Enzymes are used to make many food products including sweets, cheese and lactose-free milk - Edexcel - GCSE Biology - Question 6 - 2017 - Paper 1

The yeast that produces invertase is known as Saccharomyces cerevisiae.

Enzymes play a crucial role in the production of vegetarian cheese, especially through the use of immobilised enzymes.

1. Immobilised Enzymes:

   • Enzymes, such as proteases, are mixed with alginate solution to form a gel-like substance.
   • The alginate beads containing the enzymes are then created by dropping the mixture into calcium chloride solution, where they harden.
   • These beads are collected and can be placed in a column or syringe for use in cheese production.

2. Lactose-Free Milk:

   • During the cheese-making process, the enzyme lactase is used.
   • Lactase acts on lactose present in milk, breaking it down into glucose and galactose, thus making it suitable for lactose-intolerant individuals.
   • The process does not require the presence of lactose after treatment, resulting in lactose-free milk.

3. Efficiency and Reusability:

   • Immobilised enzymes can be reused multiple times, making the process efficient and cost-effective.
   • Additionally, the use of these enzymes allows for the desired texture and flavor in the cheese without the need for animal-derived rennet, rendering the cheese vegetarian.