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Author:   Alan L. Kelly ,  Lotte Bach Larsen
Publisher:   Springer Nature Switzerland AG
Imprint:   Springer Nature Switzerland AG
Edition:   1st ed. 2021
Weight:   0.998kg
ISBN:  

9783030554811

ISBN 10:   3030554813
Pages:   551
Publication Date:   08 January 2021
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Manufactured on demand  
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Table of Contents

  Table of contents Introduction                                        Alan Kelly and Lotte Bach Larsen 1. Enzymology of Milk and Dairy Products: Overview                    Patrick Fox 2. The plasmin system in milk and dairy products          Thomas C. France, James A. O’Mahony and Alan L. Kelly 3. Lysosomal and other indigenous non-plasmin proteases in bovine milk                                Lotte Bach Larsen, Søren Drud-Heydary Nielsen, Lizandra Paludetti, and Alan L. Kelly 4. Phosphatases in milk                                   Nana Y Farkye 5. Antimicrobial enzymes in milk, and their role in human milk      Nidhi Bansal, Jie Zhang, Zhengzheng Zou 6. Enzymes associated with milk phospholipid membrane structures: Milk fat globule membranes and extracellular vesicles Maria Stenum Hansen and Jan Trige Rasmussen 7. Milk and other glycosidases           Anne Vuholm Sunds, Søren Drud-Heydary Nielsen, Lotte Bach Larsen and Nina Aagaard Poulsen 8. The enzymology of non-bovine milk Marzia Albenzioa, Antonella Santilloa and Golfo Moatsou 9. The enzymology of human milk     Lauren E. Chan, Robert L. Beverly, David C. Dallas 10. Lipases from milk and other sources            Hilton C. Deeth 11. Heat-stable Microbial Peptidases Associated with the Microbiota of Raw Milk Claudia Glück, Timo Stressler and Lutz Fischer 12. The heat stability of indigenous and bacterial enzymes in milk       Britta Graf, Johannes Schäfer, Zeynep Atamer and Jörg Hinrichs 13. The role of proteases in the stability of UHT-treated Milk       Nivedita Datta and Alan L Kelly 14. Milk-clotting enzymes      Anders Andrén 15. Enzymology of cheese ripening    Ylva Ardö 16. Enzyme modified cheese  Zafer Erbay, Pelin Salum and Kieran N. Kilcawley 17. Enzymatic Protein Cross-Linking in Dairy Science and Technology           Norbert Raak, Harald Rohm, Doris Jaros 18. The production of bioactive peptides from milk proteins      Thanyaporn Kleekayai, Maria Cermeño and Richard J. FitzGerald 19. Reducing allergenicity by proteolysis            Katrine Lindholm Bøgh & Jeppe Madura Larsen 20. Final thoughts, future perspectives, and emerging enzymes Alan Kelly and Lotte Bach Larsen                   

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Author Information

Alan Kelly is a Professor in the School of Food and Nutritional Sciences at University College Cork in Cork, Ireland Lotte Bach Larsen is a Professor in the Department of Food Science at Aarhus University in Tjele, Denmark

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