| abstract |
The present disclosure provides compositions, methods, and uses concerning the preparation of a fermented milk product having a high protein content such as high protein yogurt, Greek yogurt, Labneh or sour cream comprising application of a microorganism and an exogenous protease to a milk substrate having a protein content of at least or greater than 6.5%. Application of proteases of the classes EC 3.4.21 (serine endopeptidases), EC 3.4.24 (metalloendopeptidases) and EC 3.4.17 (metallocarboxypeptidases) is envisaged. Especially application of neutrase (Protex 7L) and Protex 6L resulted in a decreased viscosity and a good flavour. |