The dairy enzymes market is set to embark on a progressive trail over the coming years, driven mainly by the expanding dairy industry and excessive consumption of dairy products worldwide. As per the Food and Agriculture Organization, more than 6 billion people globally consume milk and milk products. In fact, a report by OECD-FAO Agricultural Outlook for 2020-2029, the global consumption of fresh dairy products is anticipated to rise by 1% per annum over the coming decade.

Enzymes are crucial for helping to ensure that dairy products have the most advantageous appearance and flavor while making sure that the products stay fresh throughout.

The global market for dairy enzymes is estimated to be worth USD 1,000 million by 2030 end. Novel developments and research studies in the field are a testament to this thriving marketplace. To illustrate, the International Flavors and Fragrances Inc. announced introducing a new enzyme for dairy products in the United States. Dubbed as Nurica, the enzyme solution harnesses the lactose present in dairy to naturally generate a high yield of prebiotic GOS fibers. The enzyme also helps address the challenges faced by lactose intolerant population.

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Dairy producers these days are making use of enzymes as coagulants and additives for different applications like cheese making, infant formulations, whey protein, butter production, and more. Some of these enzymes have been listed below-


Lipase enzymes are generally utilized to separate milk fat and impart desirable flavors to different types of cheese. Speaking of the cheese processing, it would be imperative to note that microbial lipase is one of the most common enzymes available for cheese manufacturing

Not to mention, an increasing consumption of cheese worldwide is expected to have an impeccable impact on the lipase market demand through the coming years. In the United States, the domestic per capita consumption of cheese in the past decade alone rose by 19%.


The rising population of lactose intolerant worldwide is poised to present new opportunities for the lactase enzymes business players in the coming years. According to the industry experts, about 68% of the global population is lactose intolerant. The lactase enzyme is utilized at a commercial level to manufacture products free from lactose for the lactose-intolerant populace. It is further used for frozen yogurt production to make better-tasting and creamy products.

In late 2020, DSM launched its new Maxilact Super lactase enzyme, intended for the production of sugar-free and lactose-free dairy products. According to the company, the newly launched product is suitable for all lactose-free dairy applications and asserts that the enzyme could reduce the hydrolysis time in production by 33%, thus optimizing the production efficiency. Also, the Maxilact enzyme breaks down lactose into its sweeter forms, lowering down the sugar levels by 20%.


Catalase enzymes boast of specific and limited use in cheese processing. The compound is mostly used in hydrogen peroxide, which is toxic to body cells and a potent oxidizer. Owing to this, it is used in processing certain cheese varieties instead of pasteurization in order to save regular milk proteins that deliver benefits to the final product and flavor enhancement of the cheeses.

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In the coming years, the demand for dairy enzymes is poised to soar to new heights given its growing applications in whey protein. Dairy enzymes like protease primarily function to cut the peptide bonds of various proteins, creating more easily digestible and smaller pieces, in turn propelling the uptake of whey proteins. As per the market research, the whey protein segment, across dairy enzymes industry, would reach $100 million by 2030 end.

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