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Food Engineering Series

Agents of Change

Enzymes in Milk and Dairy Products

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

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  • 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 
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eBook 160,49 €
price for Spain (gross)
  • ISBN 978-3-030-55482-8
  • Digitally watermarked, DRM-free
  • Included format: EPUB, PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover 207,99 €
price for Spain (gross)
  • ISBN 978-3-030-55481-1
  • Free shipping for individuals worldwide
  • Institutional customers should get in touch with their account manager
  • Covid-19 shipping restrictions
  • Usually ready to be dispatched within 3 to 5 business days, if in stock
  • The final prices may differ from the prices shown due to specifics of VAT rules
About this book

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. 

About the authors

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

Table of contents (20 chapters)

Table of contents (20 chapters)

Buy this book

eBook 160,49 €
price for Spain (gross)
  • ISBN 978-3-030-55482-8
  • Digitally watermarked, DRM-free
  • Included format: EPUB, PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover 207,99 €
price for Spain (gross)
  • ISBN 978-3-030-55481-1
  • Free shipping for individuals worldwide
  • Institutional customers should get in touch with their account manager
  • Covid-19 shipping restrictions
  • Usually ready to be dispatched within 3 to 5 business days, if in stock
  • The final prices may differ from the prices shown due to specifics of VAT rules
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Bibliographic Information

Bibliographic Information
Book Title
Agents of Change
Book Subtitle
Enzymes in Milk and Dairy Products
Editors
  • Alan Kelly
  • Lotte Bach Larsen
Series Title
Food Engineering Series
Copyright
2021
Publisher
Springer International Publishing
Copyright Holder
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
Series ISSN
1571-0297
Edition Number
1
Number of Pages
VIII, 551
Number of Illustrations
22 b/w illustrations, 35 illustrations in colour
Topics