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Immobilized Enzymes in Milk Systems

  • T. Richardson
  • N. F. Olson

Abstract

Milk systems offer ideal media for studying the use of immobilized enzymes in food processing and analyses. For example, milk and many milk products are fluids which facilitate their processing with immobilized enzymes. Furthermore, some processes in the dairy industry already require the use of enzymes, e.g. the clotting of milk by rennin, pepsin and the microbial milk-clotting enzymes. Thus, there are excellent opportunities for integrating immobilized enzymes into present dairy processing situations, possibly in a continuous mode of operation. In addition, modification of milk constituents, such as milkfat with immobilized lipases, offers further opportunities for processing.

Keywords

Immobilize Enzyme Continuously Stir Tank Reactor Casein Micelle White Material Casein Fraction 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Plenum Press, New York 1974

Authors and Affiliations

  • T. Richardson
    • 1
  • N. F. Olson
    • 1
  1. 1.Department of Food ScienceUniversity of WisconsinMadisonUSA

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