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.

The present invention relates to preparation of an acidified milk product using a transglutaminase and a trypsin-like or lysine-specific endopeptidase.

The present invention relates to the field of biotechnology, and particularly to milk derived extracellular vesicles, and provides a process for isolating such extracellular vesicles from milk and milk related fluids. The present invention is also related to compositions containing said extracellular vesicles derived from milk, particularly suitable for use in pharmaceutical, veterinary, cosmetic and/or nutraceutical applications.