Alan Kelly is a Professor in the School of Food and Nutritional Sciences at University College Cork in Cork, IrelandLotte Bach Larsen is a Professor in the Department of Food Science at Aarhus University in Tjele, Denmark

• 1. Enzymology of Milk and Dairy Products: Overview.- 2. The plasmin system in milk and dairy products.- 3. Lysosomal and other indigenous non-plasmin proteases in bovine milk.- 4. Phosphatases in milk.- 5. Antimicrobial enzymes in milk, and their role in human milk.- 6. Enzymes associated with milk phospholipid membrane structures: Milk fat globule membranes and extracellular vesicles.- 7. Milk and other glycosidases.- 8. The enzymology of non-bovine milk.- 9. The enzymology of human milk.- 10. Lipases from milk and other sources.- 11. Heat-stable Microbial Peptidases Associated with the Microbiota of Raw Milk.- 12. The heat stability of indigenous and bacterial enzymes in milk.- 13. The role of proteases in the stability of UHT-treated Milk.- 14. Milk-clotting enzymes.- 15. Enzymology of cheese ripening.- 16. Enzyme modified cheese.- 17. Enzymatic Protein Cross-Linking in Dairy Science and Technology.- 18. The production of bioactive peptides from milk proteins.- 19. Reducing allergenicity by proteolysis.- 20. Final thoughts, future perspectives, and emerging enzymes.

Alan Kelly is a Professor in the School of Food and Nutritional Sciences at University College Cork in Cork, IrelandLotte Bach Larsen is a Professor in the Department of Food Science at Aarhus University in Tjele, Denmark

• 1. Enzymology of Milk and Dairy Products: Overview.- 2. The plasmin system in milk and dairy products.- 3. Lysosomal and other indigenous non-plasmin proteases in bovine milk.- 4. Phosphatases in milk.- 5. Antimicrobial enzymes in milk, and their role in human milk.- 6. Enzymes associated with milk phospholipid membrane structures: Milk fat globule membranes and extracellular vesicles.- 7. Milk and other glycosidases.- 8. The enzymology of non-bovine milk.- 9. The enzymology of human milk.- 10. Lipases from milk and other sources.- 11. Heat-stable Microbial Peptidases Associated with the Microbiota of Raw Milk.- 12. The heat stability of indigenous and bacterial enzymes in milk.- 13. The role of proteases in the stability of UHT-treated Milk.- 14. Milk-clotting enzymes.- 15. Enzymology of cheese ripening.- 16. Enzyme modified cheese.- 17. Enzymatic Protein Cross-Linking in Dairy Science and Technology.- 18. The production of bioactive peptides from milk proteins.- 19. Reducing allergenicity by proteolysis.- 20. Final thoughts, future perspectives, and emerging enzymes.

Alan Kelly is a Professor in the School of Food and Nutritional Sciences at University College Cork in Cork, IrelandLotte Bach Larsen is a Professor in the Department of Food Science at Aarhus University in Tjele, Denmark

• 1. Enzymology of Milk and Dairy Products: Overview.- 2. The plasmin system in milk and dairy products.- 3. Lysosomal and other indigenous non-plasmin proteases in bovine milk.- 4. Phosphatases in milk.- 5. Antimicrobial enzymes in milk, and their role in human milk.- 6. Enzymes associated with milk phospholipid membrane structures: Milk fat globule membranes and extracellular vesicles.- 7. Milk and other glycosidases.- 8. The enzymology of non-bovine milk.- 9. The enzymology of human milk.- 10. Lipases from milk and other sources.- 11. Heat-stable Microbial Peptidases Associated with the Microbiota of Raw Milk.- 12. The heat stability of indigenous and bacterial enzymes in milk.- 13. The role of proteases in the stability of UHT-treated Milk.- 14. Milk-clotting enzymes.- 15. Enzymology of cheese ripening.- 16. Enzyme modified cheese.- 17. Enzymatic Protein Cross-Linking in Dairy Science and Technology.- 18. The production of bioactive peptides from milk proteins.- 19. Reducing allergenicity by proteolysis.- 20. Final thoughts, future perspectives, and emerging enzymes.