Enzymes cross the entire food industry in their function, and this is just a small highlight of the functions they do in specific food segments. In dairy products, enzymes aid in a variety functions, including: milk coagulation modification of milk proteins cheese flavor development break down lactose for reduced and lactose free products inhibit microbial spoilage during cheese development. In bakery products, enzymes can assist in the following roles: aid in improvement of dough structure, yielding an increased volume and finer crumb structure improve softness and reduce staling over shelf life strengthen dough to make it more tolerant of processing and handling issues, aid in producing clean label and consumer friendly products with less reliance on gluten, emulsifiers and other ingredients. In oils and fats: increase yield and improve extraction interesterification of fats and oils to improve their nutritional value and functionality In brewing: reduce protein haze, improve flavor and preserve natural color, increase fermentation. In the meat industry: improve tenderness, reduce aging times. In fruit juice and beverage processing: increase yield/extraction reduce cloudiness and increase clarity, reduce bitterness.