Progress in Food Biotechnology

Book Series: Recent Advances in Biotechnology

Volume 4

by

Ali Osman

DOI: 10.2174/97816810874121180401
eISBN: 978-1-68108-741-2, 2018
ISBN: 978-1-68108-742-9
ISSN: 2468-5364 (Print)
ISSN: 2468-5372 (Online)





Progress in Food Biotechnology covers recent advances in the food processing sector. Readers will gain an academic and industrial pers...[view complete introduction]
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Dairy Enzyme Discovery and Technology

- Pp. 341-382 (42)

Jan Kjolhede Vester, Jeppe Wegener Tams and Ali Osman

Abstract

Enzymes have a vital role in adding value to milk, and their function varies widely from coagulants used to make cheese, to bioprotective enzymes used to enhance the shelf-life of dairy products, proteases used for acceleration of cheese ripening and modification of functional properties of milk proteins, lipases used to develop lipolytic flavors in cheese ripening, and lactases used to hydrolyze lactose to alleviate lactose intolerance and produce galactooligosaccharides as dietary fibers. This chapter (i) presents the recent advances in enzyme discovery approaches used to search for novel enzymes with interesting features, supported by few examples of relevance to the dairy industry, and (ii) discusses the up-to-date developments in industrial dairy enzyme applications, with particular focus on lactose bioconversion by lactose hydrolysis and transgalactosylation.

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