EXOGENOUS ENZYMES IN DAIRY TECHNOLOGY ? A REVIEW
- 1 June 1993
- journal article
- review article
- Published by Hindawi Limited in Journal of Food Biochemistry
- Vol. 17 (3), 173-199
- https://doi.org/10.1111/j.1745-4514.1993.tb00466.x
Abstract
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.Keywords
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