Abstract: The present invention relates to novel polynucleotide sequences comprising genes that encode novel lipolytic enzymes, as well as functional equivalents of the gene or the amino acid sequences with high homology thereto. The invention also relates to methods of using these lipolytic enzymes in industrial processes, for example in the dairy or baking industry.

Abstract: The present invention relates to a composition which comprises: an oligosaccharide which is free of sialyloligosaccharide, and free sialic acid.

Abstract: The present invention relates to a process for the preparation of fermented food wherein a carboxypeptidase preparation is used to obtain accelerated fungal growth.

Abstract: The present invention relates to novel polynucleotide sequences comprising genes that encode novel lipolytic enzymes, as well asfunctional equivalents of the gene or the amino acid sequences with high homology thereto. The invention also relates to methods of using these lipolytic enzymes in industrial processes, for example in the dairy or baking industry.

Abstract: Isolated polypeptide having sialidase activity and having an amino acid sequence which has at least 90% amino acid sequence identity with amino acids 34 to 407 of SEQ ID NO: 3.

Abstract: A method of producing curd or cheese from a milk composition comprising the following steps: (1) heat-treating the milk composition; (2) treating the milk composition or a fraction thereof with a phospholipase; (3) adding protein hydrolysate, preferably yeast extract, to the heat-treated milk composition before or after the heat treatment; (4) coagulating the heat treated milk to form a gel; (5) processing the formed gel into a curd and separating the whey from the curd; and (6) optionally making cheese from the curd.

Abstract: The present invention relates to a process for the preparation of fermented food wherein a carboxypeptidase preparation is used to obtain accelerated fungal growth.

Abstract: The present invention relates to a composition which comprises: an oligosaccharide which is free of sialyloligosaccharide, and free sialic acid.

Abstract: The present invention relates to an isolated polypeptide which has sialidase activity, selected from the group consisting of: (a) a polypeptide which has an amino acid sequence which has at least 60% amino acid sequence identity with amino acids 1 to 407 of SEQ ID NO: 3; (b) a polypeptide which is encoded by a polynucleotide which hybridizes under low stringency conditions with (i) the nucleic acid sequence of SEQ ID NO: 1 or 2 which is at least 80% or 90% identical over 60, preferably over 100 nucleotides, more preferably at least 90% identical over 200 nucleotides, or (ii) a nucleic acid sequence complementary to the nucleic acid sequence of SEQ ID NO: 1 or 2.

Abstract: A method of producing curd or cheese from a milk composition comprising the following steps:—heat-treating the milk composition;—adding yeast extract to the heat-treated milk composition before or after the heat treatment;—coagulating the heat treated milk to form a gel;—processing the formed gel into a curd and separating the whey from the curd; and—optionally making cheese from the curd.

Abstract: The invention relates to newly identified polynucleotide sequences comprising a gene that encodes a novel oxidoreductase isolated from Aspergillus niger. The invention features the full length nucleotide sequence of the novel gene, the cDNA sequence comprising the full length coding sequence of the novel oxidoreductase as well as the amino acid sequence of the full-length functional protein and functional equivalents thereof. The invention also relates to methods of using these enzymes in baking and in dairy applications. Also included in the invention are cells transformed with a polynucleotide according to the invention and cells wherein a oxidoreductase according to the invention is genetically modified to enhance or reduce its activity and/or level of expression.

Abstract: The present invention relates to a method of producing curd or cheese from a milk composition comprising the following steps: • adding to milk composition a protein hydrolysate, and/or a peptide and/or a mixture of peptides; • heat-treating the milk composition after that the protein hydrolysate is added; • coagulating the heat treated milk to form a gel; and • processing the formed gel into a cheese curd and separating the whey from the curd; and • optionally making cheese from the curd.