Dairy spoilage enzymes: A review of impacts and diagnostic tools

Dairy product stability is chronically compromised by spoilage enzymes, primarily lipases and proteases, which trigger irreversible sensory defects such as rancidity, bitterness, and gelation. Despite their critical impact on economic loss and food safety, a significant "detection-to-control" gap persists. Traditional diagnostic tools (e.g., plate assays and colorimetry) are hindered by low sensitivity and matrix interference, while standard thermal processing (UHT/Pasteurization) often fails to inactivate heat-resistant isoforms. This review addresses these challenges by systematically categorizing enzymatic spoilage mechanisms and critically evaluating the transition from conventional methods to emerging diagnostic platforms, including biosensors, nanoparticle-based assays, and microfluidics. Distinguishing itself from previous literature, this review identifies the specific technical bottlenecks in achieving real-time monitoring and proposes an integrated "Intelligent Early Warning" framework. By synthesizing recent advancements in green inhibition processes and high-throughput detection, this review provides a strategic roadmap for shifting from passive observation to active enzymatic control, ultimately driving the dairy industry toward sustainable, intelligent transformation.