The cheese segment is estimated to account for the largest share of the global dairy enzymes market in 2017. Various microbes such as Aspergillus oryzae, Irpex, and Rhizomucor pusillus are extensively used for rennet production during the cheese making process. Most cheese producers expedite the curdling process with rennet, lactic acid, or plant-based enzymes from wild artichokes, fig leaves, safflowers, or melons. Other than plants and microbes, enzymes are also extracted from young ruminants.
Scope of the Report:
This report focuses on the Dairy Enzymes in global market, especially in North America, Europe and Asia-Pacific, South America, Middle East and Africa. This report categorizes the market based on manufacturers, regions, type and application.
Based on type, the microbial rennet segment is projected to grow at the highest CAGR from 2017 to 2022. Microbial rennet is considered vegetarian-friendly as the enzyme produced by the microorganism is not derived from animals. Moreove ...
Table of Contents
1 Market Overview
1.1 Dairy Enzymes Introduction
1.2 Market Analysis by Type
1.2.3 Microbial rennet
1.2.5 Others (proteases and catalases)
1.3 Market Analysis by Applications
1.3.3 Ice cream & desserts
1.3.6 Infant formula
1.3.7 Others (butter and edible cream products)
1.4 Market Analysis by Regions
1.4.1 North America (United States, Canada and Mexico)
22.214.171.124 United States Market States and Outlook (2013-2023)
126.96.36.199 Canada Market States and Outlook (2013-2023)
188.8.131.52 Mexico Market States and Outlook (2013-2023)
1.4.2 Europe (Germany, France, UK, Russia and Italy)
184.108.40.206 Germany Market States and Outlook (2013-2023)
220.127.116.11 France Market States and Outlook (2013-2023)