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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Lipases from Milk and Other Sources,rum and mastitic milk may contain another lipase. LPL has been well characterised as it is used as a model enzyme for metabolic studies. It requires a lipoprotein cofactor for full expression of activity against long-chain triglyceride (TG) substrates. In normal milk, it does not hydrolyse the TGs i

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The Heat Stability of Indigenous and Bacterial Enzymes in Milk,xogenous) dairy enzymes as well as thermal and non-thermal inactivation methods. The fundamentals of heat inactivation kinetics are outlined and the heat stabilities of the following enzymes are discussed in detail: alkaline phosphatase, γ-glutamyltransferase, lactoperoxidase, lipoprotein lipase, ca

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The Role of Proteases in the Stability of UHT-Treated Milk,produce a commercially sterile product that may only contain viable thermophilic bacterial spores, but in which bacterial growth is highly unlikely to occur under normal storage conditions. UHT treatment is typically combined with aseptic packaging, which involves filling the UHT-treated milk into s

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Milk-Clotting Enzymes,e different sources of milk-clotting enzymes (animal, microbial, plant), but the main origin has been an extract of suckling-calf abomasa (rennet). Rennet contains both chymosin and pepsin, and the ratio of these in the abomasal mucosa is very much influenced by both the feeding regime and the age o

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Enzyme Modified Cheese,e to reduce the use of chemically derived or nature identical cheese flavors, which in turn has seen more developments in natural enzyme modified cheese production, which is seen as accelerated form of natural cheese production. The main production mechanisms involved in enzyme modified cheese have

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The Production of Bioactive Peptides from Milk Proteins,odulatory, antimicrobial, opioid properties. Peptides can be released following in vitro enzymatic hydrolysis, fermentation and in vivo digestion approaches, alone or in combination. The release of bioactive peptides (BAPs) from milk proteins by these processes is reviewed herein. Furthermore, the c