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Books > Science & Mathematics > Biology, life sciences > Microbiology (non-medical)
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Agents of Change - Enzymes in Milk and Dairy Products (Hardcover, 1st ed. 2021)
Loot Price: R6,637
Discovery Miles 66 370
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Agents of Change - Enzymes in Milk and Dairy Products (Hardcover, 1st ed. 2021)
Series: Food Engineering Series
Expected to ship within 10 - 15 working days
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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.
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