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
