Comprehensive review of enzymes (protease, lipase) in milk: Impact on storage quality, detection methods, and control strategies

Abstract Enzymes play a crucial role in determining the storage quality of milk by influencing various biochemical processes. Among these enzymes, proteases and lipases are of particular significance due to their impact on flavor, texture, and shelf‐life stability. This study offers a thorough examination of proteases and lipases in milk, focusing on their enzymatic activities and mechanisms of action during storage. The present review addresses the techniques for monitoring enzyme activity, including fluorescence‐based assays, spectrophotometry, fluorometry, mass spectrometry, biosensors, ELISA, polymerase chain reaction, and next‐generation sequencing, emphasizing their sensitivity and applicability in quality control. Furthermore, various strategies for controlling enzyme activity in milk are examined, encompassing both thermal and non‐thermal treatments, pH modulation, and the use of enzyme inhibitors. Additionally, the review explores the regulatory frameworks governing enzyme activity in dairy products to ensure compliance with safety and quality standards. A thorough understanding of the dynamics of proteases and lipases in dairy products is crucial for optimizing storage conditions, ensuring product quality, and meeting consumer demands for purity and nutritional integrity.