Biochemistry of milk products
Author(s)
Bibliographic Information
Biochemistry of milk products
（Special publication / Royal Society of Chemistry, No. 150）
Royal Society of Chemistry, c1994
Available at / 11 libraries
-
No Libraries matched.
- Remove all filters.
Note
"The proceedings of a Symposium organised by the Food Chemistry Group, RSC Industrial Division, held on 14 December 1993 at Reading University"
Includes bibliographical references and index
Description and Table of Contents
Description
Biochemistry of Milk Products documents the latest advances in the field and focuses on the two most active research areas, which are starter cultures and enzymes for use in cheese and other foods, and factors influencing the functional properties of proteins. The book covers 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 products. 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 behaviour and to manipulate protein properties in a defined and planned way. Although the book deals with milk products the same philosophy and techniques can be employed in many other fields too, so it will provide an ideal general platform for the study of protein properties and enzyme behaviour and their applied objectives. Biochemistry of Milk Products will prove important reading for research workers, lecturers, graduates and final year undergraduates with interests in the practical applications of molecular biology, enzymology, and protein chemistry, not just in improving the quality and peformance of dairy foods and ingredients but also in a much wider context.
Table of Contents
- Proteolysis in cheese during ripening, P. Fox et al
- manipulation of proteolysis in lactococcus lactis, A. Haandrikman et al
- new starter cultures for cheese ripening, B. Law
- engineering pivotal proteins for lactococcal proteolysis, W. de Vos and R. Siezen
- protein engineering and preliminary X-ray analysis of CHY155-165RHI loop exchange mutant, J. Pitts et al
- peptidases from lactococci and secondary proteolysis of milk proteins, F. Mulholland
- protein engineering studies of beta-lactoglobulin, L. Sawyer et al
- functional properties of chhana whey products, A. Grandison and A. Jindal
- thermal aggregation of whey protein concentrates under fluid shear conditions, A. Steventon
- debittering of casein hydrolysates by a fungal peptidase, J. Gallagher et al
- the effect of thermization on the thermal denaturation of gamma-glutamyltranspeptidase in milk and milk products, S. Patel and R. Wilbey
- keeping quality of pasteurized and high pasteurized milk, B. Borde-Lekona et al
- fouling and UHT processing, P. Kastanas et al
- ultrafiltration of sweet cream buttermilk, H. Rao et al.
by "Nielsen BookData"