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Indigenous Milk Enzymes

  • Chapter
Developments in Dairy Chemistry—3

Abstract

Bovine milk contains a large number of enzymes (about 60 have been identified) which originate from the mammary gland tissue cells, blood plasma and blood leucocytes. Although they represent a minor fraction of the total milk protein, they have received in-depth scientific investigation over the past 50 years. Several major reviews1–6 have been published during this period, together with hundreds of papers on detailed scientific studies on many of these individual enzymes.

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  1. Barry J. Kitchen

    Present address: Cadbury Schweppes Pty Ltd., PO Box 200, Ringwood, Victoria, 3314, Australia

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  1. Gilbert Chandler Institute of Dairy Technology, Werribee, Victoria, Australia

    Barry J. Kitchen

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  1. Department of Dairy and Food Chemistry, University College, Cork, Republic of Ireland

    P. F. Fox

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Kitchen, B.J. (1985). Indigenous Milk Enzymes. In: Fox, P.F. (eds) Developments in Dairy Chemistry—3. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-4950-8_9

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