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Enzymes in milk and cheese production

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Enzymes in Food Processing

Abstract

The most obvious use of enzyme action in the dairy industry is the coagulation of milk by chymosin. Yet there are many other examples of the involvement of enzymes in determining the quality of milk and milk products that, when the role of the enzyme is properly understood, could be used by the industry to improve the profitability, quality and safety of milk production, and product manufacture. Compared with sectors such as starch hydrolysis, the volume of enzyme use in the dairy sector is low, yet there are many opportunities for specialised applications in product ripening, quality control, preservation and genetic improvements to fermentation cultures.

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  1. B. A. Law
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  2. P. W. Goodenough
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Editors and Affiliations

  1. University of Nottingham, UK

    G. A. Tucker (Reader in Applied Biochemistry) (Reader in Applied Biochemistry)

  2. Harris (Ipswich) Ltd, Suffolk, UK

    L. F. J. Woods (Technical Manager) (Technical Manager)

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Law, B.A., Goodenough, P.W. (1995). Enzymes in milk and cheese production. In: Tucker, G.A., Woods, L.F.J. (eds) Enzymes in Food Processing. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2147-1_4

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