as a baking enzyme to improve the workability of dough in the extraction of seasonings and flavorings from vegetable or animal proteins and in the manufacture of sauces to control aroma formation in cheese and milk products to improve the texture of fish products to tenderize meat during cold stabilization of beer in the production of hypoallergenic food where proteases break down specific allergenic proteins into nonallergenic peptides, for example, proteases are used to produce hypoallergenic baby food from cow's milk, thereby diminishing the risk of babies developing milk allergies.