Premium
EXOGENOUS ENZYMES IN DAIRY TECHNOLOGY — A REVIEW 1
Author(s) -
FOX P.F.
Publication year - 1993
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1993.tb00466.x
Subject(s) - cheese ripening , ripening , lysozyme , food science , dairy industry , enzyme , chemistry , microbiology and biotechnology , biochemistry , biology
A substantial number of enzymes have potential applications in dairy technology but most are not commercially viable, at least at present. In this review, the principal applications of proteinases (rennets for cheese manufacture, acceleration of cheese ripening, modification of the functional properties of milk proteins, preparation of nutritionally and physiologically active peptides), lipases (mainly in cheese ripening) and lysozyme are discussed.