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Journals / Lapseki Meslek Yüksekokulu Uygulamalı Araştırmalar Dergisi / 2026 / Cilt: 5 Sayı: 9

Current Approaches in Industrial Dairy Enzymes

Endüstriyel Süt Ürünleri Enzimlerinde Güncel Yaklaşımlar

Çağlar Kaya(ÇANAKKALE ONSEKİZ MART ÜNİVERSİTESİ)0000-0002-7054-3081
Şehnaz Özatay(ÇANAKKALE ONSEKİZ MART ÜNİVERSİTESİ, EZİNE MESLEK YÜKSEKOKULU)0000-0003-0268-105X
Pages
15–24
Publication Date
2024-06-30
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

This review discusses the purposes of enzyme use in the dairy industry, new technologies, and research and development topics.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Enzymes are commonly used in the dairy industry to obtain high-quality milk products with desired characteristics and extended shelf life.
📊
Key Findings & Data:The production of enzymes used in dairy products has gained significant commercial importance over time.
💡
Conclusion & Impact:This review discusses the purposes of enzyme use in the dairy industry, new technologies, and research and development topics.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Süt · süt ürünleri · endüstri

Abstract

Enzymes are commonly used in the dairy industry to obtain high-quality milk products with desired characteristics and extended shelf life. This demand has led to the production of enzymes not only from animal sources but also from plant and microbial sources. The production of enzymes used in dairy products has gained significant commercial importance over time. Advances in DNA technology allow microorganisms to be used like factories to obtain desired enzymes in their most active forms, playing a critical role in improving product quality, optimizing production processes, and offering consumers various options. Moreover, expanding the application areas of enzyme technology in the dairy industry and continually seeking innovative solutions are crucial for sustainability and competitiveness in the sector. Future studies and research should focus on developing more efficient and environmentally friendly enzymes. This review discusses the purposes of enzyme use in the dairy industry, new technologies, and research and development topics.

Özet

Süt endüstrisinde enzimler genellikle istenen özellikleri ve uzun raf ömrüne sahip yüksek kaliteli süt ürünleri elde etmek için kullanılmaktadır. Bu talep, enzimlerin sadece hayvansal kaynaklardan değil, aynı zamanda bitkisel ve mikrobiyal kaynaklardan da üretilmesine yol açmıştır. Süreç içerisinde süt ürünlerinde kullanılan enzimlerin üretimi, ticari açıdan önemli bir pay kazanmıştır. DNA teknolojisindeki ilerlemeler, mikroorganizmaların istenen enzimleri en aktif formlarında elde etmek için fabrika gibi kullanılmasına olanak tanımakla birlikte bu enzimler, ürünlerin kalitesini artırmak, üretim süreçlerini optimize etmek ve tüketicilere çeşitli seçenekler sunmak için kritik bir rol oynamaktadır. Ayrıca, enzim teknolojisinin süt endüstrisindeki uygulama alanlarını genişletmek ve sürekli olarak yenilikçi çözümler aramak, sektörde sürdürülebilirlik ve rekabetçilik açısından önem teşkil etmektedir. Gelecekteki çalışmalar ve araştırmalar, daha etkin ve çevre dostu enzimlerin geliştirilmesine odaklanmalıdır. Bu derlemede, süt endüstrisinde enzim kullanımının amaçlarını, yeni teknolojileri ve araştırma geliştirme konuları ele alınmıştır.

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Cite This Article

Kaya, Ç., Özatay, Ş. (2024). Current Approaches in Industrial Dairy Enzymes. Lapseki Meslek Yüksekokulu Uygulamalı Araştırmalar Dergisi, Cilt: 5 Sayı: 9, 15–24. https://ajindex.com/articles/1524501

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