Enzymes Beyond Traditional Applications in Dairy Science and Technology

Y.S. (National Dairy Research institute Rajput

ISBN 10: 0323960103 / ISBN 13: 9780323960106

Published by Elsevier Science & Technology Jan 2023, 2023

About this Item

Neuware - A volume in the series on Foundations and Frontiers of Enzymology, Enzymes Beyond Traditional Applications in Dairy Science and Technology presents the applications of enzymes in dairy science and technology. Broken into four sections, this book provides a brief account of traditional applications of indigenous milk enzymes, the actions of exogenous enzymes on milk proteins for generating bioactive peptides and lactose for value addition, and methods and approaches for ensuring milk quality or cleaning milk plants.

Seller Inventory # 9780323960106

Bibliographic Details

• Title: Enzymes Beyond Traditional Applications in Dairy Science and Technology
• Publisher: Elsevier Science & Technology Jan 2023
• Publication Date: 2023
• Language: English
• ISBN 10: 0323960103
• ISBN 13: 9780323960106
• Binding: Taschenbuch
• Condition: Neu
• Dimensions: 235W x 192H x 35D millimeters 235 millimeters width by 192 millimeters height by 35 millimeters depth
• Weight: 1214 grams

About this title

Synopsis

A volume in the series on Foundations and Frontiers of Enzymology, Enzymes Beyond Traditional Applications in Dairy Science and Technology presents the applications of enzymes in dairy science and technology. Broken into four sections, this book provides a brief account of traditional applications of indigenous milk enzymes, the actions of exogenous enzymes on milk proteins for generating bioactive peptides and lactose for value addition, and methods and approaches for ensuring milk quality or cleaning milk plants.

This book is an excellent resource for postgraduate students, academics, food scientists, and dairy professionals engaged in milk processing.

• Provides coverage on in-vitro generation and in-silico prediction of bioactive peptides by action of proteolytic enzymes on major milk proteins and peptides generated during fermentation and cheese manufacturing, and their downstream processing
• Presents the enzymatic conversion of lactose into β-galactooligosaccharides, or tagatose or producing low lactose milk
• Discusses indigenous enzymes in normal and mastitis milk
• Covers regulatory policies on enzyme use in food science

About the Authors

Y.S. Rajput is the former Head of Division of Biochemistry, Head of Division of Dairy Chemistry, Emeritus Scientist, and other scientific positions at the National Dairy Research Institute in Karnal, India. With over 40 years of research and teaching experience, his research includes enzyme stabilization, enzyme-enzyme hetero-conjugates, milk quality assurance, sensors, nanotechnology, stem cells, aptamers, and molecularly imprinted polymers. Dr. Rajput has filed thirteen patents out of which ten have been granted, and several technologies based on enzyme applications have been commercialized.

Rajan Sharma is a principal scientist at the Division of Dairy Chemistry at the National Dairy Research Institute in Karnal, India. With 25 years of research and teaching experience, his research includes enzyme based-rapid methods for ascertaining milk quality, indigenous milk enzymes, analytical methods applicable to dairy science, lateral flow assays, and aptamers. Dr. Sharma has filed sixteen patents out of which eleven have been granted.