Provided is a method for manufacturing a fermented milk product, including sequentially performing a first step of mixing raw material milk and lactic acid bacteria to obtain a mixed liquid, and a second step of fermenting the mixed liquid, characterized by performing a step of adding a Paenibacillus-derived protease to the raw material milk and/or the mixed liquid (protease addition step) before the second step is completed. According to this manufacturing method, the hardness of the fermented milk product can be adjusted to a desired value while original smoothness of the fermented milk product is maintained.

A method for making a milk product (e.g. a yogurt) comprising adding an effective amount of an N-linked glycosidase and/or an O-linked glycosidase to milk.

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.

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

A process for the preparation of a fermented milk product comprising the steps of: providing a milk base comprising glucose and fructose; and fermenting the milk base in the presence of a lactic acid bacterial strain and a glucose-fructose oxidoreductase enzyme.

[Object] The purpose is to produce fermented milk containing lactic acid bacteria and bifidobacteria while increasing and maintaining the number of live bifidobacteria by a simple method.

[Solving Means] A method for producing fermented milk in which a first step for mixing raw material milk, lactic acid bacteria, and bifidobacteria and a second step for fermenting the raw material milk are carried out in order, wherein a step for adding lactase to the raw material milk (lactase addition step) is carried out before the completion of the second step and the lactase addition step is carried out at one or more time point selected from before the first step, almost simultaneously with the first step, or after the first step.

The invention relates to a method for manufacturing a strained fermented dairy product comprising the following successive steps: (a) providing a dairy product, (b) adding a lactase and a culture of bacteria comprising at least one strain of thermophilic lactic acid bacteria, with the provision that that it does not comprise any strain of mesophilic lactic acid bacteria, and fermenting the dairy product to obtain a fermented dairy product, and (c) separating a liquid whey from the fermented dairy product to obtain a strained fermented dairy product.

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

The present invention relates to ready-to-eat and ready-to-drink products and methods of making the same. The present invention further relates to a method for making a flavour modifying ingredient, the method comprising subjecting a dietary fibre and/or other edible component of a cereal to enzymatic hydrolysis and/or fermentation; flavour modifying ingredients obtainable by said method; flavour compositions and food products comprises said flavour modifying ingredient; uses of said flavour modifying ingredient.

The present invention relates to a fermented milk-based product comprising a combination of low levels of lactose and stable levels of galacto-oligosaccharides (GOS) produced in-situ and methods thereof.