Agents of change : enzymes in milk and dairy products / edited by Alan L. Kelly, Lotte Bach Larsen.
Kelly, Alan L., editor.; Larsen, Lotte Bach, editor.
2021
TP248.65.F66
Available Online

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Title Agents of change : enzymes in milk and dairy products / edited by Alan L. Kelly, Lotte Bach Larsen.
ISBN 9783030554828 (electronic bk.)
3030554821 (electronic bk.)
3030554813
9783030554811
DOI https://doi.org/10.1007/978-3-030-55482-8
Published Cham : Springer, 2021.
Language English
Description 1 online resource (viii, 551 pages) : illustrations (some color)
Other Standard Identifiers 10.1007/978-3-030-55482-8 doi
Call Number TP248.65.F66
Dewey Decimal Classification 641.3
664
Summary 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 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.
Access Note Access limited to authorized users.
Source of Description Description based on print version record.
Added Author Kelly, Alan L., editor.
Larsen, Lotte Bach, editor.
Series Food engineering series, 1571-0297
Available in Other Form Agents of Change.
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Record Appears in Online Resources > Ebooks
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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.

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