The present invention relates to a method of preparing a fermented milk product. The method comprises the steps of treating a milk substrate with a low pH sensitive peptidase and a microorganism, and allowing the treated milk substrate to ferment to produce the fermented milk product.

[Problem] To provide a lactase solution having excellent thermal stability.

[Solution] A lactase solution in which the ratio of a lactase fraction having a molecular weight of about 120 kDa measured by SDS polyacrylamide gel electrophoresis is 20% or more.

[Problem] To provide a lactase solution having excellent thermal stability.

[Solution] A lactase solution in which the ratio of a lactase fraction having a molecular weight of about 120 kDa measured by SDS polyacrylamide gel electrophoresis is 20% or more.

A yogurt fermentation system comprising a flexible insulated cover configured to cover and contact the sides of a yogurt culture container containing a yogurt culture; a heating element dispersed within the flexible insulated cover; a temperature regulator configured to regulate the heating element and maintain a temperature sufficient to ferment the yogurt culture, and methods of culturing yogurt using said system.

A method for producing a lactase-containing composition which is purified by selectively removing protease contaminating the lactase using simple and easy means; a lactase-containing composition; and a dairy product containing the lactase-containing composition. A method for producing a lactase-containing composition having a reduced protease content includes: dissolving a composition containing lactase and protease in an aqueous salt solution having an electric conductivity of from 2 to 45 mS/cm; bringing the resultant solution into contact with an ion exchange resin; and collecting a fraction which is not adsorbed onto the ion exchange resin.

The present invention relates to a method for producing a dairy product using an enzyme having lactase activity.

Provided is a method for providing a spoonable acidified dairy product, comprising the steps of: a) providing an alpha-glucan composition comprising essentially linear isomalto/malto-polysaccharides (IMMPs) wherein the content of α(1.fwdarw.6) glycosidic linkages is at least 70%; b) supplementing a milk product with said alpha-glucan composition; and c) acidifying the supplemented milk product to a pH below 5, preferably to a pH of about 4.6. Also provided are products obtainable by such a method. Also provided is the use of IMMPs with a content of α(1.fwdarw.6) glycosidic linkages of at least 70% to improve the stability and/or sensory properties of acidified dairy products.

The present disclosure relates to processes for producing antihypertensive peptide compositions from milk compositions. It also relates to peptide compositions producible by the processes, as well as dosage forms, food products, supplements, powdered milk formula and beverages containing the peptide compositions, and to therapeutic methods and uses of the peptide compositions.

A method of generating a saccharide, especially lactulose or lactosucrose, in the presence of a transgalactosylase enzyme, is described herein.

A composition of matter wherein the composition comprises a siliceous substrate having silanols on the surface and a polymer selected from the group consisting essentially of a water soluble polymer, a water soluble copolymer, an alcohol soluble polymer, an alcohol soluble copolymer, and combinations of such polymers, wherein the polymer is chemically bonded to the siliceous substrate by a silane linking material having the general formula
O.sub.3/2SiQY
that is derived from an alkoxy-functional silane having the general formula
(RO).sub.3SiQX
and processes for preparing the crosslinked polymer that is chemically bonded to the surface of the siliceous substrate.