| 摘要 |
A fermented dairy product can be produced by a method comprising the steps of providing a dairy base, contacting the dairy base with a starter culture for fermentation and adding to the dairy base prior to or during fermentation an oxidase produced by a fungus belonging to the genus Microdochium for the conversion of lactose to lactobionic acid. The method provides a product with a lower firmness and sourness compared to a dairy product produced without the addition of the oxidase. Preferably the dairy product is a yoghurt or cheese.
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