Dairy enzymology

The properties and the significance of the principal indigenous enzymes in milk, milk coagulants, enzymes from dairy microorganisms participating in cheese ripening, and spoilage enzymes are discussed. In particular, the properties of plasmin, lipases, phosphatases, enzymes from somatic cells, enzymes involved in antimicrobial and antiviral systems in milk, enzymes from lactic acid bacteria, propionibacteria, and microorganisms involved in smear- and mould-ripened cheese are reviewed. Some assay methods and the impact of some processing factors on selected enzymes are also discussed.