The invention relates to a method of making natural cheese with a flavor ferment to tune flavor attributes.

Variants of chymosin with improved milk clotting properties.

The present invention addresses the problem of providing a novel protein crosslinking method. In the present invention, a crosslinking reaction is accelerated by causing both an oxidoreductase such as a laccase and a protein deamidase such as a protein glutaminase to act on a substrate protein.

The present invention relates to a method of preparing a fermented milk product. The method comprises the steps of treating a milk substrate with a low pH sensitive peptidase and a microorganism, and allowing the treated milk substrate to ferment to produce the fermented milk product.

The present disclosure relates to processes for producing antihypertensive peptide compositions from milk compositions. It also relates to peptide compositions producible by the processes, as well as dosage forms, food products, supplements, powdered milk formula and beverages containing the peptide compositions, and to therapeutic methods and uses of the peptide compositions.

Variants of chymosin with improved milk clotting properties.

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

The invention relates to a flavor ferment for use in a natural cheese make process.

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 preparation of cross-linked milk protein co-precipitate, which includes treatment with a transglutaminase, and use of the cross-linked milk protein co-precipitate in production of acidified milk products.