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Dairy enzymology
Author(s) -
Stepaniak Leszek
Publication year - 2004
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.1471-0307.2004.00144.x
Subject(s) - microorganism , enzyme , lactic acid , food science , plasmin , bacteria , dairy industry , biology , cheese ripening , antimicrobial , food spoilage , biochemistry , microbiology and biotechnology , chemistry , ripening , genetics
The properties and the significance of the principal indigenous enzymes in milk, milk coagulants, enzymes from dairy microorganisms participating in cheese ripening, and spoilage enzymes are discussed. In particular, the properties of plasmin, lipases, phosphatases, enzymes from somatic cells, enzymes involved in antimicrobial and antiviral systems in milk, enzymes from lactic acid bacteria, propionibacteria, and microorganisms involved in smear‐ and mould‐ripened cheese are reviewed. Some assay methods and the impact of some processing factors on selected enzymes are also discussed.