Method for producing a fermented dairy product using an oxidase from the fungus Microdochium

摘要

A fermented dairy product can be produced by a method comprising the steps of providing a dairy base, contacting the dairy base with a starter culture for fermentation and adding to the dairy base prior to or during fermentation an oxidase produced by a fungus belonging to the genus Microdochium for the conversion of lactose to lactobionic acid. The method provides a product with a lower firmness and sourness compared to a dairy product produced without the addition of the oxidase. Preferably the dairy product is a yoghurt or cheese.