A method for modifying the flavor, aroma, texture and/or nutritional, immune system modulating and health benefits of milk-derived products, food, food additives, nutritional supplements, or probiotic supplements, which comprises adding one or more polypeptides to the milk being processed, wherein said polypeptides are selected from the group consisting of Lactobacillus rhamnosus strain HN001 peptidases, esterases, glyceraldehyde 3-phosphate dehydrogenases, acetoin dehydrogenases, 6-phospho β-galactosidases, aromatic aminotransferases, acetyl kinases, malic enzymes, malate dehydrogenases, malY/Pat B pyridoxal 5′ phosphate aminotransferases, histidinol-phosphate aminotransferases, dihydropicolinate synthases, dihydropicolinate reductases, aspartate aminotransferases, mal Y aminotransferases, cystathione β lyases, serine dehydratases, aflatoxin B1 aldehyde reductases, basic surface proteins, outer membrane proteins, extracellular matrix binding proteins, high molecular weight adhesion proteins, periplasmic binding proteins, autoaggregation proteins, and tagatose bisphosphate aldolases.