The present invention relates to a method for producing an aqueous protein-containing milk or cream fraction, said method comprising using an enzyme having phospholipase C activity.

The disclosure relates in one aspect to a fast acidifying lactic acid bacterium that generates a viscosity in fermented milk greater than about 62 Pa.Math.s after 14 days of storage at 6 C. Further, the disclosure includes method for preparing and products of food, food additive, feed, nutritional supplement, or probiotic supplement, thereof.

The disclosure relates in one aspect to a fast acidifying lactic acid bacterium that generates a viscosity in fermented milk greater than about 62 Pa.Math.s after 14 days of storage at 6 C. Further, the disclosure includes method for preparing and products of food, food additive, feed, nutritional supplement, or probiotic supplement, thereof.

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

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

Shelf-stable fermented dairy products, as well as methods of making and using same, are provided. The shelf-stable fermented dairy products can be shelf-stable with improved taste, viscosity, and/or texture profiles.

Shelf-stable fermented dairy products, as well as methods of making and using same, are provided. The shelf-stable fermented dairy products can be shelf-stable with improved taste, viscosity, and/or texture profiles.

A fluid gel may be produced by stirring a solution containing a protein and transglutaminase and the like.

The present invention relates to a process for producing a fermented milk product comprising the steps of 1) adding a starter culture of lactic acid bacteria comprising at least one lactose-deficient Streptococcus thermophilus strain, which is capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient Lactococcus lactis strain, which is capable of metabolizing the non-lactose carbohydrate, to a milk base, and 2) fermenting the milk for a period of time until a target pH is reached to obtain a fermented milk product.

The present invention relates to a process for producing a fermented milk product comprising the steps of 1) adding a starter culture of lactic acid bacteria comprising at least one lactose-deficient Streptococcus thermophilus strain, which is capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient Lactococcus lactis strain, which is capable of metabolizing the non-lactose carbohydrate, to a milk base, and 2) fermenting the milk for a period of time until a target pH is reached to obtain a fermented milk product.