Overview
- 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
Part of the book series: Food Engineering Series (FSES)
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Table of contents (20 chapters)
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Front Matter
Keywords
About this book
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.
Editors and Affiliations
About the editors
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
Bibliographic Information
Book Title: Agents of Change
Book Subtitle: Enzymes in Milk and Dairy Products
Editors: Alan L. Kelly, Lotte Bach Larsen
Series Title: Food Engineering Series
DOI: https://doi.org/10.1007/978-3-030-55482-8
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Nature Switzerland AG 2021
Hardcover ISBN: 978-3-030-55481-1Published: 08 January 2021
Softcover ISBN: 978-3-030-55484-2Published: 08 January 2022
eBook ISBN: 978-3-030-55482-8Published: 07 January 2021
Series ISSN: 1571-0297
Series E-ISSN: 2628-8095
Edition Number: 1
Number of Pages: VIII, 551
Number of Illustrations: 22 b/w illustrations, 35 illustrations in colour
Topics: Food Science, Organic Chemistry, Food Microbiology