Tim Coolbear

TL;DR: In this paper, the authors focus on the characteristics of proteases (specifically proteinases) and lipases in milk and milk powders, detection methods for such enzymes and the effects of these enzymes on milk during storage.

TL;DR: The balance of both the intact and autolysed starter cells in young curd appear to be important in cheese ripening, and the main consequence of autoly Sed cells in cheese is to accelerate the peptidolytic reactions.

TL;DR: The lipolytic activity had greater heat stability than the proteinase activities, but all would clearly survive pasteurisation at 72°C for 2 min in milk, and the enzymes are likely to survive any heat treatments applied during commercial milk powder manufacture.

TL;DR: Lactobacillus rennini and LactobACillus acidipiscis were found to be the sole microbial species in Kopanisti cheese and Mana, and Thermophilic lactobacilli and thermophilic cocci were the best milk acidifiers, whereas thermophiles were the most proteolytic isolates.

TL;DR: The key developments in the use of starter and non-starter lactic acid bacteria and their enzymes in determining flavour are elaborated in the context of the New Zealand dairy industry and how successful innovation in the future requires sound integration with the industry and theuse of increasingly sophisticated research techniques.