A method for producing a dairy product using an enzyme-containing solution that suppresses generation of coagulum or curd in a dairy product. The enzyme-containing solution contains acidic lactase and has an acidic protease activity of 100 U/g or less. The enzyme-containing solution has a ratio of the acidic protease activity (U/g) to an acidic lactase activity (U/g) of 0.01 or less. The method for producing a dairy product uses the enzyme-containing solution having the acidic protease activity to casein of 300 mU/g or less.

An object of the present invention is to provide a lactase solution showing good permeation through a filtration filter, a lactase solution showing good permeation through a filtration filter and having a good residual lactase activity, and a lactase solution showing good permeation through a filtration filter and having a good residual lactase activity even when a lactase solution having a low protease activity and a low arylsulfatase activity as contaminant enzymes is used.

A lactase solution containing any of (i) to (iii) below. (i) 0.0001 to 0.1 mass % of an unsaturated fatty acid or a salt thereof (ii) 0.0001 to 0.1 mass % of a saturated fatty acid salt (iii) 0.01 to 10 mass % of at least one selected from yeast extract, soybean peptone, pea protein, a casein degradation product, and corn steep liquor

The invention relates to an enzymatic process for the preparation and purification of lactulose starting from lactose using cellobiose-2-epimerase (EC 5.1.3.11) followed by converting lactose to monosaccharides using lactase (EC 3.2.1.108) or to galacto-oligosaccharides using a beta-galactosidase (EC 3.2.1.23) and removing the monosaccharides, thereby resulting in a lactulose product containing, based on carbohydrate weight, at least 90 wt % lactulose, less than 1 wt % lactose, and a weight ratio of lactulose/epilactose.sup.>_10.

The present invention relates to a sterile-filtered liquid lactase preparation and to a method of sterile filtering a liquid lactase preparation.

The present invention relates to a method of producing a lactose-reduced heat-treated milk-based product which comprises treatment of a milk-based substrate with a lactase and performing a heat treatment.

The present invention relates to the field of dry or powder dairy compositions. The invention provides a method for producing a lactose reduced dairy powder comprising treating a lactose comprising milk-based substrate with a first enzyme having transgalactosylase activity and a second enzyme having lactase activity to obtain a lactose reduced and galacto-oligosaccharides (GOS) comprising milk-based product; and preparing lactose reduced dairy powder from the lactose reduced and GOS comprising milk-based product.

Sterile filtered liquid lactase composition comprising a lactase, preferably a neutral or acidic lactase, an anion selected from malate, tartrate, citrate, gluconate and/or EDTA and a cation selected from sodium and potassium. Preferably, the composition further comprises a polyol. Addition of the said anions to lactase improves filterability by reducing pressure in a filtration system. Preferably the filtration forms part of an in-line filtration system in the production of a dairy product.

The present invention relates to new improved methods for expressing native lactases in their native hosts. Methods for homologous as well as heterologous expression of lactase in lactic acid bacteria with altered expression dynamics are comprised by present invention.

A method for producing a substitute food product, such as a dairy product (such as cheese or yoghurt), a substitute egg product, a meat-replacement product or a seafood replacement product, using an enzyme, such as a lactase. The enzyme may be at least partially denatured or may be present in an amount of 3 g/100 g protein. The substitute food product can also be a substitute meat product or substitute seafood product.

The present invention relates to an improved method of producing products comprising a target protein (TP) capable of crystallising under salting-in conditions by crystallisation of the TP. The invention makes use of at least two different TP-containing protein feeds which are mixed to prepare a supersaturated protein solution in which TP is crystallized. One of the protein feeds must have a pH of at least the pH providing the maximum crystallisation yield of the TP (pH.sub.MCY,TP) plus 0.1 and one of the protein feeds must have a pH of at most pH.sub.MCY,TP minus 0.1.