Methods are described for treating a whey protein mixture to increase a relative concentration of -lactalbumin protein in the mixture. The methods may include the step of adjusting a temperature of the whey protein mixture to about 10 C. or less, and adjusting the pH of the mixture to greater than 7. The may further include adding a protease enzyme to the whey protein mixture that selectively hydrolyzes -lactoglobulin protein in the mixture. The activity of the protease enzyme in the hydrolyzed whey protein mixture may be terminated before a substantial portion of the -lactalbumin protein has been hydrolyzed by the enzyme. In some instances, the whey protein mixture may also include glycomacropeptides that are selectively hydrolyzed with the -lactoglobulin protein. The -lactoglobulin and glycomacropeptide hydrolysates may be separated to produce an enhanced -lactalbumin protein composition for infant formula, among other products.

A composition including protein hydrolysates derived from milk is obtained by the treatment of enzymes derived from microorganisms. A trypsin-like enzyme and a chymotrypsin-like enzyme are used. The composition is in particular intended for inducing tolerance in infants with the effect of modulating the potential occurrence of allergies later in life. The composition can also be used in sick adult patients. Preferably the composition is an infant formula, infant follow-up formula, growing-up milk or baby food or an enteral complete nutritional composition.

The present disclosure includes denatured whey protein compositions. The compositions include at least 60 wt. % protein on a dry weight basis, less than 8 wt. % native glycomacropeptide (GMP), greater than 2 wt. % enzymatically hydrolyzed GMP relative to the total weight of the protein, a proteolysis index of at least 8 wt. %, and greater than 50 wt. % denatured whey proteins relative to the total weight of the protein.

The invention relates to a process for treating a protein-containing composition. The process includes the provision of a protein-containing composition wherein the proteins comprise milk proteins and said milk proteins comprise at least 90 wt. % -lactoglobulins. The composition is contacted with a transglutaminase to obtain a cross-linked protein-containing composition. This process enhances not only the heat stability, in particular in presence of calcium but also the texture properties of such protein-containing compositions. The invention also relates to cross-linked protein-containing compositions obtainable or obtained by said process, to a process for preparing dairy products or alternatives thereof with such compositions and to the resulting dairy products or alternatives thereof.

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 aims to provide a method for producing a protein-containing liquid food in which an unpleasant texture is improved, and the like. A method for producing a modified protein-containing liquid food, including treating a food ingredient containing a protein with phospholipase D. An enzyme preparation for modifying a protein-containing liquid food, which preparation contains phospholipase D. A method for modifying a protein-containing liquid food, including treating a food ingredient containing a protein with phospholipase D.