Agents of Change
Enzymes in Milk and Dairy Products
Gebonden Engels 2021 9783030554811Samenvatting
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.
Specificaties
Lezersrecensies
Inhoudsopgave
Table of contents
Introduction
Alan Kelly and Lotte Bach Larsen
1. Enzymology of Milk and Dairy Products: Overview
Patrick Fox
2. The plasmin system in milk and dairy products
Thomas C. France, James A. O’Mahony and Alan L. Kelly
3. Lysosomal and other indigenous non-plasmin proteases in bovine milk
Lotte Bach Larsen, Søren Drud-Heydary Nielsen, Lizandra Paludetti, and Alan L. Kelly
4. Phosphatases in milk
Nana Y Farkye
5. Antimicrobial enzymes in milk, and their role in human milk
Nidhi Bansal, Jie Zhang, Zhengzheng Zou
6. Enzymes associated with milk phospholipid membrane structures: Milk fat globule membranes and extracellular vesicles
Maria Stenum Hansen and Jan Trige Rasmussen
7. Milk and other glycosidases
Anne Vuholm Sunds, Søren Drud-Heydary Nielsen, Lotte Bach Larsen and Nina Aagaard Poulsen
8. The enzymology of non-bovine milk
Marzia Albenzioa, Antonella Santilloa and Golfo Moatsou
9. The enzymology of human milk
Lauren E. Chan, Robert L. Beverly, David C. Dallas
10. Lipases from milk and other sources
Hilton C. Deeth
11. Heat-stable Microbial Peptidases Associated with the Microbiota of Raw Milk
Claudia Glück, Timo Stressler and Lutz Fischer
12. The heat stability of indigenous and bacterial enzymes in milk
Britta Graf, Johannes Schäfer, Zeynep Atamer and Jörg Hinrichs
13. The role of proteases in the stability of UHT-treated Milk
Nivedita Datta and Alan L Kelly
14. Milk-clotting enzymes
Anders Andrén
15. Enzymology of cheese ripening
Ylva Ardö
16. Enzyme modified cheese
Zafer Erbay, Pelin Salum and Kieran N. Kilcawley
17. Enzymatic Protein Cross-Linking in Dairy Science and Technology
Norbert Raak, Harald Rohm, Doris Jaros
18. The production of bioactive peptides from milk proteins
Thanyaporn Kleekayai, Maria Cermeño and Richard J. FitzGerald
19. Reducing allergenicity by proteolysis
Katrine Lindholm Bøgh & Jeppe Madura Larsen
20. Final thoughts, future perspectives, and emerging enzymes
Alan Kelly and Lotte Bach Larsen
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