1. Dairy Products: Enzymes like rennet (from animal stomachs) or microbial rennet are used in cheesemaking to curdle milk, separating the solids (curds) from the liquid (whey).
2. Bread Making: Amylases are added to flour to break down starches into sugars, resulting in a softer, more easily digestible bread.
3. Fruit Juices: Pectinases are used to clarify fruit juices by breaking down pectin, which can cause cloudiness.
There are many other places where enzymes are used in food production, but these three are some of the most common examples.
