Food Engineering Series

Agents of Change

Enzymes in Milk and Dairy Products

Herausgeber: Kelly, Alan, Bach Larsen, Lotte (Eds.)

Vorschau
  • 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
  • Focuses 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
  • Studies the implications for the manufacture and ripening of cheese plus the use of enzymes such as alkaline phosphatase for measuring heat treatment in milk 
Weitere Vorteile

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  • ISBN 978-3-030-55482-8
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Über dieses Buch

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. 

Über die Autor*innen

Alan Kelly is a Professor in the School of Food and Nutritional Sciences at University College Cork in Cork, Ireland

Lotte Bach Larsen is a Professor in the Department of Food Science at Aarhus University in Tjele, Denmark

Inhaltsverzeichnis (20 Kapitel)

Inhaltsverzeichnis (20 Kapitel)

Dieses Buch kaufen

eBook 160,49 €
Preis für Deutschland (Brutto)
  • ISBN 978-3-030-55482-8
  • Versehen mit digitalem Wasserzeichen, DRM-frei
  • Erhältliche Formate: PDF, EPUB
  • eBooks sind auf allen Endgeräten nutzbar
  • Sofortiger eBook Download nach Kauf
Hardcover 213,99 €
Preis für Deutschland (Brutto)
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Bibliografische Information

Bibliographic Information
Buchtitel
Agents of Change
Buchuntertitel
Enzymes in Milk and Dairy Products
Herausgeber
  • Alan Kelly
  • Lotte Bach Larsen
Titel der Buchreihe
Food Engineering Series
Copyright
2021
Verlag
Springer International Publishing
Copyright Inhaber
Springer Nature Switzerland AG
eBook ISBN
978-3-030-55482-8
DOI
10.1007/978-3-030-55482-8
Hardcover ISBN
978-3-030-55481-1
Buchreihen ISSN
1571-0297
Auflage
1
Seitenzahl
VIII, 551
Anzahl der Bilder
22 schwarz-weiß Abbildungen, 35 Abbildungen in Farbe
Themen