Abstract: The present invention relates to a process for producing a casein protein product comprising the steps of:—providing a casein concentrate starting material,—heat-treating the material,—cooling the heat-treated material,—subjecting the cooled material to a treatment with a crosslinking enzyme,—optionally subjecting the cooled material to a treatment with a coagulant and—processing the material into the casein protein product/allowing the casein protein product to form.

Abstract: The present invention relates to a process for producing cheese, comprising the steps of: providing a first raw material liquid; providing a second raw material liquid; treating the first raw material liquid with a protein crosslinking enzyme to provide an enzyme-treated raw material liquid; mixing the enzyme-treated raw material liquid with the second raw material liquid to provide cheese milk; processing the cheese milk into cheese. The process produces cheese in improved yields while retaining the organoleptic properties of cheese unchanged. The invention further relates to cheese treated with a protein crosslinking enzyme, having the moisture on a fat-free basis of 67% or less and a protein profile of cheese has proteins of molecular weight of less than 66 kDa.

Abstract: The invention relates to a low-energy, low-fat or fat-free, high-protein soured or unsoured product prepared by means of a crosslinking enzyme, and to a process for the preparation thereof.

Abstract: The invention relates to starch capsules which protect various substances, such as peptides, proteins, particularly pharmaceutical peptides and proteins, drugs or flavouring agents or spices or enzymes against the effect of the environment or the intestines. Filled starch granules are coated with a suitable biopolymer such as starch or amylose.