Biochemistry of Milk Products

Featuring contributions from the milk and dairy products sector as well as scientific researchers, this volume explores all aspects of the cheese-making process at the molecular level, as well as the functional behaviour of milk proteins.

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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.