| 期刊全稱 | Agents of Change | | 期刊簡(jiǎn)稱 | Enzymes in Milk and | | 影響因子2023 | Alan L. Kelly,Lotte Bach Larsen | | 視頻video | http://file.papertrans.cn/152/151259/151259.mp4 | | 發(fā)行地址 | Presents an expansive overview of the enzymology of milk and other dairy products, focusing on the use of indigenous and endogenous enzymes in milk and exogenous enzymes in cheese processing.Focuses o | | 學(xué)科分類 | Food Engineering Series | | 圖書(shū)封面 |  | | 影響因子 | The enzymology of milk and other products is of enormous significance for the production and quality of almost every dairy product. Milk itself is a complex biological fluid that contains a wide range of enzymes with diverse activities, some of which have identifiable functions while others are present as an accidental consequence of the mechanism of milk secretion. Over time milk enzymology has become an incredibly essential component of milk and other dairy product production, and with advancing technology and processing techniques, its importance is at its peak.?.Dairy Enzymology.?presents an expansive overview of the enzymology of milk and other dairy products, focusing on the use of indigenous and endogenous enzymes in milk and exogenous enzymes in cheese processing. A full section is dedicated to the enzymology of bovine milk, focusing on the main families of indigenous enzymes as well as their potential significance in the mammary gland plus the technological significance for the properties of dairy products. Implications for the manufacture and ripening of cheese plus the use of enzymes such as alkaline phosphatase for measuring heat treatment in milk are explored in full, | | Pindex | Book 2021 |
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