Proteases for high protein fermented milk products
The present disclosure provides compositions, methods, and uses concerning the enzymatic preparation of a fermented milk product.
1. A method for preparing a fermented milk product, the method consisting of:
(a) treating a milk substrate wherein the milk substrate is fortified with protein or concentrated in order to increase its protein content to at least 10% (w/w) with one or more proteases, wherein one of said one or more proteases is a metalloprotease having at least 95, 96, 97, 98 or 99% identity with the amino acid SEQ ID No.3, and a microorganism; and
(b) allowing the treated milk substrate to ferment to produce the fermented milk product, wherein the fermented milk product has a decreased viscosity.
2. The method of claim 1 , wherein said milk substrate is treated with said one or more proteases prior to a pasteurization step.
3. The method of claim 1 , wherein said one or more proteases are added together with said microorganism.
4. The method of claim 1 , wherein the microorganism is a lactic acid bacterium.
5. The method according to claim 4 , wherein the microorganism is of the genus Streptococcus, Lactococcus, Lactobacillus, Leuconostoc, Pseudoleuconostoc, Pediococcus, Propionibacterium, Enterococcus, Brevibacterium and Bifidobacterium or any combination thereof.
6. The method according to claim 5 , wherein the microorganism is the thermophilic culture YO-MIX™ 860.
7. A fermented milk product, derived from a milk substrate which is fortified with protein or concentrated in order to increase its protein content to at least 10% (w/w), wherein the fermented milk product has a decreased viscosity and which consists of one or more exogenous proteases, wherein one of said one or more proteases is a metalloprotease having at least 95, 96, 97, 98 or 99% identity with the amino acid SEQ ID No.3, and an exogenous microorganism.
8. The fermented milk product according to claim 7 , wherein the microorganism is a lactic acid bacterium.
9. The fermented milk product according to claim 8 , wherein the microorganism is of the genus Streptococcus, Lactococcus, Lactobacillus, Leuconostoc, Pseudoleuconostoc, Pediococcus, Propionibacterium, Enterococcus, Brevibacterium or Bifidobacterium or any combination thereof.
10. The fermented milk product according to claim 9 , wherein the microorganism is the thermophilic culture YO-MIX™ 860.
11. The fermented milk product according to claim 10 , wherein the fermented milk product is a high protein yogurt, Greek yogurt, Labneh or sour cream.