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.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. List of contributors - p. xvii 7. Section I: Indigenous milk enzymes - p. xxii 8. Chapter 1. Milk enzymes - p. 3 9. Chapter 2. Enzymes in mastitis milk - p. 37 10. Chapter 3. Effect of high-pressure processing on milk enzymes - p. 57 11. Chapter 4. Traditional applications of enzymes in dairy science and technology - p. 77 12. Section II: Action of enzymes on milk proteins - p. 102 13. Chapter 5. Methods for identification of bioactive peptides - p. 119 14. Chapter 6. In-silico methods for milk-derived bioactive peptide prediction - p. 137 15. Chapter 7. Production of bioactive peptides from bovine caseins - p. 163 16. Chapter 8. Production of bioactive peptides from bovine whey proteins - p. 189 17. Chapter 9. Bioactive peptides derived from camel milk proteins - p. 233 18. Chapter 10. Bioactive peptides from fermented milk products - p. 289 19. Chapter 11. Downstream processing of therapeutic bioactive peptide - p. 313 20. Chapter 12. Enzyme actions during cheese ripening and production of bioactive compounds - p. 331 21. Section III: Action of exogenous enzymes on lactose for value addition - p. 340 22. Chapter 13. Immobilization of β-galactosidases - p. 351 23. Chapter 14. Low-lactose milk production using β-galactosidases - p. 361 24. Chapter 15. Production of oligosaccharides, a prebiotic from lactose, using β-galactosidase - p. 383 25. Chapter 16. Production of lactulose from cheese whey - p. 403 26. Section IV: Action of enzymes for measuring analyte or assessing milk quality or cleaning milk plant - p. 419 27. Chapter 17. Determination of lactose in milk and milk-derived ingredients using biosensor-based techniques - p. 427 28. Chapter 18. Enzyme-based analytical methods pertinent to dairy industry - p. 445 29. Chapter 19. Lactate biosensor for assessing milk microbiological load - p. 471 30. Chapter 20. Enzymes for cleaning-in-place in the dairy industry - p. 491 31. Chapter 21. Regulatory policies on use of food enzymes - p. 519 32. Index - p. 537
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.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. List of contributors - p. xvii 7. Section I: Indigenous milk enzymes - p. xxii 8. Chapter 1. Milk enzymes - p. 3 9. Chapter 2. Enzymes in mastitis milk - p. 37 10. Chapter 3. Effect of high-pressure processing on milk enzymes - p. 57 11. Chapter 4. Traditional applications of enzymes in dairy science and technology - p. 77 12. Section II: Action of enzymes on milk proteins - p. 102 13. Chapter 5. Methods for identification of bioactive peptides - p. 119 14. Chapter 6. In-silico methods for milk-derived bioactive peptide prediction - p. 137 15. Chapter 7. Production of bioactive peptides from bovine caseins - p. 163 16. Chapter 8. Production of bioactive peptides from bovine whey proteins - p. 189 17. Chapter 9. Bioactive peptides derived from camel milk proteins - p. 233 18. Chapter 10. Bioactive peptides from fermented milk products - p. 289 19. Chapter 11. Downstream processing of therapeutic bioactive peptide - p. 313 20. Chapter 12. Enzyme actions during cheese ripening and production of bioactive compounds - p. 331 21. Section III: Action of exogenous enzymes on lactose for value addition - p. 340 22. Chapter 13. Immobilization of β-galactosidases - p. 351 23. Chapter 14. Low-lactose milk production using β-galactosidases - p. 361 24. Chapter 15. Production of oligosaccharides, a prebiotic from lactose, using β-galactosidase - p. 383 25. Chapter 16. Production of lactulose from cheese whey - p. 403 26. Section IV: Action of enzymes for measuring analyte or assessing milk quality or cleaning milk plant - p. 419 27. Chapter 17. Determination of lactose in milk and milk-derived ingredients using biosensor-based techniques - p. 427 28. Chapter 18. Enzyme-based analytical methods pertinent to dairy industry - p. 445 29. Chapter 19. Lactate biosensor for assessing milk microbiological load - p. 471 30. Chapter 20. Enzymes for cleaning-in-place in the dairy industry - p. 491 31. Chapter 21. Regulatory policies on use of food enzymes - p. 519 32. Index - p. 537
