In an article titled “Microbial Enzymes with Special Characteristics for Biotechnology Applications” written by Sing Nigam, he states that microbial enzymes are known to be biocatalysts that carry out reactions in bioprocesses in a more “environmentally friendly” way. Unlike using chemical processes, microbial enzymes have the upper hand when it comes to processes due to their ability to operate under mild temperatures, pH, and pressure. Since these enzymes are more environmentally friendly due to their biodegradability, they replace many chemical enzymes and their processes. Starch enzymes are one of these microbial enzymes and play an important role in the hydrolysis process and control the number of different enzymes that are broken down in our body. According to the article in the "Journal of Agriculture and Food Chemistry", it is stated that lactase is an enzyme that converts the milk disaccharide lactose into glucose and galactose. Say no to plagiarism. Get a tailor-made essay on “Why violent video games should not be banned”?Get the original essayLactase is mainly used in industries that typically require hydrolysis of lactose on milk and other dairy products for people likely to be affected by lactose. intolerances, including infants and a wide variety of people. This lactase enzyme can increase the sweetness of lactose by four hundred percent. The lactase hydrolysis process is very important in the dairy processing industry, they use this process as a way to catalyze the hydrolysis of lactose into the monosaccharides glucose and galactose. Lactose must undergo a hydrolysis process before it can be consumed. In an article written by Ebenezer R. Vedamuthu titled “Natural Non-Hydrolyzed Milk vs. Lactose Hydrolyzed Milk” he talks about the big difference between milk that has not been hydrolyzed and lactose hydrolyzed milk. The article begins by stating that when looking at the differences between natural (untreated) milk and enzyme treated milk as a microbiological medium. Since milk is an excellent choice for monitoring microbial growth and metabolic activity. Lactose is the main carbohydrate in milk and represents approximately 4.9% of this biological fluid. When it comes to examining the role of lactose, it is the primary source of carbon source for microorganisms found in milk. It is a dissachride composed of D-glucose and galactose which are linked together. There are other free sugars normally found in milk: glucose, galactose and hexose-specific phosphate esters in small amounts. It is important to think about the utilization mechanisms that lactose provides to microorganisms. The first step in lactose utilization allows microorganisms to convert the disaccharide into its hexose components before they are then placed into relevant energy production pathways. In most natural (unprocessed) milks, it does not contain the same growth factors as lactose hydrolyzed milk. Untreated milk has a slower growth rate than enzyme-treated milk due to the additional components added to this untreated milk. The difference between natural (untreated) milk and lactose hydrolyzed milk is its relative concentrations of disaccharide, lactose, and monosaccharide additives. Lactose hydrolyzed milk is distinguished from untreated milk by the restrictive role it plays with respect to the lactose in milk; it is also the main sourceenergy of microorganisms. When looking at both natural milk and lactose hydrolyzed milk, noticing this change can help identify the exact point of microbial growth and activity in enzyme-treated milk. Drinking milk is important because it helps our bodies grow when we are infants. is our main source of food. In many cases, some people cannot consume milk because of the lactose present in milk. Lactase is digested in the intestines by B-galactosidase. According to Lianger Dong in his article “Lactase-Loaded Dispersable Biopolymer Particles as Potential Delivery Systems to Control Lactose Hydrolysis in Milk,” he discusses the reasons why the body cannot digest this enzyme. The beginning of the article explains what lactase is and states that lactose intolerance arises from the digestive tract failing to hydrolyze lactose due to lack of lactase and low lactase activity. This then causes the extra lactose that has not been hydrolyzed to cause osmotic pressure in the intestine. It is then fermented by the colon microflora into a short chain of fatty acids. It is not only transformed into fatty acid chains, it is also converted into hydrogen, carbon dioxide and other gases. Due to the excess lactose not being hydrolyzed, this tends to explain why people with lactose intolerance who may have previously drank milk tend to experience symptoms of diarrhea, abdominal pain, bloating and flatulence. This digestive disorder affects almost 65% of the world's population, mainly among Asians, Mediterraneans, Africans and North and South Americans. To completely overcome the symptoms of lactose intolerance, consumers can purchase lactose-free dairy products and lactase supplements. It has been said that in many cases lactose-free products have certain disadvantages such as nutritional loss, sensory perceptions and sensitivity of lactase to acidic gastric conditions, which limits the ability to supplement with lactase. It could also cause people with this intolerance to miss out on other nutritional aspects due to the nutrients they risk losing by consuming lactose-free dairy products. The problem is that these products and supplements may be more harmful than helpful. Micro- and nanoencapsulation of lactase can help overcome this problem. By incorporating lactase into emulsions or liposomes before adding the capsules into different dairy products, which would help the lactase in these products to remain encapsulated during storage. This will help during its storage and later it will help to hydrolyze the lactase after its ingestion. To verify the results, it was noted that despite the addition of the emulsions to the lactase capsules, the emulsions were found to be thermodynamically unstable, resulting in improved loading efficiency. Lactase was then encapsulated in a test with hydrogel beads showing improved thermal and pH stability, but a problem was detected during the test. The problem resulted in the hydrogel beads having a large pore size, causing the enzyme to leak quickly. Where does lactose intolerance disorder come from? Is it simply the gastrointestinal system that is not able to break down lactase? It could also be a genetic condition that some people are born with. In a recent study found in a journal of the World Allergy Organization, based on lactose intolerance and.,