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BIOCHEMISTRY OF MILK PRODUCTS at Meripustak

BIOCHEMISTRY OF MILK PRODUCTS

Books from same Author: A T Andrews J R Varley

Books from same Publisher: Woodhead Publishing

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    • General Information  
    Author(s)A T Andrews J R Varley
    PublisherWoodhead Publishing
    Edition1st
    ISBN9781855737754
    Pages182
    BindingHardback
    LanguageEnglish
    Publish YearSeptember 1994

    Description

    Woodhead Publishing BIOCHEMISTRY OF MILK PRODUCTS by A T Andrews J R Varley

    Biochemistry of milk products documents advances in the field and focuses on the two most active areas of research areas which are starter cultures and enzymes for use in cheese and other foods and factors influencing the functional properties of milk.The book covers the 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 product. 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 behavior and to manipulate protein properties in a defined and planned way.Biochemistry of milk products provides important reading for research workers lecturers graduates and final year undergraduates with interest in the practical applications of molecular biology enzymology and protein chemistry not just in improving the quality and performance of dairy foods and ingredients but also in a much wider context.