Ajinomoto Co., Ltd.

Amano Enzyme Inc.

Noriko Miwa

Yoshiyuki Kumazawa

Hiroyuki Nakagoshi

Tomohiro Kodera

Nami Nakamura

Hidehiko Wakabayashi

Shoji Sakaguchi

Wakako Ohashi

Coffee whiteners prepared by using, as the aqueous phase thereof, a casein-containing milk protein solution that has been deamidated with a protein deamidating enzyme, exhibit excellent storage stability and dispersibility in coffee without the use of synthetic emulsifiers.

Coffee whitener, process for producing same, and process for producing beverage

Provided is a method whereby a dairy product having a rich and creamy texture can be obtained by reducing or removing a reaction inhibitor of a protein deamidating enzyme contained in a raw material milk having low heat history to thereby more efficiently and more effectively treat the raw material milk having low heat history with a protein deamidating enzyme. A raw material milk having low heat history is treated with a protein deamidating enzyme after or simultaneously with a treatment, such as an addition of a calcium chelating agent, for reducing a protein deamidating enzyme inhibitor.

Method for producing modified milk

The present invention provides a dairy product with smooth oral sensation and suppressed acidic taste and bitter taste and a method for manufacturing the same, wherein a protein deamidating enzyme is added to raw milk to act on the milk protein in the raw milk.

Dairy products and method of manufacturing the same

In this application is disclosed a process for producing cheese curd characterized in that (a1) a milk-clotting enzyme is added to a raw material milk being kept at a low temperature where the milk protein is not coagulated by the milk-clotting enzyme, whereby the milk-clotting enzyme is allowed to react or work, a transglutaminase is then added, and the resulting mixture is raised in temperature and kept at the raised temperature, whereby the transglutaminase is allowed to react, or (a2) a milk-clotting enzyme and a transglutaminase are simultaneously added to a raw material milk being kept at a low temperature, and the resulting mixture is kept at the same low temperature for a period of time, during which the milk-clotting enzyme is mainly allowed to react, and the resulting mixture is raised in temperature and kept at the raised temperature, during which the transglutaminase is mainly allowed to react, (b) whereby raw material milk curdles, and the resulting coagulated milk is subjected to cutting, followed by separating the whey, whereby cheese curd is obtained, which process is a process according to which inhibition of the reaction of a milk-clotting enzyme by the reaction of a transglutaminase to the milk protein can be avoided, and cheese curd can be obtained in improved yields.

Process for producing cheese curd

Herein is disclosed a method for modifying raw material milk, wherein a reducing agent such as a thiol compound is added when transglutaminase is caused to act upon raw material milk for a dairy product, whereby the reactivity of the transglutaminase to the raw material milk such as raw cow milk, can be improved and the milk protein can, in turn, be modified effectively. From the thus-modified raw material milk can be produced dairy products such as yogurt, cheese and powdered milk improved in physical properties, mouthfeel or texture.

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Kawasaki, Japan

Noriko Miwa