Milk and Other Glycosidases

Anne Vuholm Sunds, Søren Drud-Heydary Nielsen, Lotte Bach Larsen, Nina Aagaard Poulsen

Research output: Contribution to book/anthology/report/proceedingBook chapterResearchpeer-review

Abstract

Presents an expansive overview of the enzymology of milk and other dairy products, focusing on the use of indigenous and endogenous enzymes in milk and exogenous enzymes in cheese processing
Original languageEnglish
Title of host publicationFood Engineering Series : Enzymes in Milk and Dairy Products
Number of pages18
Place of publicationCham
PublisherSpringer
Publication dateJan 2021
Pages163-180
ISBN (Print)978-3-030-55481-1
ISBN (Electronic)978-3-030-55482-8
DOIs
Publication statusPublished - Jan 2021
  • Future opportunities and challenges in dairy enzymology

    Kelly, A. L., Crowley, S. V., Crotty, A., Meng, F. & Larsen, L. B., 2021, Food Engineering Series: Enzymes in Milk and Dairy Products. Cham: Springer, p. 525-541 17 p.

    Research output: Contribution to book/anthology/report/proceedingBook chapterResearchpeer-review

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