001433749 000__ 05014cam\a2200601\i\4500
001433749 001__ 1433749
001433749 003__ OCoLC
001433749 005__ 20230309003651.0
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001433749 007__ cr\cn\nnnunnun
001433749 008__ 210107s2021\\\\sz\a\\\\o\\\\\000\0\eng\d
001433749 019__ $$a1231610231$$a1233124358
001433749 020__ $$a9783030554828$$q(electronic bk.)
001433749 020__ $$a3030554821$$q(electronic bk.)
001433749 020__ $$z3030554813
001433749 020__ $$z9783030554811
001433749 0247_ $$a10.1007/978-3-030-55482-8$$2doi
001433749 035__ $$aSP(OCoLC)1236311192
001433749 040__ $$aSFB$$beng$$epn$$cSFB$$dN$T$$dOCLCO$$dEBLCP$$dGW5XE$$dOCLCF$$dYDX$$dUKAHL$$dOCL$$dOCLCO$$dOCLCQ$$dOCLCO$$dOCLCQ
001433749 049__ $$aISEA
001433749 050_4 $$aTP248.65.F66
001433749 08204 $$a641.3$$223
001433749 08204 $$a664$$223
001433749 24500 $$aAgents of change :$$benzymes in milk and dairy products /$$cedited by Alan L. Kelly, Lotte Bach Larsen.
001433749 264_1 $$aCham :$$bSpringer,$$c2021.
001433749 300__ $$a1 online resource (viii, 551 pages) :$$billustrations (some color)
001433749 336__ $$atext$$btxt$$2rdacontent
001433749 337__ $$acomputer$$bc$$2rdamedia
001433749 338__ $$aonline resource$$bcr$$2rdacarrier
001433749 4901_ $$aFood Engineering Series,$$x1571-0297
001433749 5050_ $$a1. Enzymology of Milk and Dairy Products: Overview -- 2. The plasmin system in milk and dairy products -- 3. Lysosomal and other indigenous non-plasmin proteases in bovine milk -- 4. Phosphatases in milk -- 5. Antimicrobial enzymes in milk, and their role in human milk -- 6. Enzymes associated with milk phospholipid membrane structures: Milk fat globule membranes and extracellular vesicles -- 7. Milk and other glycosidases -- 8. The enzymology of non-bovine milk -- 9. The enzymology of human milk -- 10. Lipases from milk and other sources -- 11. Heat-stable Microbial Peptidases Associated with the Microbiota of Raw Milk -- 12. The heat stability of indigenous and bacterial enzymes in milk -- 13. The role of proteases in the stability of UHT-treated Milk -- 14. Milk-clotting enzymes -- 15. Enzymology of cheese ripening -- 16. Enzyme modified cheese -- 17. Enzymatic Protein Cross-Linking in Dairy Science and Technology -- 18. The production of bioactive peptides from milk proteins -- 19. Reducing allergenicity by proteolysis -- 20. Final thoughts, future perspectives, and emerging enzymes.
001433749 506__ $$aAccess limited to authorized users.
001433749 520__ $$aThe enzymology of milk and other products is of enormous significance for the production and quality of almost every dairy product. Milk itself is a complex biological fluid that contains a wide range of enzymes with diverse activities, some of which have identifiable functions while others are present as an accidental consequence of the mechanism of milk secretion. Over time milk enzymology has become an incredibly essential component of milk and other dairy product production, and with advancing technology and processing techniques, its importance is at its peak. Dairy Enzymology presents an expansive overview of the enzymology of milk and other dairy products, focusing on the use of indigenous and endogenous enzymes in milk and exogenous enzymes in cheese processing. A full section is dedicated to the enzymology of bovine milk, focusing on the main families of indigenous enzymes as well as their potential significance in the mammary gland plus the technological significance for the properties of dairy products. Implications for the manufacture and ripening of cheese plus the use of enzymes such as alkaline phosphatase for measuring heat treatment in milk are explored in full, and the role of milk protease plasmin and other indigenous enzymes in the age-gelation is focused on. Further sections focus on enzymes found in raw milk and enzymes deliberately added for manufacture or modification of properties and the manufacture of food ingredients from dairy-derived ingredients. The key bacterial families are discussed in depth as well as their known contributions to the quality of dairy products. With its comprehensive scope and fully up-to-date coverage of dairy product enzymology, this text is a singular source for researchers looking to understand this essential dairy processing aspect.
001433749 588__ $$aDescription based on print version record.
001433749 650_0 $$aFood$$xBiotechnology.
001433749 650_0 $$aChemistry, Organic.
001433749 650_0 $$aEnzymes.
001433749 650_0 $$aMicrobiology.
001433749 650_6 $$aAliments$$xBiotechnologie.
001433749 650_6 $$aChimie organique.
001433749 650_6 $$aEnzymes.
001433749 650_6 $$aMicrobiologie.
001433749 655_0 $$aElectronic books.
001433749 7001_ $$aKelly, Alan L.,$$eeditor.
001433749 7001_ $$aLarsen, Lotte Bach,$$eeditor.
001433749 77608 $$iPrint version:$$tAgents of Change.$$b1st ed. 2021.$$dCham : Springer International Publishing : Imprint: Springer, 2021$$z3030554821
001433749 830_0 $$aFood engineering series,$$x1571-0297
001433749 852__ $$bebk
001433749 85640 $$3Springer Nature$$uhttps://univsouthin.idm.oclc.org/login?url=https://link.springer.com/10.1007/978-3-030-55482-8$$zOnline Access$$91397441.1
001433749 909CO $$ooai:library.usi.edu:1433749$$pGLOBAL_SET
001433749 980__ $$aBIB
001433749 980__ $$aEBOOK
001433749 982__ $$aEbook
001433749 983__ $$aOnline
001433749 994__ $$a92$$bISE