Biochemistry of Milk Products

1st Edition

Authors: A T Andrews J R Varley
Hardcover ISBN: 9781855737754
eBook ISBN: 9780857093066
Imprint: Woodhead Publishing
Published Date: 1st September 1994
Page Count: 182
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Table of Contents

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.

Description

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.

Readership

Research workers, lecturers, graduate students, and final year undergraduate students who are interested in the practical applications of molecular biology, enzymology, and protein chemistry


Details

No. of pages:
182
Language:
English
Copyright:
© Woodhead Publishing 1994
Published:
Imprint:
Woodhead Publishing
eBook ISBN:
9780857093066
Hardcover ISBN:
9781855737754

Reviews

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.


About the Authors

A T Andrews Author

Affiliations and Expertise

Cardiff Institute of Higher Education

J R Varley Author

Affiliations and Expertise

University of Reading, UK