The flavor of dairy products is the product of the metabolism of lipoproteins and lactose in milk, and the use of enzymes optimizes the flavor of related foods. Lipase is widely used in dairy processing, baking, low-fat food industry.

Lactase is indispensable in dairy products. The processing of ice cream, concentrated milk and yogurt is inseparable from lactase. Lactase can improve the utilization of calcium and other elements in pasteurized milk.