Origins:
- Bacterial strains: Lactobacillus, Bifidobacterium, Bacillus
Action of papsin:
- Protein breakdown: Pepsin acts on proteins, breaking them down into water-soluble fragments called peptones. This action is crucial to many processes in dairy technology.
Applications:
- Cheese ripening: Pepsin is indispensable in the ripening of hard and semi-hard cheeses. Thanks to its action, the cheeses achieve the desired texture and unique flavor.
- Milk shear: In cheese production, this enzyme speeds up and optimizes the milk shearing process, leading to a product with perfect consistency.
Thanks to its efficiency and specific action, pepsin EC 3.4.23.1 has become one of the most important enzymes in the dairy industry, guaranteeing the production of high-quality products with exceptional taste and texture.
