Indigenous enzymes of milk

Milk is a complex biological fluid containing at least 70 indigenous enzymes which have been the subject of study since 1881. Several of these enzymes are significant for the nutrition and protection of the neonate, but none is essential. Much study has been conducted on the technological relevance of indigenous milk enzymes, as some impact directly on dairy product quality (e.g. through lipolysis or proteolysis) and others are employed as indicators of thermal history or product quality. This chapter provides a comprehensive overview of the enzymology of milk, and the characteristics and significance of the major indigenous enzymes.