Agents of Change

Name: Agents of Change
Brand: Springer Nature Switzerland AG
SKU: 9783030554842
Price: 1046.49 RON
Availability: InStock

Enzymes in Milk and Dairy Products

Autor: Alan L. Kelly, Lotte Bach Larsen

Limbă:

Legare: Carte broșată

Editura: Springer Nature Switzerland AG

Disponibilitate: În depozitul extern

Expediem în 5-8 zile

1 046.49 lei

The enzymology of milk and other products is of enormous significance for the production and quality...

Informații despre carte

Autor

Alan L. Kelly, Lotte Bach Larsen

Limbă

engleză

Legare

Carte - Carte broșată

Publicat

2022

Pagini

551

EAN

9783030554842

Enbook ID

38503276

Editura

Springer Nature Switzerland AG

Greutate

848

Dimensiuni

155 x 235 x 30

Descriere completă

The enzymology of milk and other products is of enormous significance for the production and quality of almost every dairy product. Milk itself is a complex biological fluid that contains a wide range of enzymes with diverse activities, some of which have identifiable functions while others are present as an accidental consequence of the mechanism of milk secretion. Over time milk enzymology has become an incredibly essential component of milk and other dairy product production, and with advancing technology and processing techniques, its importance is at its peak. Dairy Enzymology presents an expansive overview of the enzymology of milk and other dairy products, focusing on the use of indigenous and endogenous enzymes in milk and exogenous enzymes in cheese processing. A full section is dedicated to the enzymology of bovine milk, focusing on the main families of indigenous enzymes as well as their potential significance in the mammary gland plus the technological significance for the properties of dairy products. Implications for the manufacture and ripening of cheese plus the use of enzymes such as alkaline phosphatase for measuring heat treatment in milk are explored in full, and the role of milk protease plasmin and other indigenous enzymes in the age-gelation is focused on. Further sections focus on enzymes found in raw milk and enzymes deliberately added for manufacture or modification of properties and the manufacture of food ingredients from dairy-derived ingredients. The key bacterial families are discussed in depth as well as their known contributions to the quality of dairy products. With its comprehensive scope and fully up-to-date coverage of dairy product enzymology, this text is a singular source for researchers looking to understand this essential dairy processing aspect.

S-ar putea să te intereseze

Clienții care au cumpărat această carte au mai cumpărat și

Cele mai căutate

Categories

Authors

Publishers

Produse

Produse

Cele mai căutate

Categories

Authors

Publishers

Produse

Produse

Agents of Change

Enzymes in Milk and Dairy Products

Informații despre carte

Descriere completă

S-ar putea să te intereseze

Clienții care au cumpărat această carte au mai cumpărat și