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Full Description
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.
Contents
1. Milk enzymes
2. Enzymes in mastitis milk
3. Effect of high-pressure processing on milk enzymes
4. Traditional applications of enzymes in dairy science and technology
5. Methods of Bioactive Peptides Identification
6. In-silico methods for milk-derived Bioactive Peptides prediction
7. Production of bioactive peptides from bovine caseins
8. Production of bioactive peptides from bovine whey proteins
9. Bioactive peptides derived from camel milk
10. Bioactive peptides from fermented milk products
11. Downstream processing of therapeutic bioactive peptide
12. Enzyme actions during cheese ripening and production of bioactive compounds
13. Immobilization of β-galactosidases
14. Low lactose milk production using β--galactosidases
15. Production of oligosaccharides, a prebiotic from lactose, using β-galactosidase
16. Production of lactulose from cheese whey
17. Lactose estimation in milk using glucose biosensor
18. Enzyme based analytical methods applicable to the dairy industry
19. Lactate biosensor for assessing milk microbiological load
20. Enzymes for cleaning-in-place (CIP) in dairy industry
21. Regulatory policies on use of food enzymes
