Enzymology of Milk and Dairy Products: Overview

Abstract

Milk and dairy products are inextricably linked with enzymes; the involvement of enzymes falls into six main areas: 1. Biosynthesis of milk constituents in the mammary gland; 2. Indigenous enzymes in milk, i.e., enzymes which enter milk from mammary tissue, including somatic cells, or the blood; 3. Endogenous enzymes, i.e., enzymes secreted in milk or dairy products by contaminating microorganisms or microorganisms added as cultures; 4. Exogenous enzymes, i.e., enzymes added to milk or dairy products to induce specific changes, 5. Use as analytical agents, which are very sensitive and which avoid the need to purify the target substrate; 6. Enzymes involved in the catabolism of the constituents of milk or dairy products. Aspects 1 and 6 are considered to be outside the scope of this book. In addition, one of the principal proteins in milk, α-lactalbumin, is an enzyme modifier, involved in the biosynthesis of the milk sugar, lactose, but will not be considered. Aspects 2, 3, 4 and 5 will be considered briefly to provide an introduction to the chapters that follow.