A volume in the series on Foundations and Frontiers of Enzymology, Enzymes Beyond Traditional Applications in Dairy Science and Technology presents the applications of enzymes in dairy science and technology. Broken into four sections, this book provides a brief account of traditional applications of indigenous milk enzymes, the actions of exogenous enzymes on milk proteins for generating bioactive peptides and lactose for value addition, and methods and approaches for ensuring milk quality or cleaning milk plants.
This book is an excellent resource for postgraduate students, academics, food scientists, and dairy professionals engaged in milk processing.
A volume in the series on Foundations and Frontiers of Enzymology, Enzymes Beyond Traditional Applications in Dairy Science and Technology presents the applications of enzymes in dairy science and technology. Broken into four sections, this book provides a brief account of traditional applications of indigenous milk enzymes, the actions of exogenous enzymes on milk proteins for generating bioactive peptides and lactose for value addition, and methods and approaches for ensuring milk quality or cleaning milk plants.
This book is an excellent resource for postgraduate students, academics, food scientists, and dairy professionals engaged in milk processing.
Key Features
Provides coverage on in-vitro generation and in-silico prediction of bioactive peptides by action of proteolytic enzymes on major milk proteins and peptides generated during fermentation and cheese manufacturing, and their downstream processing
Presents the enzymatic conversion of lactose into β-galactooligosaccharides, or tagatose or producing low lactose milk
Discusses indigenous enzymes in normal and mastitis milk
Covers regulatory policies on enzyme use in food science
Provides coverage on in-vitro generation and in-silico prediction of bioactive peptides by action of proteolytic enzymes on major milk proteins and peptides generated during fermentation and cheese manufacturing, and their downstream processing
Presents the enzymatic conversion of lactose into β-galactooligosaccharides, or tagatose or producing low lactose milk
Discusses indigenous enzymes in normal and mastitis milk
Covers regulatory policies on enzyme use in food science
