Enzymes Beyond Traditional Applications in Dairy Science and Technology

Enzymes Beyond Traditional Applications in Dairy Science and Technology

1st Edition - January 1, 2023

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  • Editors: Y.S. Rajput, Rajan Sharma
  • Paperback ISBN: 9780323960106

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Description

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.

Key Features

  • 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 β-galactooligosaccharides, a prebiotic or tagatose
  • Describes enzyme based analytical methods and biosensor for assuring milk quality

Readership

Dairy scientists and those studying dairy food processing

Table of Contents

  • Section I: Indigenous milk enzymes
    1. Origin and occurrence of milk enzymes
    2. Enzymes in mastitis milk
    3. Effect of high-pressure processing on milk enzymes
    4. Traditional applications of enzymes in dairy science and technology

    Section II: Action of enzymes on milk proteins
    5. Identification of bioactive peptides in milk and dairy products
    6. Production of bioactive peptides from bovine caseins
    7. Production of bioactive peptides from bovine whey proteins
    8. Bioactive peptides from camel and goat milk
    9. Bioactive peptides from human milk
    10. Bioactive peptides from fermented milk products
    11. An anticoagulant peptide from milk protein: identification, structure and molecular mechanism
    12. Downstream processing of therapeutic bioactive peptide
    13. Enzyme actions during cheese ripening and production of bioactive compounds
    14. Enzymatic hydrolysis of whey proteins for improved functionality

    Section III: Action of exogenous enzymes on lactose for value addition
    15. Immobilization of β-galactosidases
    16. Low lactose milk production using β--galactosidases
    17. Production of oligosaccharides, a prebiotic from lactose, using β-galactosidase
    18. Obtaining tagatose, a dairy product by using immobilized enzymes or whole cells
    19. Fermentation of lactose to bio-ethanol by yeasts for the valorisation of cheese whey

    Section IV: Action of enzyme on peroxide
    20. Structure, function and evolution of lactoperoxidase
    21. Lactoperoxidase system in milk

    Section V: Action of enzymes for measuring analyte or assessing milk quality or cleaning milk plant
    22. Enzyme based bioanalytical methods applicable to dairy industry
    23. Lactose estimation in milk using glucose biosensor
    24. Lactate biosensor for assessing milk microbiological load
    25. Enzyme biosensor for mastitis detection
    26. Enzymes for cleaning-in-place (CIP) in dairy industry
    27. Regulatory policies on use of enzymes in dairy technology

Product details

  • No. of pages: 420
  • Language: English
  • Copyright: © Academic Press 2023
  • Published: January 1, 2023
  • Imprint: Academic Press
  • Paperback ISBN: 9780323960106

About the Editors

Y.S. Rajput

Dr. Y.S. Rajput is former Head of Division of Biochemistry, Head of Division of Dairy Chemistry Division, Emeritus Scientist and other scientific positions at National Dairy Research Institute, Karnal, India. He possesses more than 40 years of research and teaching experience. His area of interest includes development of enzyme-based methods for detection of adulteration in milk, milk quality assurance, thermal stability of enzymes, aptamers, molecularly imprinted polymers, stem cells, gold nanoparticles/ nanocrystal-based metal ion detection, sensors for aflatoxin M1 and urea. Dr. Rajput has filed thirteen patents out of which nine have been granted.

Affiliations and Expertise

National Dairy Research institute, Karnal, India

Rajan Sharma

Dr. Rajan Sharma is Principal Scientist in discipline of Dairy Chemistry at National Dairy Research institute, Karnal. He obtained PhD degree in Dairy Chemistry from National Dairy Research Institute, Karnal, India. He has 23 years of research and teaching experience and is Chairman of Scientific Panel on ‘Methods of Sampling and Analysis’ constituted by Food Safety & Standards Authority of India. He is also Fellow of National Academy of Agricultural Sciences (India) and National Academy of Dairy Sciences (India).

Affiliations and Expertise

National Dairy Research institute, Karnal, India

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