Premium
Applications of biotechnology and separation technology in dairy processing *
Author(s) -
Donnelly William J
Publication year - 1991
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1991.tb00640.x
Subject(s) - microbiology and biotechnology , lactose , dairy industry , downstream processing , fermentation , scope (computer science) , food processing , food science , business , biochemical engineering , biology , engineering , computer science , biochemistry , programming language
The potential areas of impact of biotechnology on dairy processing within the next decade are reviewed. The pace of introduction of new cultures and enzymes produced by recombinant DNA technology will be slow. There is considerable scope for extending the range of cultures and enzymes from non‐recombinant sources to improve the flavour, texture or functionality of dairy products. Developments in separation technology will permit the production of new milk protein fractions for use as food ingredients and in healthcare products. New possibilities for lactose fermentation may also arise.