• Lactase Enzyme: 10000 ALU/GM to 100000 ALU/GM
• Protease Enzyme: 10000 IU/GM to 100000 IU/GM
• Transglutaminase 100 IU/GM to 2000 IU/GM
Major Use: These enzymes help coagulate milk proteins, leading to the formation of curds, which are then processed into various cheese types. Additionally, dairy enzymes are used to modify flavor, texture, and consistency in dairy products like yogurt and cream.