By Adnan Tamime
The most recent in our winning dairy technology sequence, this ebook info the state of the art production equipment for cream, butter and diverse sorts of low-fat spreads. insurance of the producing applied sciences is complemented through examinations of the appropriate food matters and analytical equipment. The authors, who're all experts of their fields in recognize to those items, were selected from around the globe.
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Extra resources for Dairy Fats and Related Products (Society of Dairy Technology series)
5 Enzymes of the milk lipid globule membrane The MLGM is a signiﬁcant source of indigenous milk enzymes, although, except for XDH/XO, whose concentrations are too low to be considered as major constituents. 9 Enzymes found in the milk lipid globule membrane. 9. More than half of the enzymatic activities in the MLGM are hydrolases, with oxidoreductases and transferases also representing major proportions. Biological roles of enzymes of the MLGM remain largely unstudied, and studies on their functional signiﬁcance have focussed largely on effects on the processing characteristics and organoleptic properties of milk and dairy products (Keenan & Mather, 2006).
R. & Brunner, J. R. (1984) Reexamination of fat globule clustering and creaming in cow milk. Journal of Dairy Science, 67, 2821–2832. Fox, P. F. & Kelly, A. L. (2006) Chemistry and biochemistry of milk constituents. Food Biochemistry and Food Processing, (ed. Y. H. Hui), pp. 425–452, Blackwell Publishing, Oxford. Grummer, R. R. (1991) Effect of feed on the composition of milk fat. Journal of Dairy Science, 74, 3244–3257. Harrison, R. (2006) Milk xanthine oxidase: properties and physiological roles.
Hui), pp. 425–452, Blackwell Publishing, Oxford. Grummer, R. R. (1991) Effect of feed on the composition of milk fat. Journal of Dairy Science, 74, 3244–3257. Harrison, R. (2006) Milk xanthine oxidase: properties and physiological roles. International Dairy Journal, 16, 546–554. Hawke, J. C. & Taylor, M. W. (1995) Inﬂuence of nutritional factors on the yield, composition and physical properties of milk fat. Advanced Dairy Chemistry 2: Lipids, (ed. P. F. , pp. 37–88, Chapman & Hall, London. Huang, T.