Abstract: Easily wettable, water-soluble protein products having a flocculation temperature of above 80.degree.C and having no bitter taste can be prepared from natural protein sources by a hydrolytic, enzymatic treatment.

Abstract: A method for producing blue cheese from pasteurized or heat treated milk, characterized by the addition to the cheese curds from which the whey has been drained, of a mixture of lipase, a Penicillium mold spore species, and salt. The Penicillium species may include Penicillium roqueforti or Penicillium glaucum, and the lipase is preferably a microbial lipase formed from Aspergilli ssp., Penicillium ssp. or Rhizopus ssp., or suitable animal lipase sources. The resultant cheese product is imparted with the appropriate blue cheese flavor with required rancidity in a greatly shortened period of time (i.e., about 2 to 4 months).

Abstract: The palatability of animal foods is increased by incorporating therein an effective amount of a palatability improving composition prepared by reacting an aqueous mixture of protein and emulsified fat with lipase and protease. For dry animal foods, a fat such as bleachable fancy tallow or butter oil is preferably emulsified with a proteinaceous emulsifier, subjected to the action of the enzymes and then sprayed onto the animal food as an emulsion. For intermediate moisture animal foods, a meat slurry is preferably treated with the enzymes and then combined with the other ingredients of the animal food.