Method for producing a fermented dairy product
AssigneeNovozymes A/S
InventorGitte Budolfsen Lynglev
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Abstract
The present invention relates to a method for producing a fermented dairy product including the use of an oxidase for the conversion of lactose to lactobionic acid. Moreover, it refers to a method for affecting firmness and/or sourness of a fermented dairy product. Hereby is produced a fermented dairy product having improved functional and/or organoleptic properties.
Claims17
A method for the preparation of a fermented dairy product comprising the steps of
- providing a dairy base
- contacting the dairy base with a starter culture for fermentation
- adding to the dairy base, prior to or during fermentation, an oxidase, produced by a fungus belonging to the genus Microdochium, for conversion of lactose to lactobionic acid to give a fermented dairy product.
A method for affecting firmness of a fermented dairy product comprising the steps of
- providing a dairy base
- contacting the dairy base with a starter culture for fermentation
- adding to the dairy base, prior to or during fermentation, an oxidase, produced by a fungus belonging to the genus Microdochium, for conversion of lactose to lactobionic acid to give a fermented dairy product.
A method for affecting firmness and/or sourness of a fermented acidified dairy product comprising the steps of
- providing a dairy base
- contacting the dairy base with a starter culture for fermentation
- adding to the dairy base, prior to or during fermentation, an oxidase, produced by a fungus belonging to the genus Microdochium, for conversion of lactose to lactobionic acid to give a fermented acidified dairy product.
A use of an oxidase, produced by a fungus belonging to the genus Microdochium, in combination with fermentation of a dairy base in the production of a fermented dairy product for conversion of lactose to lactobionic acid.
Dependencies are inferred from the claim text.