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The Enzymology of Non-bovine Milk

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Agents of Change

Part of the book series: Food Engineering Series ((FSES))

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Abstract

This chapter provides an overview of knowledge in indigenous enzymes of milk from ovine, caprine, buffalo, camel, horse and donkey species. Although less widely used in the dairy sector, milk from such species has gained interest for its ability to be processed in a number of different dairy products, whether traditional or innovative, and for its biological potential in both infant and adult nutrition. In such a context, the role of indigenous enzymes is reviewed according to the most substantial and recent literature, different and advanced analytical techniques for the study of indigenous enzymes or enzyme systems are discussed. The chapter focuses on the qualitative and quantitative features of the indigenous enzymes systems in the different species, and offers a perspective on future research, especially on the behavior under the conditions and treatments applied in raw milk storage and processing.

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Authors and Affiliations

  1. Department of Sciences of Agriculture, Food and Environment, University of Foggia, Foggia, Italy

    Marzia Albenzio & Antonella Santillo

  2. Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece

    Golfo Moatsou

Authors
  1. Marzia Albenzio
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  2. Antonella Santillo
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  3. Golfo Moatsou
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Correspondence to Marzia Albenzio .

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Editors and Affiliations

  1. School of Food and Nutritional Sciences, University College Cork, Cork, Cork, Ireland

    Alan L. Kelly

  2. Department of Food Science, Aarhus University, Aarhus, Denmark

    Lotte Bach Larsen

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Albenzio, M., Santillo, A., Moatsou, G. (2021). The Enzymology of Non-bovine Milk. In: Kelly, A.L., Larsen, L.B. (eds) Agents of Change. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-030-55482-8_8

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