Agents of Change Enzymes in Milk and Dairy Products
The enzymology of milk and other products is of enormous significance for the production and quality of almost every dairy product. Milk itself is a complex biological fluid that contains a wide range of enzymes with diverse activities, some of which have identifiable functions while others are pres...
| Other Authors: | , |
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| Format: | eBook |
| Language: | English |
| Published: |
Cham
Springer International Publishing
2021, 2021
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| Edition: | 1st ed. 2021 |
| Series: | Food Engineering Series
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| Subjects: | |
| Online Access: | |
| Collection: | Springer eBooks 2005- - Collection details see MPG.ReNa |
Table of Contents:
- 1. Enzymology of Milk and Dairy Products: Overview
- 2. The plasmin system in milk and dairy products
- 3. Lysosomal and other indigenous non-plasmin proteases in bovine milk
- 4. Phosphatases in milk
- 5. Antimicrobial enzymes in milk, and their role in human milk
- 6. Enzymes associated with milk phospholipid membrane structures: Milk fat globule membranes and extracellular vesicles
- 7. Milk and other glycosidases
- 8. The enzymology of non-bovine milk
- 9. The enzymology of human milk
- 10. Lipases from milk and other sources
- 11. Heat-stable Microbial Peptidases Associated with the Microbiota of Raw Milk
- 12. The heat stability of indigenous and bacterial enzymes in milk
- 13. The role of proteases in the stability of UHT-treated Milk
- 14. Milk-clotting enzymes
- 15. Enzymology of cheese ripening
- 16. Enzyme modified cheese
- 17. Enzymatic Protein Cross-Linking in Dairy Science and Technology
- 18. The production of bioactive peptides from milk proteins
- 19. Reducing allergenicity by proteolysis
- 20. Final thoughts, future perspectives, and emerging enzymes.