Enzyme Behavior and Utilization in Dairy Technology

Abstract

Enzymes abound in nature, and their reactions vary from the simple to the exquisitely complex. Milk and milk products as substrates invite with increasing frequency many enzyme reactions in a receptive environment. This presentation is limited to certain topics involving enzymes that are familiar to the author through personal research or are of interest to him. It leaves largely to experts the unfamiliar or exotic enzymes and their behavior. Included in this category are genetically structured enzymes for rennet curd formation and cheese flavor enhancement. Important areas dealt with in this review involve applications of lactoperoxidase, lysozyme, and lactase; behavior of protease, chymosin, and phosphatases; accelerated cheese ripening; and ultrafiltration and enzymes. Also discussed are penicillinase production in cheeses, enzymes as analytical tools, and enzymatic transformation of cholesterol. © 1988, American Dairy Science Association. All rights reserved.