From Tradition to Innovation: Next-Generation Microbial Proteases Transforming Dairy Processing

Protease utilization in the milk processing sector is changing significantly as a result of new process technologies, changing customer preferences, and sustainability requirements. This chapter examines how protease uses in milk processing are evolving, from conventional cheese manufacturing to cutting-edge functional milk products. Extremophile enzymes and precision fermentation technology are two new sources of proteases that provide more accurate and efficient protein modification while meeting clean-label requirements. These sophisticated uses include the development of medicinal components, the elimination of allergies, and the production of bioactive peptides. Important technological advancements include real-time enzymatic analysis, AI-optimized process improvement, and enzyme immobilization technologies that reduce costs and increase sustainability. Proteases targeted at rapid cheese ripening technologies, plant-based dairy alternatives, and animal rennet substitutes are all making notable advancements in the sector. Regulations are changing to allow for new enzyme sources while maintaining consumer safety and acceptance. Shorter processing times, more ecological friendly manufacturing techniques, and an increase in the demand for functional dairy products are some of the current industry trends. Among the market obstacle are scaling up innovative protease technologies, managing intricate international regulatory frameworks, and reaching cost parity with current solutions. The chapter combines market data, industry case studies, and new research discoveries to provide dairy processors with strategic advice for utilizing modern protease technology. Due to ongoing developments in enzyme engineering and their convergence with digital manufacturing system, proteases are anticipated to play a significant part in the creation of the future generation of dairy products.