Answer:
Enzyme technology is a process that involves using specific enzymes to modify the chemical and physical properties of food ingredients. This technology can be used in the production of various food products, including sweets, vegetarian cheese, and lactose-free milk.
In the production of sweets, enzymes such as amylase and invertase can be used to break down complex sugars into simpler ones. This results in a sweeter taste and smoother texture. Additionally, enzymes like pectinase and cellulase can be used to break down fruit and vegetable fibers, making them more easily digestible and enhancing the flavor and texture of the sweets.
For vegetarian cheese production, rennet is traditionally used to coagulate milk protein and form cheese curds. However, enzymes such as microbial proteases and lipases can also be used to coagulate the milk proteins and form the cheese curds. This allows for the production of vegetarian cheese without the use of animal-based rennet.
In the production of lactose-free milk, lactase enzyme is used to break down lactose, which is the main sugar in milk. This enzyme is added to milk to hydrolyze lactose into glucose and galactose, which are more easily digested by people with lactose intolerance. The result is lactose-free milk that has the same taste and nutritional value as regular milk.
In summary, enzyme technology can be used in the production of food products by modifying the properties of food ingredients to achieve desired characteristics, such as taste, texture, and nutritional value. The use of enzymes in food production is a safe and effective way to improve food quality and meet consumer needs.