Enzyme-modified Dairy Ingredients

Dairy Ingredients for Food Processing

Volumn , Issue , 2011, Pages 317-333

  Kilara, Arun ^a   Chandan, Ramesh C ^b  

^a Nutri+Food Business Consulting   (United States)

^b NONE   (United States)

Author keywords

Dairy proteins, role in gelation another desirable property in foods; Enzyme modified cheese flavors in foods; Enzyme modified dairy ingredients; Enzymes, being biocatalysts catalysts speeding up reaction rates without undergoing permanent changes; Flavor production resulting from hydrolysis; Lipid modification enzymatic modification of lipids, facilitated by lipases and esterases; Microbial enzymes for commercial use, extracted from yeasts, molds or bacteria; Peptides, from whey proteins and their bioactivity; Proteolysis of casein and whey proteins casein hydrolyzate and whey protein hydrolyzate; Swiss cheese flavor use in fondues, quiches, crackers, and sauces commercially available

Indexed keywords

BAKERIES; BIOCATALYSTS; CASEIN; GELATION; LIPASES; PROTEOLYSIS; REACTION RATES;

ENZYMATIC MODIFICATION; ENZYME-MODIFIED CHEESE; MICROBIAL ENZYMES; SWISS CHEESE FLAVOR - USE IN FONDUES, QUICHES, CRACKERS, AND SAUCES - COMMERCIALLY AVAILABLE; WHEY PROTEINS;

DAIRIES;

EID: 84886202318     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470959169.ch12     Document Type: Chapter

References (9)

1. Arnold, R.G., Shahani, K.M. and Dwivedi, B.K. 1975. " Enzyme modified flavors. " J. Dairy Sci. 58:1127-1132.
2. Chatterton, D.E.W., Smithers, G., Roupas, P. and Brodkorb, A. 2006. " Bioactivity of b-lactoglobulin and a-lactalbumin-Technological implications for processing. " I nt. Dairy J. 16:1229-1240.
3. Godfrey, T. and West, S. 1996. Industrial Enzymology. 2nd ed. Stockton Press, New York, NY.
4. Hannon J.A., Kilcawley K.N., Wilkinson M.G., Delahunty C.M. and Beresford T.P. 2006. " Production of ingredient-type cheddar cheese with accelerated flavor development by addition of enzyme-modified cheese powder. " J. Dairy Sci. 89:3749-3762.
5. Kilara, A. 1985. " Enzyme modified lipid food ingredients. " Process Biochem. 20 (3):35-45.
6. Kilara, A. 1985. " Enzyme modified protein food ingredients. " Process Biochem, 20 (5):149-158.
7. Meisel, H. 1998. " Overview of milk protein derived peptides. " Int. Dairy J. 8:363-373.
8. Wilkinson, M. and Kilcawley, K. 1999. " Enzyme modified cheese flavor ingredients. " DPRC 10. Dairy Products Research Institute, Moorepak, Ireland.
9. Wilkinson, M.G. and Kilcawly, K.N. 2003. " Enzyme-modified Cheeses. " Encyclopedia of Dairy Sciences, Vol. 1. Roginski, H., Fuquay, J.W. and Fox, P.F. (eds). Academic Press, New York, NY. 434-438.