Dairy Enzymes Market is Expected to Grow 734.6 Million USD by 2022

The dairy enzymes market is estimated at USD 519.4 Million in 2017, and is projected to reach USD 734.6 Million by 2022, at a CAGR of 7.18% during the forecast period. The market is driven by factors such as increasing consumption of dairy products such as cheese and yogurt, growing demand for low-lactose and lactose-free dairy products, and environmental benefits associated with enzymes.

The key players profiled in the dairy enzymes market, which
have a strong global presence, include DowDuPont (US), DSM (Netherlands), Chr.
Hansen (Denmark), Novozymes (Denmark), Advanced Enzymes Technologies (India),
Kerry Group (Ireland), Amano Enzymes (Japan), Fytozimus Biotech (Canada), Enmex
(Mexico), SternEnzym (Germany), Biocatalysts (UK), and Connell Bros (US).

Factors such as the presence of major players in the US,
high awareness about food and dietary supplements, and significant demand for
dairy enzymes from the feed industry will drive the market growth in North
America.

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Based on type, the dairy enzymes market has been segmented
into lactase, chymosin, microbial rennet, lipases, and other dairy enzymes. The
chymosin segment is estimated to account for the largest share in 2017. Though
its major application is in cheese production, chymosin is also used in halal,
organic, and GMO-free products. As the consumption of cheese is increasing, the
market for chymosin is growing substantially, especially in developing
countries.

The animal & microorganism segment is estimated to
account for a larger share of the global dairy enzymes market in 2017. They are
the most popular source of dairy enzymes preferred by manufacturers due to the
process of extraction; also, comprehensive research on animals &
microorganisms is easier to perform and more cost-effective as compared to
plant-sourced dairy enzymes.

The cheese segment accounted 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.

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