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Enzymes Beyond Traditional Applications in Dairy Science and Technology
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A volume in the series on Foundations and Frontiers of Biocatalysis, Enzymes Beyond Traditional Applications in Dairy Science and Technology presents the applications of enzymes in dairy science and technology. Broken into five sections, this book presents indigenous milk enzymes, and the actions of enzymes on milk proteins, lactose for value addition, peroxide, and for measuring analyte or assessing milk quality or cleaning milk plant. Enzymes Beyond Traditional Applications in Dairy Science and Technology will be a welcomed resource for dairy scientists and those studying dairy science processing. Provides coverage of bioactive peptides, from major milk proteins from cow, goat, camel and human milk to those generated in fermented milk Presents the enzymatic conversion of lactose into ß-galactooligosaccharides, a prebiotic or tagatose Describes enzyme based analytical methods and biosensor for assuring milk quality
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