Biochemistry of milk products documents advances in the field and
focuses on the two most active areas of research areas, which are
starter cultures and enzymes for use in cheese and other foods, and
factors influencing the functional properties of milk.
The book covers the current thinking and research on the roles of
proteinases and peptidases in the milk clotting process and in
texture and flavour development during maturation of product. It
also covers the protein engineering of enzymes and molecular
biological manipulation of microorganisms, including the use of
protein engineering to clarify the molecular basis of functional
behavior and to manipulate protein properties in a defined and
Biochemistry of milk products provides important reading for
research workers, lecturers, graduates and final year
undergraduates with interest in the practical applications of
molecular biology, enzymology, and protein chemistry, not just in
improving the quality and performance of dairy foods and
ingredients but also in a much wider context.
Woodhead Publishing Ltd
|Country of origin:
• J. R. Varley
||Electronic book text
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