They are proteins added to foods as modifiers. They can be animal, vegetable, bacterial, or fungal. Those used in cheese-makingare often animal- derived, others are used in breadmaking and are often fungal. Examples of enzymes are: lactase (fungal), lipase (animal, fungal), papain (vegetable), pectinase (fruit), protease (animal, vegetable, bacterial, or fungal), rennet (animal), and trypsin (animal).
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