Abstract: A production process for cream cheese-like products by fermenting a cream mix comprising 2 to 15 wt. % of a protein component, 2 to 15 wt. % of a carbohydrate assimilable by lactic acid bacteria, 10 to 50 wt. % of a fat component, 40 to 75 wt. % of water and an emulsifier and characterized in that after pasteurization or sterilization, without substantial removal of the whey, the pasteurized or sterilized fermentation material is homogenized and cooled.

Abstract: An anti-blooming agent which comprises not less than 20% by weight of mono-U-di-S glycerides (SSU) wherein U is a fatty acid residue having a melting point as the corresponding free fatty acid of not higher than 40.degree. C. and bonded to the 1- or 3-position of the glyceride, and S is a saturated fatty acid residue having a melting point of not lower than 45.degree. C. and bonded to the remaining positions, and not less than 75% by weight of all S in said SSU being stearic acid residue or palmitic acid residue. The production of hard butter and a hard butter product such as chocolate using the anti-blooming agent is also disclosed.

Abstract: A method of producing cheese by ripening the cheese under high pressure, e.g. between 100 to 2500 kg/cm.sup.2. Ripening the cheese under high pressure significantly shortens the period of time required for ripening, while having no adverse effect on the flavor and testure of the cheese as compared to cheese ripened in the conventional manner. Ripening the cheese also reduces the proliferation of contaminant microorganisms.

Abstract: A method for processing glyceride fats and oils which comprises the steps of subjecting a mixture of a glyceride fat or oil and a monohydric alcohol fatty acid ester to an enzymatic ester interchange reaction; distilling the reaction mixture of the ester interchange reaction to separate a distillate from a processed glyceride fat or oil to recover the latter; subjecting the distillate to an esterification reaction to lower its acid value; and recycling the distillate for use as a starting material for the ester interchange reaction.

Abstract: A process for preparing an enzyme preparation useful for interesterification in the presence of little water. The process comprises drying a hydrated substance having lipase-activity while contacting the substance with a fatty acid derivative.

Abstract: A method for the enzymatic transesterification useful for modification of a lipid which comprises continuously or repeatedly contacting an enzyme or an enzyme preparation having transesterification activities with a fresh supply of a dried fatty ester substrate such as fats and oils of glycerides. The enzyme or the enzyme preparation has transesterification activities (Kr value) of 0.01 or more as well as lipolytic activities. The enzyme preparation is prepared by dispersing, adsorbing or bonding an enzyme having lipolytic activities in or to a carrier and drying the resulting mixture at an adequately slow initial drying rate to activate or increase transesterification activities of the enzyme.

Abstract: In a method of the modification of a fat or oil wherein a mixture (mixture A) containing a glyceride-type fat or oil to be modified (material A) and a fatty acid or a nonglyceride-type ester thereof (material B) is selectively transesterified in the presence of a catalyst having a selective transesterification activity (catalyst A); the resulting fat or oil (resultant A), fatty acid or nonglyceride-type ester thereof (resultant B) and catalyst are recovered from the reaction mixture; and then a hard butter is produced from the resultant A, the improvement comprises hydrogenating a part or all of the resultant B and reusing the hydrogenated product as a part of the mixture A.

Abstract: A method for the enzymatic transesterification useful for modification of a lipid, which comprises continuously or repeatedly contacting an enzyme or an enzyme preparation having transesterification activities with a fresh supply of a dried fatty ester substrate such as fats and oils of glycerides. The enzyme or the enzyme preparation has transesterification activities (Kr value) of 0.01 or more as well as lipolytic activities. The enzyme preparation is prepared by dispersing, adsorbing or bonding an enzyme having lipolytic activities in or to a carrier and drying the resulting mixture at an adequately slow initial drying rate to activate or increase the transesterification activities of the enzyme.