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.

 
Web www.patentalert.com

< System and method for sensing a characteristic of a fluid and related apparatus

< Oil/fat composition

> Exendins, exendin agonists, and methods for their use

> Microwavable metallic container
~ 00282