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milk enzymes
1
milk
enzymes
milk
a fluid secreted by the mammary glands of females for the nourishment of their young
-many kinds of livestock provide milk used by humans for dairy products eg. cows,buffalo, goat, sheep, camel
introduction
milk contains water,fat,proteins,minerals,vitamin
and enzymes
enzyme facts
enzyme facts
Enzymes are complex proteins that have the ability to stimulate chemial reations and to affect the course and seed of these reactions without being consumed.
Typically, each enzyme does just one thing, so there are just about as many enzymes as there are different things for them to do
Each enzyme has a specific site of action on its target molecule, and optimal conditions (pH and temperature). There are a large number of enzymes in milk and the functions of many are not well-defined.
there are at least 20 enzymes identified as normal contituent of milk as they may escape into milk from cells of udder during lactation or may filter through from blood and they are called original enzymes
or they are bacterial enzymes and they differ acc to bacterial population
lipase
lipase enzyme..
Actually a class of water-soluble enzymes associated with casein globule.
lipases break down fats (triglycerides) into fatty acids which cause rancid flavor of milk and its product
lipase enzyme is present in limited amount in milk but this amount may increase in -late lactation period
-animals with cystic ovaries
-if milk contais high number of lipolytic organism ps spp,
Disruption of the fat globules, as in homogenization, can lead to rancidity if lipase isn't destroyed first.
Pasteurization destry lipsae enzyme and it is also inhibited by increasing acidity
alkaline phosphatase
Alkaline Phosphatase is an enzyme which is naturally present in milk, but is destroyed at a temperature just near to the pasteurization temperature
Alkaline Phosphatase test is used to indicate whether milk has been adequately pasteurised or not
phoshatase
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