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.

Autorentext

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

Inhalt

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

4. Antimicrobial enzymes in milk, and their role in human milk

   Nidhi Bansal, Jie Zhang, Zhengzheng Zou

5. Enzymes associated with milk phospholipid membrane structures: Milk fat globule membranes and extracellular vesicles Maria Stenum Hansen and Jan Trige Rasmussen

6. Milk and other glycosidases

   Anne Vuholm Sunds, Søren Drud-Heydary Nielsen, Lotte Bach Larsen and Nina Aagaard Poulsen

7. The enzymology of non-bovine milk

   Marzia Albenzioa, Antonella Santilloa and Golfo Moatsou

8. The enzymology of human milk

   Lauren E. Chan, Robert L. Beverly, David C. Dallas

9. Lipases from milk and other sources

   Hilton C. Deeth

10. Heat-stable Microbial Peptidases Associated with the Microbiota of Raw Milk

    Claudia Glück, Timo Stressler and Lutz Fischer

11. 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

12. Milk-clotting enzymes

    Anders Andrén

13. Enzymology of cheese ripening

    Ylva Ardö

14. Enzyme modified cheese Zafer Erbay, Pelin Salum and Kieran N. Kilcawley

15. 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. Reducin...