12. Enzyme-modified Dairy Ingredients

  1. Ramesh C. Chandan PhD2 and
  2. Arun Kilara PhD3
  1. Arun Kilara PhD1 and
  2. Ramesh C. Chandan PhD2

Published Online: 26 JAN 2011

DOI: 10.1002/9780470959169.ch12

Dairy Ingredients for Food Processing

Dairy Ingredients for Food Processing

How to Cite

Kilara, A. and Chandan, R. C. (2011) Enzyme-modified Dairy Ingredients, in Dairy Ingredients for Food Processing (eds R. C. Chandan and A. Kilara), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959169.ch12

Editor Information

  1. 2

    1364 126th Avenue NW, Minneapolis, MN 55448 - 4004, USA

  2. 3

    Nutri+Food Business Consulting, 117 Westside Drive, Chapel Hill, North Carolina 27516-4431, USA

Author Information

  1. 1

    Nutri+Food Business Consulting, 117 Westside Drive, Chapel Hill, North Carolina 27516 - 4431, USA

  2. 2

    1364 126th Avenue NW, Minneapolis, MN 55448 - 4004, USA

Publication History

  1. Published Online: 26 JAN 2011
  2. Published Print: 18 FEB 2011

ISBN Information

Print ISBN: 9780813817460

Online ISBN: 9780470959169

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Keywords:

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

Summary

This chapter contains sections titled:

  • Introduction

  • Protein Modification

  • Lipid Modification

  • Ingredients Involving Proteolysis and Lipolysis

  • Suggested Readings