X CONTENTS
8.3 Exogenous enzymes in dairy technology
8.3.1 Introduction
8.3.2 Proteinases
8.3.3 P-Galactosidase
8.3.4 Lipases
8.3.5 Lysozyme
8.3.6 Catalase
8.3.7 Glucose oxidase
8.3.8 Superoxide dismutase
8.3.9 Exogeneous enzymes in food analysis
References
Suggested reading9 Heat-induced changes in milk
9.
9.9.9.
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9.9.
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9.Introduction
Lipids
9.2.1 Physiochemical changes
9.2.2 Chemical changes
Lactose
9.3.1 Formation of lactulose
9.3.2 Formation of acids
9.3.3 Maillard browning
Milk salts
Vitamins
Proteins
9.6.1 Enzymes
9.6.2 Denaturation of other biologically active proteins
9.6.3 Denaturation of whey proteins
9.6.4 Effect of heat on caseins
Heat stability of milk
9.7.1 Effect of processing operations on heat stability
Effect of heat treatment on rennet coagulation of milk
and related properties
Age gelation of sterilized milk
Heat-induced changes in flavour of milk
References
Suggested reading10 Chemistr and biochemistry of cheese and
fermente B milks
10.1 Introduction
10.2 Rennet-coagulated cheeses
10.2.1 Preparation and treatment of cheesemilk
10.2.2 Conversion of milk to cheese curd
10.2.3 Acidification
10.2.4 Moulding and shaping
10.2.5 Salting
10.2.6 Manufacturing protocols for some cheese varieties
10.2.7 Cheese ripening
10.2.8 Cheese flavour
10.2.9 Accelerated ripening of cheese
10.3 Acid-coagulated cheeses
10.4 Processed cheese products
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