The growing demand for enzymes to create specific products with unique characteristics is evident in the global industrial enzyme market, which was valued at approximately US $3.0 billion in 2008. Microbial enzymes play a vital role in developing milk and dairy products with innovative physical and functional properties in the food industry. Native milk enzymes can be used in various ways during processing, such as monitoring the thermal treatment of milk and enhancing consumer health and food safety by preventing bacterial contamination and growth. In dairy food applications, enzymes like protease are used to reduce the allergic properties of bovine milk products, while lipase helps improve the flavor of cheese.