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Agents of Change

Enzymes in Milk and Dairy Products

  • Book
  • © 2021

Overview

  • 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

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

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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. 


Keywords

Table of contents (20 chapters)

Editors and Affiliations

  • School of Food and Nutritional Sciences, University College Cork, Cork, Ireland

    Alan L. Kelly

  • Department of Food Science, Aarhus University, Aarhus, Denmark

    Lotte Bach Larsen

About the editors

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

Bibliographic Information

  • Book Title: Agents of Change

  • Book Subtitle: Enzymes in Milk and Dairy Products

  • Editors: Alan L. Kelly, Lotte Bach Larsen

  • Series Title: Food Engineering Series

  • DOI: https://doi.org/10.1007/978-3-030-55482-8

  • Publisher: Springer Cham

  • eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)

  • Copyright Information: Springer Nature Switzerland AG 2021

  • Hardcover ISBN: 978-3-030-55481-1Published: 08 January 2021

  • Softcover ISBN: 978-3-030-55484-2Published: 08 January 2022

  • eBook ISBN: 978-3-030-55482-8Published: 07 January 2021

  • Series ISSN: 1571-0297

  • Series E-ISSN: 2628-8095

  • Edition Number: 1

  • Number of Pages: VIII, 551

  • Number of Illustrations: 22 b/w illustrations, 35 illustrations in colour

  • Topics: Food Science, Organic Chemistry, Food Microbiology

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