1.      ANALASE (DIASTASE) - STARCH SPLITTING

2.      LIPASE - FAT SPLITTING, LEADING TO RANCID FLAVOUR

3.      PHOSPHATE - CAPABLE OF SPLITTING CERTAIN PHOSPHORIC ACID

         ESTERS (PHOSPHATASE TEST FOR CHECKING PASTEURIZATION EFFICIENCY)

4.      PROTEASE - PROTEIN SPLITTING

5.      PEROXIDASE AND CATALASE - DECOMPOSES HYDROGEN PEROXIDE