In an article titled “Microbial enzymes with special characteristics for biotechnological applications” written by Sing Nigam states that microbial enzymes are known to be biocatalysts that carry out reactions in bioprocesses in a more "ecological". Unlike the use of chemical processes, microbial enzymes have the upper hand when it comes to processes due to their ability to function at mild temperatures, pH and pressure. Since these enzymes are more environmentally friendly due to their biodegradability, they are replacing many of the chemical enzymes and related processes. Starch enzymes are part of these microbial enzymes and play an important role in the hydrolysis process and controls 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 milk disaccharide from lactose into glucose and galactose. Say no to plagiarism. Get a tailor-made essay on "Why Violent Video Games Shouldn't Be Banned"? Get an original essay Lactase is primarily used in industries that usually require a hydrolysis of lactose to be performed on milk and other dairy products for people who may be lactose-intolerant including infants and a wide variety of people. This lactase enzyme can increase the sweetness of lactose by 400%. The process of lactase hydrolysis is very important when it comes to the dairy processing industry, as they use this process as a way to catalyze the hydrolysis of lactose into the monosaccharides glucose and galactose. When it comes to lactose, it must go through 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 non-hydrolyzed milk and lactose hydrolyzed milk. The article begins by stating that when considering the differences between natural (untreated) and enzyme-treated milk as a microbiological medium. Since milk is an excellent choice to monitor for 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 main source of carbon source for the microorganisms present in milk. It is a disacride made up of D-glucose and galactose linked together. There are other free sugars normally found in milk: glucose, galactose and hexose-specific phosphate esters in small trace amounts. It is important to think about the utilization mechanisms that lactose provides to microorganisms. The first step in using lactose allows microorganisms to convert the disaccharide into its hexose components before being fed into the relevant energy production pathways. Most natural (untreated) milk does not have the same growth factors as milk hydrolyzed with lactose. 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 milk hydrolyzed with lactose can be found in the relative concentrations of the additives disaccharides, lactose and monosaccharides. Lactose hydrolysed milk is different from untreated milk due to the restrictive role it plays towards milk lactose and is also the main source of energy for microorganisms. When it comes to examining both natural and lactose hydrolyzed milk, noticing this change can help you spot theexact point of microbial growth and its activity in enzyme-treated milk. Drinking milk is important because it helps our body grow when we are newborns. it is our main source of food. In many cases some people cannot consume milk due to the lactose present in milk, lactase is digested in the intestine by B-galactosidase. According to Lianger Dong in his article “Dispersible Lactase-Loaded Biopolymer Particles as Potential Delivery Systems to Control Lactose Hydrolysis in Milk” discusses the reasons why the body cannot digest this enzyme. The beginning of the article explains what lactase is and states that lactose intolerance results from the digestive tract being unable to hydrolyze lactose due to a lack of lactase and low lactase activity. This causes excess lactose that has not been hydrolysed to cause osmotic pressure to build up in the intestine and is then fermented by the colon microflora into a short chain fatty acid. Not only is it transformed into fatty acid chains, but it is also converted into hydrogen, carbon dioxide and other gases. Due to excess lactose not being hydrolysed, this tends to be why lactose intolerant people who may have previously drunk milk tend to have symptoms of diarrhoea, abdominal pain, bloating and flatulence. This digestive disorder can be found in nearly 65% ​​of the world's population, especially among Asians, Mediterraneans, Africans, and North and South Americans. To completely overcome the symptoms of lactose intolerance, consumers can purchase dairy products free from lactose and lactase supplements. It has been said that in many cases lactose-free products have some disadvantages such as nutritional loss, sensory perceptions and lactase sensitivity to acidic gastric conditions which limits the ability to supplement lactase. This may also cause people with this intolerance to neglect other nutritional aspects due to the nutrients they may be missing out on by consuming lactose-free dairy products. The concern 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 capsules to different dairy products, this would help the lactase contained in these products remain encapsulated during storage. This will help during storage and will later help hydrolyze the lactase after it has been ingested. To verify the results of this it was noted that despite the addition of the emulsions to the lactase capsules, the emulsions were found to be thermodynamically unstable and this resulted in an improvement in loading efficiency. The lactase was then encapsulated in a hydrogel bead test with improved thermal and pH stability, however a problem was detected during the test. The problem caused the hydrogel beads to exhibit large pores that led to rapid enzyme leakage. Where does lactose intolerance disorder come from, is it just the gastrointestinal tract not being able to break down lactase, it could also be a genetic disorder that some people are born with. In a recent study found in a journal of the World Allergy Organization based on lactose intolerance and how this intolerance can be detected during childhood age. In “Lactose intolerance and gastrointestinal allergy to cow's milk in infants and children” written by Ralf G Heine it is stated that many infants express enough lactase after birth to help digest one liter of breast milk per day. From one point,