Agents of Change: Enzymes in Milk and Dairy Products

ISBN-13: 9783030554811 / Angielski / Twarda / 2021 / 551 str.

Alan Kelly; Lotte Bach Larsen

Spis treści

 

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

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

Nidhi Bansal, Jie Zhang, Zhengzheng Zou

6. Enzymes associated with milk phospholipid membrane structures: Milk fat globule membranes and extracellular vesicles

Maria Stenum Hansen and Jan Trige Rasmussen

7. Milk and other glycosidases          

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

8. The enzymology of non-bovine milk

Marzia Albenzioa, Antonella Santilloa and Golfo Moatsou

9. The enzymology of human milk    

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

10. Lipases from milk and other sources           

Hilton C. Deeth

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

Claudia Glück, Timo Stressler and Lutz Fischer

12. 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

14. Milk-clotting enzymes     

Anders Andrén

15. Enzymology of cheese ripening   

Ylva Ardö

16. Enzyme modified cheese 

Zafer Erbay, Pelin Salum and Kieran N. Kilcawley

17. 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. Reducing allergenicity by proteolysis           

Katrine Lindholm Bøgh & Jeppe Madura Larsen

20. Final thoughts, future perspectives, and emerging enzymes

Alan Kelly and Lotte Bach Larsen

                  

O autorze

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

Blurb

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.