Biochemistry of Milk ProductsBy
- A T Andrews
- J R Varley
Biochemistry of milk products documents advances in the field and focuses on the two most active areas of research areas, which are starter cultures and enzymes for use in cheese and other foods, and factors influencing the functional properties of milk.
The book covers the current thinking and research on the roles of proteinases and peptidases in the milk clotting process and in texture and flavour development during maturation of product. It also covers the protein engineering of enzymes and molecular biological manipulation of microorganisms, including the use of protein engineering to clarify the molecular basis of functional behavior and to manipulate protein properties in a defined and planned way.
Biochemistry of milk products provides important reading for research workers, lecturers, graduates and final year undergraduates with interest in the practical applications of molecular biology, enzymology, and protein chemistry, not just in improving the quality and performance of dairy foods and ingredients but also in a much wider context.
Hardbound, 182 Pages
Published: September 1994
Imprint: Woodhead Publishing
- Proteolysis in cheese during ripening; Manipulation of proteolysis in lactococcus lactis; New starter cultures for cheese ripening; Engineering pivotal proteins for lactococcal proteolysis; Protein engineering and preliminary x-ray analysis of CHY155-165RHI loop exchange mutant; Peptidases from lactococci and secondary proteolysis of milk proteins; Functional milk protein products; Protein engineering studies of ?-lactoglobulin; Functional properties of chhana whey products; Thermal aggregation of whey protein concentrates under fluid shear conditions; Debittering of ?-casein hydrolysates by a fungal peptidase; The effect of thermisation on the thermal denaturation of ?-Glutamyltranspeptidase in milk and milk products; Keeping quality of pasteurised and high pasteurised milk; Fouling and UHT processing; Ultrafiltration of sweet cream buttermilk.