See+Ngar's+Enzymes

=//** Article : Enzymes That Aid Beverages **//= The added cellulase, hemicellulase and pectinase can help release the juice from cell walls so that yield can be increased. By doing so, it can save the usage of equipment and reduce energy requirements especially when juice is extracted from a firm structured fruit like cranberries.
 * Why cellulase, hemicellulase and pectinase are added during or before to pressing of juice production? **

Lactose-intolerant happens for those people who cannot produce enough beta-galactosidase in their digestive system to break down this sugar. To solve the problem, the hydrolysis of the beta-D-galactoside linkage of lactose which converts it into glucose and galactose can be used in producing dairy products. The hydrolysis process can be cayalyzed by lactase, a beta-galactosidase.
 * How to solve lactose-intolerant problem in dairy products? **