Variants of chymosin with improved milk-clotting properties.

An enzyme-containing composition having a ratio of a protease activity to a peroxidase activity of 10 or less. A method for producing milk including sterilizing raw milk, and filling a container with the sterilized raw milk and then sealing the container, where the enzyme-containing composition is added to the sterilized raw milk during a period after the sterilizing and before a completion of the filling.

The present invention relates to a method for producing a powdery flavoring agent, including (1) a step of treating a milk-derived material with at least any one of a lactic acid fermentation treatment and an enzymatic reaction treatment to prepare a paste flavoring agent, (2) a step of adding an excipient to the paste flavoring agent obtained in step (1) to prepare a freeze-drying raw material liquid having a fat content in a dried solid content of 40% by mass or less, a solid content based on the excipient occupying the dried solid content of 70% by mass or less, and a water content of 20% by mass or more and less than 50% by mass, and (3) a step of subjecting the freeze-drying raw material liquid obtained in the step (2) to specific treatments to obtain the powdery flavoring agent.

A novel dairy product that has a certain solidity and a favorable flavor is provided. A dairy product, including: a milk-derived raw material containing casein; and a protein consisting of an amino acid sequence having 90% or more identity to the amino acid sequence represented by SEQ ID NO: 1.

The present invention relates to a method for producing an acidified milk product using an enzyme having transglutaminase activity.

Variants of chymosin with improved milk-clotting properties.

The present disclosure provides compositions, methods, and uses concerning the enzymatic preparation of a fermented milk product.

A liquid or dried granulated milk clotting aspartic protease enzyme composition comprising added polypeptides/proteins. The polypeptides/proteins may be animal-derived (e.g. whey, lactalbumin, transferrin, casein, ovalbumin, gelatin, blood), vegetable-derived (soy, pea, corn, potato, hemp, rice, wheat, peanut, sun flower, rape seed) or algae proteins (e.g. spirulina). Addition of protein in several instances increases activity of the enzyme and simultaneously improves physical stability.

The present invention relates to a bacterial cell with texturizing property, starter cultures comprising the cell, and dairy products fermented with the starter culture.

The present invention relates to a bacterial cell with texturizing property, starter cultures comprising the cell, and dairy products fermented with the starter culture.