Making fermented milk products and yoghurt by subjecting a milk substrate to a kappa caseinolytic enzyme of bacterial origin to give a degree of caseinolysis of 20 percent or more which gives improved thickness

摘要

Making a fermented milk or yoghurt by subjecting a milk substrate with a protein content 6 % or less to a lactic fermentation and to a kappa caseinolysis by one or more kappa caseinolytic enzymes of bacterial origin which can coagulate milk to achieve at the end of fermentation a degree of kappa caseinolysis 20 % or more and then brewing the substrate, is new. An Independent claim is also included for the use of kappa caseinolytic enzymes with the property of coagulating milk in the preparation of fermented milk or yoghurt and for the product itself.