Future Opportunities and Challenges in Dairy Enzymology

Alan L. Kelly; Shane V. Crowley; Aisling Crotty; Fanyu Meng; Lotte Bach Larsen

doi:10.1007/978-3-030-55482-8_20

Future Opportunities and Challenges in Dairy Enzymology

Alan L. Kelly
, Shane V. Crowley
, Aisling Crotty
, Fanyu Meng
, Lotte Bach Larsen

School of Food and Nutritional Sciences

Research output: Chapter in Book/Report/Conference proceedings › Chapter › peer-review

Abstract

As the preceding chapters in this book have explored in detail, the field of dairy enzymology is wide and complex, and enzymes from multiple sources can influence the quality of dairy products, in some cases positively and in some negatively; others, such as coagulants, are intrinsic to the production of whole families of dairy products, like cheese. In addition, while enzymes have been a part of dairy processing for millennia, directly or indirectly, today they offer potential for future innovation and product development, whether by creation of new textures through cross-linking of proteins or by addressing health-related issues through proteolysis-aided reduction of allergenicity or lactose intolerance. The purpose of this final short chapter is to consider future possibilities related to research and innovation in dairy enzymology, and to also discuss some enzymes which have not been discussed in earlier chapters.

Original language	English
Title of host publication	Food Engineering Series
Publisher	Springer
Pages	525-541
Number of pages	17
DOIs	https://doi.org/10.1007/978-3-030-55482-8_20
Publication status	Published - 2021

Publication series

Name	Food Engineering Series
ISSN (Print)	1571-0297

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10.1007/978-3-030-55482-8_20

Cite this

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abstract = "As the preceding chapters in this book have explored in detail, the field of dairy enzymology is wide and complex, and enzymes from multiple sources can influence the quality of dairy products, in some cases positively and in some negatively; others, such as coagulants, are intrinsic to the production of whole families of dairy products, like cheese. In addition, while enzymes have been a part of dairy processing for millennia, directly or indirectly, today they offer potential for future innovation and product development, whether by creation of new textures through cross-linking of proteins or by addressing health-related issues through proteolysis-aided reduction of allergenicity or lactose intolerance. The purpose of this final short chapter is to consider future possibilities related to research and innovation in dairy enzymology, and to also discuss some enzymes which have not been discussed in earlier chapters.",

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AU - Crowley, Shane V.

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AU - Meng, Fanyu

AU - Larsen, Lotte Bach

PY - 2021

Y1 - 2021

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AB - As the preceding chapters in this book have explored in detail, the field of dairy enzymology is wide and complex, and enzymes from multiple sources can influence the quality of dairy products, in some cases positively and in some negatively; others, such as coagulants, are intrinsic to the production of whole families of dairy products, like cheese. In addition, while enzymes have been a part of dairy processing for millennia, directly or indirectly, today they offer potential for future innovation and product development, whether by creation of new textures through cross-linking of proteins or by addressing health-related issues through proteolysis-aided reduction of allergenicity or lactose intolerance. The purpose of this final short chapter is to consider future possibilities related to research and innovation in dairy enzymology, and to also discuss some enzymes which have not been discussed in earlier chapters.

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M3 - Chapter

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T3 - Food Engineering Series

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EP - 541

BT - Food Engineering Series

PB - Springer

ER -

Future Opportunities and Challenges in Dairy Enzymology

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