Agents of Change: Enzymes in Milk and Dairy Products (2021)

Table of contents

Introduction

Alan Kelly and Lotte Bach Larsen

1. Enzymology of Milk and Dairy Products: Overview

Patrick Fox

2. The plasmin system in milk and dairy products

Thomas C. France, James A. O'Mahony and Alan L. Kelly

3. Lysosomal and other indigenous non-plasmin proteases in bovine milk

Lotte Bach Larsen, Søren Drud-Heydary Nielsen, Lizandra Paludetti, and Alan L. Kelly

4. Phosphatases in milk

Nana Y Farkye

5. Antimicrobial enzymes in milk, and their role in human milk

Nidhi Bansal, Jie Zhang, Zhengzheng Zou

6. Enzymes associated with milk phospholipid membrane structures: Milk fat globule membranes and extracellular vesicles

Maria Stenum Hansen and Jan Trige Rasmussen

7. Milk and other glycosidases

Anne Vuholm Sunds, Søren Drud-Heydary Nielsen, Lotte Bach Larsen and Nina Aagaard Poulsen

8. The enzymology of non-bovine milk

Marzia Albenzioa, Antonella Santilloa and Golfo Moatsou

9. The enzymology of human milk

Lauren E. Chan, Robert L. Beverly, David C. Dallas

10. Lipases from milk and other sources

Hilton C. Deeth

11. Heat-stable Microbial Peptidases Associated with the Microbiota of Raw Milk

Claudia Glück, Timo Stressler and Lutz Fischer

12. The heat stability of indigenous and bacterial enzymes in milk

Britta Graf, Johannes Schäfer, Zeynep Atamer and Jörg Hinrichs

13. The role of proteases in the stability of UHT-treated Milk

Nivedita Datta and Alan L Kelly

14. Milk-clotting enzymes

Anders Andrén

15. Enzymology of cheese ripening

Ylva Ardö

16. Enzyme modified cheese

Zafer Erbay, Pelin Salum and Kieran N. Kilcawley

17. Enzymatic Protein Cross-Linking in Dairy Science and Technology

Norbert Raak, Harald Rohm, Doris Jaros

18. The production of bioactive peptides from milk proteins

Thanyaporn Kleekayai, Maria Cermeño and Richard J. FitzGerald

19. Reducing allergenicity by proteolysis

Katrine Lindholm Bøgh & Jeppe Madura Larsen

20. Final thoughts, future perspectives, and emerging enzymes