Titlebook: Agents of Change; Enzymes in Milk and Alan L. Kelly,Lotte Bach Larsen Book 2021 Springer Nature Switzerland AG 2021 Milk Enzymes.Dairy Eng

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Alan L. Kelly,Lotte Bach LarsenPresents 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.Focuses o

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https://doi.org/10.1007/978-1-4471-7302-1be outside the scope of this book. In addition, one of the principal proteins in milk, α-lactalbumin, is an enzyme modifier, involved in the biosynthesis of the milk sugar, lactose, but will not be considered. Aspects 2, 3, 4 and 5 will be considered briefly to provide an introduction to the chapter

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Sengul Ozdek,Murat Hasanreisoglu quality of milk and milk-based products. The plasmin system is a complex protease-protease inhibitor system, which involves a series of interactions that ultimately result in the activation of plasminogen to active plasmin. The components of the plasmin system within bovine milk have been successfu

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F. M. Brennan,A. D. Foey,M. Feldmanneing part of a complex system consisting also of proenzymes, activators and inhibitors, called the plasminogen system, coming from the blood. Other proteolytic enzymes in milk can be secreted from the somatic cells, leaked from dead cells or even secreted by mammary epithelial cells. These enzymes m

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