Description
SPRINGER Agents Of Change Enzymes In Milk And Dairy Products (Hb 2021) by KELLY A.L.
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. Introduction Alan Kelly and Lotte Bach Larsen1. Enzymology of Milk and Dairy Products: Overview Patrick Fox2. The plasmin system in milk and dairy products Thomas C. France, James A. O'Mahony and Alan L. Kelly3. Lysosomal and other indigenous non-plasmin proteases in bovine milk Lotte Bach Larsen, Soren Drud-Heydary Nielsen, Lizandra Paludetti, and Alan L. Kelly4. Phosphatases in milk Nana Y Farkye5. Antimicrobial enzymes in milk, and their role in human milk Nidhi Bansal, Jie Zhang, Zhengzheng Zou6. Enzymes associated with milk phospholipid membrane structures: Milk fat globule membranes and extracellular vesiclesMaria Stenum Hansen and Jan Trige Rasmussen7. Milk and other glycosidases Anne Vuholm Sunds, Soren Drud-Heydary Nielsen, Lotte Bach Larsen and Nina Aagaard Poulsen8. The enzymology of non-bovine milkMarzia Albenzioa, Antonella Santilloa and Golfo Moatsou9. The enzymology of human milk Lauren E. Chan, Robert L. Beverly, David C. Dallas10. Lipases from milk and other sources Hilton C. Deeth11. Heat-stable Microbial Peptidases Associated with the Microbiota of Raw Milk Claudia Gluck, Timo Stressler and Lutz Fischer12. The heat stability of indigenous and bacterial enzymes in milk Britta Graf, Johannes Schafer, Zeynep Atamer and Joerg Hinrichs13. The role of proteases in the stability of UHT-treated Milk Nivedita Datta and Alan L Kelly14. Milk-clotting enzymes Anders Andren15. Enzymology of cheese ripening Ylva Ardoe16. Enzyme modified cheese Zafer Erbay, Pelin Salum and Kieran N. Kilcawley17. Enzymatic Protein Cross-Linking in Dairy Science and Technology Norbert Raak, Harald Rohm, Doris Jaros18. The production of bioactive peptides from milk proteins Thanyaporn Kleekayai, Maria Cermeno and Richard J. FitzGerald19. Reducing allergenicity by proteolysis Katrine Lindholm Bogh & Jeppe Madura Larsen20. Final thoughts, future perspectives, and emerging enzymesAlan Kelly and Lotte Bach Larsen