The most investigated E. coli lactase is not used in food processing because of its cost and toxicity problems. (Torniainen, 2007)
Personal Opinion
-After reviewing and studying the lactase bio-application I feel as though it is safe to use in society with no concerns at all for it.

-The enzyme shows no side-effects, risks or health concerns and has been approved by Health Canada and the FDA
-The lactase enzyme enhances the taste of dairy products and allows people who are lactose-intolerant to have the nutritional benefits that come from dairy products without any disadvantages.

-This is why I feel as though this bio-application is safe and should be continually used in the dairy industry.
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