Enzymes Beyond Traditional Applications in Dairy Science and Technology

Enzymes Beyond Traditional Applications in Dairy Science and Technology explores the applications of enzymes in dairy science and technology, including indigenous milk enzymes, actions of enzymes on milk proteins, lactose for value addition, peroxide, measuring analyte, assessing milk quality, and cleaning the milk plant. This latest volume in the Foundations and Frontiers of Biocatalysis series is a valuable resource for dairy scientists and those studying dairy science processing. Explores bioactive peptides derived from major milk proteins including cow, goat, camel, and human milk, as well as those generated in fermented milk Presents the enzymatic conversion of lactose into ß-galactooligosaccharides-a prebiotic or tagatose Describes enzyme-based analytical methods and biosensors for assuring milk quality INDICE: Section I: Indigenous milk enzymes 1. Origin and occurrence of 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 Section II: Action of enzymes on milk proteins 5. Identification of bioactive peptides in milk and dairy products6. Production of bioactive peptides from bovine caseins 7. Production of bioactive peptides from bovine whey proteins 8. Bioactive peptides from camel and goat milk 9. Bioactive peptides from human milk 10. Bioactive peptides from fermented milk products11. An anticoagulant peptide from milk protein: identification, structure and molecular mechanism12. Downstream processing of therapeutic bioactive peptide13. Enzyme actions during cheese ripening and production of bioactive compounds14. Enzymatic hydrolysis of whey proteins for improved functionalitySection III: Action of exogenous enzymes on lactose for value addition15. Immobilization of ß-galactosidases16. Low lactose milk production using ß--galactosidases17. Production of oligosaccharides, a prebiotic from lactose, using ß-galactosidase18. Obtaining tagatose, a dairy product by using immobilized enzymes or whole cells19. Fermentation of lactose to bio-ethanol by yeasts for the valorisation of cheese wheySection IV: Action of enzyme on peroxide 20. Structure, function and evolution of lactoperoxidase21. Lactoperoxidase system in milk Section V: Action of enzymes for measuring analyte or assessing milk quality or cleaning milk plant 22. Enzyme based bioanalytical methods applicable to dairy industry 23. Lactose estimation in milk using glucose biosensor 24. Lactate biosensor for assessing milk microbiological load 25. Enzyme biosensor for mastitis detection 26. Enzymes for cleaning-in-place (CIP) in dairy industry 27. Regulatory policies on use of enzymes in dairy technology

• ISBN: 978-0-323-96010-6
• Editorial: Academic Press
• Encuadernacion: Rústica
• Páginas: 420
• Fecha Publicación: 01/01/2023
• Nº Volúmenes: 1
• Idioma: Inglés