A method for providing a low lactose milk-based product having GOS fiber is provided in which a milk substrate having lactose is treated with a transgalactosylating enzyme to provide GOS fiber and remaining lactose; deactivating the transgalactosylating enzyme; contacting the milk-based substrate having GOS fiber with a lactase to degrade the remaining lactose to provide the low lactose milk-based product having GOS fiber and deactivating the lactase. Also provided are enzymes and GOS fiber and lactose amounts and stability.

A permeabilized whole cell catalyst and method for conversion (reducing the amount) of a target substrate to one of more product are provided, wherein the catalyst is obtained by incubating the cells with a permeabilization agent selected from a fatty acid and fatty acid derivative, and wherein the permeabilized cells comprise an intracellular enzyme for catalyzing conversion of the target substrate. The target substrate transits through the channel, holes, or pore made in the cell membrane by the permeabilization agent, and is converted to products by enzymes retained within the cell.

The invention relates to a milk-based formulation with a reduced carbohydrate content, having a ratio of carbohydrates to protein of at most 1.1, a protein content of at least 5.4% on dry matter basis, and a ratio of ash to protein is substantially similar to that of a milk raw material used as a starting material, and a method for the preparation thereof. The milk-based formulation can be used in the preparation of a recombined milk product with a reduced lactose content, having a full taste of normal milk without any deficiencies in its organoleptic properties.

Acidified milk product, which has a pH of between 3.0 and 5.0 and a content of lactose of at least 1.5 mg/ml, wherein the product contains a lactase, which retains its activity at a pH of 5.0 and a temperature of 37° C. at a level of at least 5% as compared to its activity at the optimum pH of the lactase.

An object of the present invention is to provide an enzyme-treated milk product, a method for preparing the same, a composition thereof comprising a pharmaceutical composition, and a product thereof comprising a pharmaceuticals. The enzyme-treated milk product can be obtained by a method for producing an enzyme-treated milk product including a step for bringing milk into contact with β-galactosidase.

An object of the present invention is to provide an enzyme-treated milk product, a method for preparing the same, a composition thereof comprising a pharmaceutical composition, and a product thereof comprising a pharmaceuticals. The enzyme-treated milk product can be obtained by a method for producing an enzyme-treated milk product including a step for bringing milk into contact with β-galactosidase.

The present invention relates to new improved peptide or dimeric peptides exhibiting beta-galactosidase enzyme activity as well as improved methods for reducing the lactose content in compositions optionally at elevated temperatures.

The present invention pertains to a method of producing a high protein, acidified dairy product by combining a whey protein powder having a pH in the range 3.8-5.2 with a first acidified dairy product.

Disclosed are processes for producing cultured dairy products, such as yogurt, that are shelf-stable without refrigeration. Such processes can include contacting a milk base having from 0.5 to 1.9 wt. % milk sugar with a lactic acid bacteria culture and aseptically packaging in a container, followed by storage under conditions suitable to result in a pH of less than 4.7.

The present disclosure is directed to a method for reducing immunoreactivity of a food including (a) incubating a food that contains at least one protein with a cross-linking enzyme to form a food that includes at least one cross-linked protein; and (b) fermenting the food including the at least one cross-linked protein with a microorganism to form a modified food including a hydrolysate of the at least one cross-linked protein, wherein (a) is performed before (b) and wherein a level of immunoreactivity of the modified food is less than a level of immunoreactivity of an unmodified food including at least one protein. Modified foods obtained from the present method are also provided.