Disclosed herein is a process for producing a peanut milk product, which includes subjecting a milk material to a hydrolysis reaction with lactase and transglucosidase to obtain a milk product, immersing peanut kernels in water to obtain swelled peanut kernels, subjecting the swelled peanut kernels to a steam cooking treatment to obtain steamed peanut kernels, and admixing the milk product with the steamed peanut kernels, followed by subjecting a mixture thus obtained to a heating treatment, so as to obtain the peanut milk product. A method for improving gut health using the peanut milk product and a canned food containing the peanut milk product are also disclosed.

Certain embodiments of the disclosure are directed to the expression/production of β-galactosidases in recombinant Bacillus spp. host cells having reduced or eliminated para-nitrobenzylesterase activity.

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.

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 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.