Sweetened dairy compositions comprising lactose hydrolysis products and glucosylated natural steviol glycosides

Abstract

To provide sweetened dairy products that have fewer calories than sucrose- and fructose-sweetened products, but which have a taste profile similar to what consumers desire in such products.SOLUTION: There are provided dairy compositions comprising lactose hydrolysis products such as preferably glucose and galactose optionally further in combination with unhydrolysed lactose, and glucosylated natural steviol glycosides. Furthermore, there is also provided the use of glucosylated natural steviol glycosides to enhance the sweetness of a dairy product composition, wherein the dairy composition comprises lactose hydrolysis products. There is also provided a method of modifying the flavor of a dairy composition treated with lactase by introducing a glucosylated natural steviol glycoside.SELECTED DRAWING: None

Description

[Technical field]

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS This application claims the benefit of priority to U.S. Provisional Application No. 62 / 781,842, filed December 19, 2018, and European Patent Application No. 19150887.8, filed January 9, 2019, both of which are hereby incorporated by reference as if fully set forth herein.

[0002] Technical Field The present disclosure generally relates to flavor-modulated dairy compositions. In some embodiments, the flavor-modulated dairy compositions include hydrolysis products of lactose (e.g., glucose and galactose), a flavor modulating agent (e.g., a terpene-based compound), or any combination thereof. In some other aspects, the present disclosure provides the use of a combination of lactase and a flavor modulating agent (e.g., a terpene-based compound) to modulate the flavor of a dairy composition. In some related aspects, the present disclosure provides a method of modulating the flavor of a dairy composition, the method comprising introducing lactase and a flavor modulating agent (e.g., a terpene-based compound) into the dairy composition.

[0003] 2. Description of Related Art There is a consumer demand for sweetened dairy products worldwide. Dairy products naturally contain lactose, which imparts a mild sweetening effect. However, consumers often desire products that are sweeter in taste than the sweetness provided by lactose. Therefore, caloric sweeteners, such as sucrose or fructose, are often added to dairy products to enhance their sweetness. Of course, adding sweeteners to dairy products increases their caloric content, thus making them less healthy as foods or beverages.

[0004] Metabolic disorders and related conditions, such as obesity, diabetes, and cardiovascular disease, are major public health concerns worldwide. The use of caloric sweeteners is a key driver of this trend. In many cases, non-caloric or low-caloric substitutes can be used in place of sucrose or fructose in food and beverages. Even so, these compounds impart a different sweetness than caloric sweeteners, and many consumers do not see them as suitable alternatives. Furthermore, such compounds can be difficult to formulate into certain products. In some cases, they can be used as partial replacements for caloric sweeteners, but their mere presence can cause many consumers to perceive unpleasant off-tastes, including astringency, bitterness, and metallic and licorice tastes. Therefore, lower caloric sweeteners face certain challenges to their adoption.

[0005] As mentioned above, dairy products generally contain lactose. Lactose is a disaccharide that contains linked glucose and galactose units. Hydrolysis of lactose to form glucose and galactose tends to increase the perceived sweetness of dairy products, because these sugars are generally perceived as sweeter than lactose. Even so, their taste profiles are different from those of sucrose and fructose. Therefore, hydrolysis of lactose does not provide sufficient sweetness to meet consumer demand.

[0006] Thus, there is a continuing need to develop sweetened dairy products that have fewer calories than sucrose and fructose sweetened products, but that have a taste profile similar to that which consumers desire in such products.

[0007] summary The present disclosure provides a solution to this problem, whereby dairy products are sweetened by subjecting them to some degree of lactose hydrolysis and / or by incorporating lower calorie sweeteners.

[0008] In a first aspect, the disclosure provides a dairy composition comprising one or more lactose hydrolysis products, a flavor modulating agent, or any combination thereof. In some embodiments, the lactose hydrolysis products comprise glucose and galactose. In some embodiments, the flavor modulating agent comprises a terpene compound, such as a steviol glycoside or a glucosylated derivative thereof. In some further embodiments, the flavor modulating agent comprises a glucosylated derivative of a natural steviol glycoside. In some further embodiments, the flavor modulating agent, when present in the dairy composition in a sufficient amount, improves the temporal or flavor profile of the dairy composition to have a sucrose-like temporal or flavor profile. In some embodiments, the dairy composition further comprises sucrose, fructose, or any combination thereof. In some embodiments, the flavor modulating agent is present in the dairy composition at a concentration ranging from 0.001 to 0.5% by weight, based on the total weight of the dairy composition. In some embodiments, the dairy composition further comprises rebaudioside A. In some embodiments, the dairy composition further comprises sucralose. In some embodiments, the dairy composition comprises one or more sweetener enhancers, such as: 4-amino-5,6-dimethylthieno[2,3-d]pyrimidin-2(1H)-one hydrochloride; 3-(4-amino-1H-benzo[c][1,2,6]thiadiazin-5-yloxy-2,2-dimethyl-N-propylpropanamide-2,2-dioxide; and 3-(1H-benzo[c][1,2,6]thiadiazin-4-amine-2,2-dioxide)-5-yloxy-2,2-dimethyl-N-propyl-propanamide.

[0009] In a second aspect, the disclosure provides the use of a flavor modulating agent for enhancing the sweetness of a dairy composition comprising a lactose hydrolysate. In some embodiments, the lactose hydrolysate comprises glucose and galactose. In some embodiments, the flavor modulating agent comprises a terpene compound, such as a steviol glycoside or a glucosylated derivative thereof. In some further embodiments, the flavor modulating agent comprises a glucosylated derivative of a natural steviol glycoside. In some further embodiments, the flavor modulating agent, when present in the dairy composition in a sufficient amount, improves the temporal or flavor profile of the dairy composition to have a sucrose-like temporal or flavor profile. In some embodiments, the dairy composition further comprises sucrose, fructose, or any combination thereof. In some embodiments, the flavor modulating agent is present in the dairy composition at a concentration ranging from 0.001 to 0.5% by weight, based on the total weight of the dairy composition. In some embodiments, the dairy composition further comprises rebaudioside A. In some embodiments, the dairy composition further comprises sucralose. In some embodiments, the dairy composition comprises one or more sweetener enhancers, such as: 4-amino-5,6-dimethylthieno[2,3-d]pyrimidin-2(1H)-one hydrochloride; 3-(4-amino-1H-benzo[c][1,2,6]thiadiazin-5-yloxy-2,2-dimethyl-N-propylpropanamide-2,2-dioxide; and 3-(1H-benzo[c][1,2,6]thiadiazin-4-amine-2,2-dioxide)-5-yloxy-2,2-dimethyl-N-propyl-propanamide.

[0010] In a third aspect, the disclosure provides a packaged dairy product, said packaged dairy product comprising a dairy composition according to the first aspect. In some embodiments thereof, said packaged dairy product is skim milk, low fat milk, whole milk, cream, UHT milk, milk with extended shelf life, cultured milk product, cheese, yogurt, butter, dairy spread, buttermilk, acidified milk beverage, sour cream, whey-based beverage, ice cream, condensed milk, dulce de leche, or a flavored milk beverage.

[0011] In a fourth aspect, the present disclosure provides a method for modulating the flavor of a dairy composition, the method comprising: (a) providing a dairy composition comprising lactose; (b) introducing lactase into the dairy composition to hydrolyze at least a portion of the lactose to form a hydrolyzed dairy composition comprising lactose, glucose, and galactose; and (c) introducing a flavor modulating agent into the hydrolyzed dairy composition to form a flavor modulated dairy composition. In some embodiments, the flavor modulating agent comprises a terpene compound, such as a steviol glycoside or a glucosylated derivative thereof. In some further embodiments, the flavor modulating agent comprises a glucosylated derivative of a natural steviol glycoside. In some further embodiments, the flavor modulating agent is introduced into the dairy composition in a sufficient amount to improve the temporal or flavor profile of the dairy composition to have a sucrose-like temporal or flavor profile. In some embodiments, the method further comprises introducing sucrose, fructose, or any combination thereof into the hydrolyzed dairy composition. In some embodiments, modulating the flavor comprises enhancing the sweetness. In some embodiments, the flavor modulating agent is introduced into the hydrolyzed dairy composition at a concentration ranging from 0.001 to 0.5% by weight, based on the total weight of the hydrolyzed dairy composition. In some embodiments, the method further comprises introducing rebaudioside A into the hydrolyzed dairy composition. In some embodiments, the method further comprises introducing sucralose into the hydrolyzed dairy composition.

[0012] Detailed Description In the following description, reference is made to specific embodiments that can be implemented, and the description is given by way of example.These embodiments are described in detail to enable those skilled in the art to implement the invention described herein, and it should be understood that other embodiments can be utilized, and that natural changes can be made without departing from the scope of the embodiments presented herein.Therefore, the following description of the example embodiments should not be interpreted in a limiting sense, and the scope of the various embodiments presented herein is defined by the appended claims.

[0013] In a first aspect, the present disclosure provides a dairy composition comprising one or more lactose hydrolysates, a flavour modulating agent, or any combination thereof.

[0014] As used herein, the phrases "sugar-like profile", "sugar-like taste", "sugar-like sweetness", "sugar-like" and "sugar-like" are synonymous. Sugar-like profile includes any property similar to that of sucrose, and includes, but is not limited to, maximum response, flavor profile, temporal profile, adaptation behavior, mouthfeel, concentration / response function, taste interactions of tastants and flavors and sweetness, distributional selectivity, and temperature effects. These properties are aspects in which the taste of sucrose differs from the taste of sweetener compositions. Whether a property is more sugar-like is determined by a sensory panel of experts who taste compositions containing sugar and compositions according to certain embodiments presented herein, and provide their impression of the similarity of the properties of those compositions to those containing sugar. Procedures suitable for determining whether a composition has a more sugar-like taste are well known in the art.

[0015] As used herein, the term "dairy composition" refers to any composition in which the main component is milk-based. In the context of this disclosure, "main component" means a component having a dry matter that constitutes more than 20%, or more than 30%, or more than 40% of the total dry matter of the dairy product.

[0016] In some embodiments, the flavor modulating agent is present in the dairy composition at a concentration in the range of 0.001-0.5% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001-0.45% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001-0.4% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001-0.35% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001-0.3% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001-0.25% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001-0.2% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001-0.15% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001-0.1% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001-0.09% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001-0.08% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001-0.07% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001 to 0.06% by weight, based on the total weight of the dairy composition, or in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001 to 0.05% by weight, based on the total weight of the dairy composition.Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001-0.04% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001-0.03% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001-0.02% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001-0.01% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001-0.009% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001-0.008% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001 to 0.007% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001 to 0.006% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001 to 0.005% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001 to 0.004% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001 to 0.003% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001 to 0.002% by weight, based on the total weight of the dairy composition.

[0017] In some embodiments, the concentration of the flavor modulating agent is in the range of 0.002-0.5% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.003-0.5% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.004-0.5% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.005-0.5% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.006-0.5% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.007-0.5% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.008-0.5% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.009-0.5% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.01-0.5% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.02-0.5% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.03-0.5% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.04-0.5% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.05-0.5% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.06-0.5% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.07-0.5% by weight, based on the total weight of the dairy composition.Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.08-0.5% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.09-0.5% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.1-0.5% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.15-0.5% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.2-0.5% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.25-0.5% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.3-0.5% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.35-0.5% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.4-0.5% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.45-0.5% by weight, based on the total weight of the dairy composition.

[0018] In some embodiments, the concentration of the flavor modulating agent is 0.001%, or 0.002%, or 0.003%, or 0.004%, or 0.005%, or 0.006%, or 0.007%, or 0.008%, or 0.009%, or 0.01%, or 0.02%, or 0.03%, or 0.04%, or 0.05%, or 0.06%, or 0.07%, or 0.08%, or 0.09%, or 0.1%, or 0.15%, or 0.2%, or 0.25%, or 0.3%, or 0.35%, or 0.4%, or 0.45%, or 0.5% by weight based on the total weight of the dairy composition.

[0019] In some embodiments, the composition further comprises lactose hydrolysis products, such as galactose and glucose. In some embodiments, the lactose hydrolysis products are derived from at least partial hydrolysis of the lactose, for example by lactase. Thus, in some embodiments, the dairy composition comprises lactose, glucose, and galactose.

[0020] In some embodiments, the combination of lactose hydrolysate and flavour modulating agent allows for a reduction in the amount of caloric sweetener, e.g. sucrose and fructose, required to impart a comparable level of sweetness in dairy products sweetened with caloric sweeteners alone.

[0021] In some embodiments, the dairy composition comprises one or more sweeteners, such as sucrose, fructose, or a combination thereof. Other suitable sweeteners include allulose, sugar alcohols, rebaudioside A, other steviol glycosides, sucralose, acesulfame K, aspartame, mogrosides, cyclamate, saccharin, and any combination thereof.

[0022] In some embodiments, the dairy composition comprises sucrose. In some such embodiments, the dairy composition comprises sucrose in a concentration ranging from 0.5 to 14° Bx, or 0.5 to 10° Bx, or 0.5 to 8° Bx, or 0.5 to 5° Bx.

[0023] In some other embodiments, the dairy composition comprises a sweetness enhancer, such as: 4-amino-5,6-dimethylthieno[2,3-d]pyrimidin-2(1H)-one hydrochloride; 3-(4-amino-1H-benzo[c][1,2,6]thiadiazin-5-yloxy-2,2-dimethyl-N-propylpropanamide-2,2-dioxide; and 3-(1H-benzo[c][1,2,6]thiadiazin-4-amine-2,2-dioxide)-5-yloxy-2,2-dimethyl-N-propyl-propanamide.

[0024] In some embodiments, the dairy composition comprises an umami or body enhancer, such as: (E)-3-(3,4-dimethoxyphenyl)-N-(4-methoxyphenethyl)acrylamide. In some embodiments, the dairy composition comprises one or more bitter taste blockers.

[0025] In a second aspect, the present disclosure provides the use of a flavor modulating agent for enhancing the sweetness of a dairy composition comprising a lactose hydrolysate. The flavor modulating agent can be used in any amount suitable for enhancing sweetness. For example, in some embodiments, the flavor modulating agent enhances the sweetness of the dairy composition by a sweetness in the range of 1°Bx to 10°Bx. In this context, it is noted that °Bx is a unit that refers to the amount of sweetness enhancement equivalent to introducing 1 g of sucrose into 100 g of the composition. Thus, a sweetness enhancement of 1°Bx refers to a sweetness equivalent to adding 1 g of sucrose to 100 g of the dairy composition.

[0026] In some embodiments, the flavor modulating agent is present in the dairy composition at a concentration in the range of 0.001-0.5% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001-0.45% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001-0.4% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001-0.35% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001-0.3% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001-0.25% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001-0.2% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001-0.15% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001-0.1% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001-0.09% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001-0.08% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001-0.07% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001 to 0.06% by weight, based on the total weight of the dairy composition, or in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001 to 0.05% by weight, based on the total weight of the dairy composition.Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001-0.04% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001-0.03% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001-0.02% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001-0.01% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001-0.009% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001-0.008% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001 to 0.007% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001 to 0.006% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001 to 0.005% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001 to 0.004% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001 to 0.003% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001 to 0.002% by weight, based on the total weight of the dairy composition.

[0027] In some embodiments, the concentration of the flavor modulating agent is in the range of 0.002-0.5% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.003-0.5% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.004-0.5% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.005-0.5% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.006-0.5% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.007-0.5% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.008-0.5% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.009-0.5% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.01-0.5% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.02-0.5% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.03-0.5% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.04-0.5% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.05-0.5% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.06-0.5% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.07-0.5% by weight, based on the total weight of the dairy composition.Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.09-0.5% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.09-0.5% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.1-0.5% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.15-0.5% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.2-0.5% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.25-0.5% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.3-0.5% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.35-0.5% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.4-0.5% by weight, based on the total weight of the dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.45-0.5% by weight, based on the total weight of the dairy composition.

[0028] In some embodiments, the concentration of the flavor modulating agent is 0.001%, or 0.002%, or 0.003%, or 0.004%, or 0.005%, or 0.006%, or 0.007%, or 0.008%, or 0.009%, or 0.01%, or 0.02%, or 0.03%, or 0.04%, or 0.05%, or 0.06%, or 0.07%, or 0.08%, or 0.09%, or 0.1%, or 0.15%, or 0.2%, or 0.25%, or 0.3%, or 0.35%, or 0.4%, or 0.45%, or 0.5% by weight based on the total weight of the dairy composition.

[0029] In some embodiments, the composition further comprises lactose hydrolysis products, such as galactose and glucose. In some embodiments, the lactose hydrolysis products are derived from at least partial hydrolysis of the lactose, for example by lactase. Thus, in some embodiments, the dairy composition comprises lactose, glucose, and galactose.

[0030] In some embodiments, the combination of lactose hydrolysate and flavour modulating agent allows for a reduction in the amount of caloric sweetener, e.g. sucrose and fructose, required to impart a comparable level of sweetness in dairy products sweetened with caloric sweeteners alone.

[0031] In some embodiments, the combination of lactose hydrolysate and flavour modulating agent allows for a reduction in the amount of caloric sweetener, e.g. sucrose and fructose, required to impart a comparable level of sweetness in dairy products sweetened with caloric sweeteners alone.

[0032] In some embodiments, the dairy composition comprises one or more sweeteners, such as sucrose, fructose, or a combination thereof. Other suitable sweeteners include allulose, sugar alcohols, rebaudioside A, other steviol glycosides, sucralose, acesulfame K, aspartame, mogrosides, cyclamate, saccharin, and any combination thereof.

[0033] In some embodiments, the dairy composition comprises sucrose. In some such embodiments, the dairy composition comprises sucrose in a concentration ranging from 0.5 to 14° Bx, or 0.5 to 10° Bx, or 0.5 to 8° Bx, or 0.5 to 5° Bx.

[0034] In some other embodiments, the dairy composition comprises a sweetness enhancer, such as: 4-amino-5,6-dimethylthieno[2,3-d]pyrimidin-2(1H)-one hydrochloride; 3-(4-amino-1H-benzo[c][1,2,6]thiadiazin-5-yloxy-2,2-dimethyl-N-propylpropanamide-2,2-dioxide; and 3-(1H-benzo[c][1,2,6]thiadiazin-4-amine-2,2-dioxide)-5-yloxy-2,2-dimethyl-N-propyl-propanamide.

[0035] In some embodiments, the dairy composition comprises an umami or body enhancer, such as: (E)-3-(3,4-dimethoxyphenyl)-N-(4-methoxyphenethyl)acrylamide. In some embodiments, the dairy composition comprises one or more bitter taste blockers.

[0036] In a fourth aspect, the disclosure provides a method of modulating the flavor of a dairy composition, the method comprising: (a) providing a dairy composition comprising lactose; (b) introducing lactase into the dairy composition to hydrolyze at least a portion of the lactose to form a hydrolyzed dairy composition comprising lactose, glucose, and galactose; and (c) introducing a flavor modulating agent into the hydrolyzed dairy composition to form a flavor modulated dairy composition.

[0037] In some embodiments, the flavor modulating agent is introduced into the hydrolyzed dairy composition at a concentration in the range of 0.001-0.5% by weight, based on the total weight of the hydrolyzed dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001-0.45% by weight, based on the total weight of the hydrolyzed dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001-0.4% by weight, based on the total weight of the hydrolyzed dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001-0.35% by weight, based on the total weight of the hydrolyzed dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001-0.3% by weight, based on the total weight of the hydrolyzed dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001 to 0.25% by weight, based on the total weight of the hydrolyzed dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001 to 0.2% by weight, based on the total weight of the hydrolyzed dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001 to 0.15% by weight, based on the total weight of the hydrolyzed dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001 to 0.1% by weight, based on the total weight of the hydrolyzed dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001 to 0.09% by weight, based on the total weight of the hydrolyzed dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001 to 0.08% by weight, based on the total weight of the hydrolyzed dairy composition.Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001 to 0.07% by weight, based on the total weight of the hydrolyzed dairy composition.Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001 to 0.06% by weight, based on the total weight of the hydrolyzed dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001 to 0.05% by weight, based on the total weight of the hydrolyzed dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001 to 0.04% by weight, based on the total weight of the hydrolyzed dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001 to 0.03% by weight, based on the total weight of the hydrolyzed dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001 to 0.02% by weight, based on the total weight of the hydrolyzed dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001 to 0.01% by weight, based on the total weight of the hydrolyzed dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001 to 0.009% by weight, based on the total weight of the hydrolyzed dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001 to 0.008% by weight, based on the total weight of the hydrolyzed dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001 to 0.007% by weight, based on the total weight of the hydrolyzed dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001 to 0.006% by weight, based on the total weight of the hydrolyzed dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001 to 0.005% by weight, based on the total weight of the hydrolyzed dairy composition.Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001 to 0.004% by weight, based on the total weight of the hydrolyzed dairy composition.Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001-0.003% by weight, based on the total weight of the hydrolyzed dairy composition.Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.001-0.002% by weight, based on the total weight of the hydrolyzed dairy composition.

[0038] In some embodiments, the concentration of the flavor modulating agent is in the range of 0.002-0.5% by weight, based on the total weight of the hydrolyzed dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.003-0.5% by weight, based on the total weight of the hydrolyzed dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.004-0.5% by weight, based on the total weight of the hydrolyzed dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.005-0.5% by weight, based on the total weight of the hydrolyzed dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.006-0.5% by weight, based on the total weight of the hydrolyzed dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.007-0.5% by weight, based on the total weight of the hydrolyzed dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.008-0.5% by weight, based on the total weight of the hydrolyzed dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.009-0.5% by weight, based on the total weight of the hydrolyzed dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.01-0.5% by weight, based on the total weight of the hydrolyzed dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.02-0.5% by weight, based on the total weight of the hydrolyzed dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.03-0.5% by weight, based on the total weight of the hydrolyzed dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.04-0.5% by weight, based on the total weight of the hydrolyzed dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent ranges from 0.05 to 0.5% by weight, based on the total weight of said hydrolyzed dairy composition.Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.06-0.5% by weight, based on the total weight of the hydrolyzed dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.07-0.5% by weight, based on the total weight of the hydrolyzed dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.08-0.5% by weight, based on the total weight of the hydrolyzed dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.09-0.5% by weight, based on the total weight of the hydrolyzed dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.1-0.5% by weight, based on the total weight of the hydrolyzed dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.15-0.5% by weight, based on the total weight of the hydrolyzed dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.2-0.5% by weight, based on the total weight of the hydrolyzed dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.25-0.5% by weight, based on the total weight of the hydrolyzed dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.3-0.5% by weight, based on the total weight of the hydrolyzed dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.35-0.5% by weight, based on the total weight of the hydrolyzed dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.4-0.5% by weight, based on the total weight of the hydrolyzed dairy composition. Alternatively, in some embodiments, the concentration of the flavor modulating agent is in the range of 0.45-0.5% by weight, based on the total weight of the hydrolyzed dairy composition.

[0039] In some embodiments, the concentration of the flavor modulating agent is 0.001%, or 0.002%, or 0.003%, or 0.004%, or 0.005%, or 0.006%, or 0.007%, or 0.008%, or 0.009%, or 0.01%, or 0.02%, or 0.03%, or 0.04%, or 0.05%, or 0.06%, or 0.07%, or 0.08%, or 0.09%, or 0.1%, or 0.15%, or 0.2%, or 0.25%, or 0.3%, or 0.35%, or 0.4%, or 0.45%, or 0.5% by weight based on the total weight of the hydrolyzed dairy composition.

[0040] In some embodiments, the hydrolyzed dairy composition further comprises lactose hydrolysis products, such as galactose and glucose. In some embodiments, the lactose hydrolysis products result from at least partial hydrolysis of the lactose, for example, by lactase. Thus, in some embodiments, the hydrolyzed dairy composition comprises lactose, glucose, and galactose.

[0041] In some embodiments, the combination of lactose hydrolysate and flavour modulating agent allows for a reduction in the amount of caloric sweetener, e.g. sucrose and fructose, required to impart a comparable level of sweetness in a dairy product sweetened with caloric sweeteners alone.

[0042] In some embodiments, the combination of lactose hydrolysate and flavour modulating agent allows for a reduction in the amount of caloric sweetener, e.g. sucrose and fructose, required to impart a comparable level of sweetness in dairy products sweetened with caloric sweeteners alone.

[0043] In some embodiments, the hydrolyzed dairy composition includes one or more sweeteners, such as sucrose, fructose, or a combination thereof. Other suitable sweeteners include allulose, sugar alcohols, rebaudioside A, other steviol glycosides, sucralose, acesulfame K, aspartame, mogrosides, cyclamate, saccharin, and any combination thereof.

[0044] In some embodiments, the hydrolyzed dairy composition comprises sucrose. In some such embodiments, the hydrolyzed dairy composition comprises sucrose at a concentration in the range of 0.5-14°Bx, or 0.5-10°Bx, or 0.5-8°Bx, or 0.5-5°Bx.

[0045] In some other embodiments, the hydrolyzed dairy composition includes a sweetness enhancer, such as: 4-amino-5,6-dimethylthieno[2,3-d]pyrimidin-2(1H)-one hydrochloride; 3-(4-amino-1H-benzo[c][1,2,6]thiadiazin-5-yloxy-2,2-dimethyl-N-propylpropanamide-2,2-dioxide; and 3-(1H-benzo[c][1,2,6]thiadiazin-4-amine-2,2-dioxide)-5-yloxy-2,2-dimethyl-N-propyl-propanamide.

[0046] In some embodiments, the hydrolyzed dairy composition includes an umami or body enhancer, such as: (E)-3-(3,4-dimethoxyphenyl)-N-(4-methoxyphenethyl)acrylamide. In some embodiments, the hydrolyzed dairy composition includes one or more bitter taste blockers.

[0047] As used herein, the term "flavor modulating agent" refers to a compound that modulates the perception of flavor in humans (e.g., the taste of sweetness, sourness, bitterness, saltiness, umami, richness, or any combination thereof). In some embodiments thereof, the flavor modulating agent is a sweetness enhancer. As used herein, "sweetness enhancer" refers to any compound that enhances or intensifies the perception of sweetness in humans. The term "sweetness enhancer" is synonymous with the terms "sweetness taste enhancer", "sweetness enhancer", and "sweetness enhancer". As used herein, the phrase "high-intensity sweetener" refers to any sweetener, whether in raw, extracted, refined, or any other form, alone or in combination, that has a sweetening potency greater than sucrose (common table sugar) and has fewer calories than the sweetness equivalent of sucrose. As used herein, the term "sweetener" includes any and all artificial and natural sweeteners, including sugar alcohols (or polyols), sugar sweeteners (or carbohydrates), and the like.

[0048] The compositions, uses, and methods disclosed herein use a flavor modulating agent. In some of their embodiments, the flavor modulating agent is a sweetness enhancer. In some of their embodiments, the flavor modulating agent is a terpene compound. In some of such further embodiments, the flavor modulating agent is a glucosylated terpene compound, such as a glucosylated diterpene compound. In some of such further embodiments, the flavor modulating agent is a steviol glycoside, i.e., a natural steviol glycoside. In some of such other embodiments, the flavor modulating agent is a glucosylated steviol glycoside (GSGs), which is a natural steviol glycoside that has been further functionalized to add one or more additional glucose units to the base steviol glycoside molecule, for example, by enzymatic glucosylation.

[0049] Examples of such GSGs suitable for use in the compositions, uses, and methods described herein include, but are not limited to, the GSGs disclosed in U.S. Pat. No. 9,107,436 (US 9,107,436), the disclosure of which is hereby incorporated by reference.

[0050] In some embodiments, the flavor modulating agent comprises one or more glucosylated steviol glycosides (GSGs) and rebaudioside A.

[0051] The compositions, uses, and methods disclosed herein may include one or more additional sweeteners used in combination or as a component of the flavor modulating agent. Any suitable such sweetener may be used. Non-limiting examples include avidiasaponin, abrusosides, particularly abrusoside A, abrusoside B, abrusoside C, abrusoside D, acesulfame potassium, advantame, albiziasaponin, alitame, aspartame, superaspartame, baiyunosides, particularly baiyunoside 1, baiyunoside 2, brazzein, bryoside, bryonoside, bryonodulcoside, carnosifloside, carrelame, curculin, cyanine. , chlorogenic acid, cyclamic acid and its salts, cyclocaryoside I, dihydroquercetin-3-acetate, dihydroflavenol, dulcoside, gaudichaudioside, glycyrrhizin, glycyrrhetinic acid, gypenosides, hematoxylin, isomogrosides, especially isomogroside V, ragduname, magap, mabinlin, miraculin, mogrosides (Monk fruit), especially mogroside IV and mogroside V, monatin and its derivatives. Conductors, monellin, mukurodiosides, naringin dihydrochalcone (NarDHC), neohesperidin dihydrochalcone (NHDC), neotame, osladin, pentadin, periandrin I-V, perillartine, D-phenylalanine, phlomisosides, especially phlomisoside 1, phlomisoside 2, phlomisoside 3, phlomisoside 4, phlorizin, phyllodulcin, polpodiosides, polypodoside A, pterocaryosides, rebaudiosides, especially rebaudioside A, rebaudioside B, rebaudioside rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside M, rubusosides, saccharin and its salts and derivatives, scandenoside, serigeain A, siamenosides, in particular siamenoside I, stevia, steviolbioside, stevioside and other steviol glycosides, strogins, in particular strogin 1, strogin 2, strogin 4, suavioside A, suavioside B, suavioside G, suavioside H, suavioside I,Suavioside J, sucralose, sucronate, sucrooctate, talin, telosmoside A15, thaumatin, especially thaumatin I and II, trans-anethole, trans-cinnamaldehyde, trilobatin, D-tryptophan, erythritol, galactitol, hydrogenated starch syrups including maltitol syrup and sorbitol syrup, inositols, isomalt, lactitol, maltitol, mannitol, Examples of sugars that may be used include maltose, xylitol, arabinose, dextrin, dextrose, fructose, high fructose corn syrup, fructooligosaccharides, fructooligosaccharide syrup, galactose, galactooligosaccharides, glucose, glucose and (hydrogenated) starch syrup / hydrolysates, isomaltulose, lactose, hydrolyzed lactose, maltose, mannose, rhamnose, ribose, sucrose, tagatose, trehalose, xylose, and any combination thereof.

[0052] The compositions, uses, and methods disclosed herein may include one or more (or two or more, or three or more) sweetness enhancers used in combination or as components of the flavor modulating agent. Any suitable sweetness enhancer can be used. Some non-limiting examples include terpenes (e.g., sesquiterpenes, diterpenes, and triterpenes), flavonoids, amino acids, proteins, polyols, other known natural sweeteners (e.g., cinnamaldehyde, serigueain, and hematoxylin), secodammarane glycosides, and analogs thereof. Exemplary sweetener enhancers include steviol glycosides, such as stevioside, steviolbioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, rubusoside; hernandulcin; pine rosin diterpenoids; mukuroziosides; bayunoside; phlomisosides, such as phlomisoside I and phlomisoside II; glycyrrhizic acid; periandrins, such as periandrin I, periandrin II, periandrin III, and periandrin IV; osladin; polypodosides, such as polypodoside A and polypodoside B; mogrosides, such as mogroside IV and mogroside V; abrusoside A and abrusoside B; cyclocaryosides such as cyclocaryoside A and cyclocaryoside B; pterocaryoside A and pterocaryoside B; flavonoids such as phyllodulcin, phlorizin, neoastilbin, and dihydroquercetin acetate; amino acids such as glycine and monatin; proteins such as thaumatins (thaumatin I, thaumatin II, thaumatin iii, and thaumatin IV), monellin, mabinlins (mabinlin I and mabinlin II), brazzein, miraculin, and curculin; polyols such as erythritol; cinnamaldehyde; seligeains such as seligeain A and seligeain B; hematoxylin; and mixtures thereof. Exemplary additional sweetness enhancers are pine rosin diterpenoids; florizidin; neoastilbin; dihydroquercetin acetate; glycine; erythritol; cinnamaldehyde; serigeain A; serigeain B; hematoxylin; rebaudioside A; rebaudioside B; rebaudioside C;Rebaudioside D;Rebaudioside E;Dulcoside A;Steviolbioside;Rubusoside;Stevia;Stevioside;Steviol 13-O-β-D-glycoside;Mogroside V;Monatin and its salts (Monatin SS, RR, RS, SR);Curculin;Glycyrrhizic acid and its salts;Thaumatin I;Thaumatin II;Thaumatin III;Thaumatin IV;Monellin;Mabinlin I;Mabinlin II;Brazzein;Hernandulcin;Phyllodulcin;Glyciphyllin ( glycyphyllin);phlorizin;trilobatin;bayunoside;osladin;polypodoside A;polypodoside B;pterocaryoside A;pterocaryoside B;muclozioside;muclozioside IIb;phlomisoside I;phlomisoside II;periandrin I;periandrin II;periandrin III;periandrin VI;periandrin V;cyclocaryoside A;cyclocaryoside B;suavioside A;suavioside B;suavioside G;suavioside H;suavioside I;suavioside J;labdan Glycosides;Baiyunoside;Gaudichaudioside A;Mogroside IV;Isomogroside;Bryodulcoside;Bryobioside;Bryoside;Bryonoside;Carnosifloside V;Carnosifloside VI;Scandenoside R6;11-Oxomogroside V;Abrusoside A;Abrusoside B;Abrusoside C;Abrusoside D;Abrusoside E;Gypenoside XX;Glycyrrhizin;Apioglycyrrhizin;Araboglycyrrhizin;Pentadine;Peril Aldehyde;Rebaudioside F;Steviol;13-[(2-O-(3-O-α-D-glucopyranosyl)-β-D-glucopyranosyl-3-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid β-D-glucopyranosyl ester;13-[(2-O-β-D-glucopyranosyl-3-O-(4-O-α-D-glucopyranosyl)-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid β-D-glucopyranosyl ester;13-[(3-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid β-D-glucopyranosyl ester;13-Hydroxy-kaur-16-en-18-oic acid β-D-glucopyranosyl ester;13-Methyl-16-oxo-17-norkauran-18-oic acid β-D-glucopyranosyl ester;13-[(2-O-β-D-glucopyranosyl-3-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-15 ... -D-Glucopyranosyl ester;13-[(2-O-β-D-glucopyranosyl-3-OD-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-15-en-18-oic acid;13-[(2-O-β-D-glucopyranosyl-3-O-β-D-glucopyranosyl)-β-D-glucopyranosyl)oxy]-17-hydroxy-kaur-15-en-18-oic acid β-D-glucopyranosyl ester;13-[(2-O-β-D-glucopyranosyl-3-OD-glucopyranosyl ... 13-[(2-O-β-D-glucopyranosyl-3-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]-16-hydroxykauric acid-18-oic acid;Isosteviol;Mogroside IA;Mogroside IE;Mogroside 11-A;Mogroside 11-E;Mogroside III;Mogroside V;Isomogroside V;11-Oxomogroside;Mogrolol;11-Oxomogrolol;11-Oxomogrosi Rebaudioside IA;1-[13-hydroxykaur-16-en-18-oate]β-D-glucopyranuronic acid;13-[(2-O-β-D-glucopyranosylβ-D-glucopyranosyl)oxy]-17-hydroxy-kaur-15-en-18-oic acid β-D-glucopyranosyl ester;13-[(2-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]-kaur-16-en-18-oic acid-(2-O-β-D-glucopyranosyl-β-D-glucopyranosyl) ester (Rebaudioside E);13-[(2-O-α-L-rhamnopyranosyl-3-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid-(2-O-β-D-glucopyranosyl-β-D-glucopyranosyl) ester;13-[(2-O-β-D-glucopyranosyl-3-O-PD-glucopyranosyl-D-glucopyranosyl)oxy]-kaur-16-en-18-oic acid-(2-OaL-rhamnopyranosyl-β-D-glucopyranosyl) ester;13-[(2-O-β-D-glucopyranosyl) 13-[(2-O-(6-O-β-D-glucopyranosyl)-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]-17-oxo-kaur-15-enoic acid β-D-glucopyranosyl ester;13-[(2-O-(6-O-β-D-glucopyranosyl)-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]-16-en-18-oic acid β-D-glucopyranosyl ester;13-[(2-O-β-D-glucopyranosyl-3-O-β-D-fructofuranosyl-β-D-glucopyranosyl)oxy]-16-en-18-oic acid β-D-glucopyranosyl ester;13 -[(2-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid-(6-O-β-D-xylopyranosyl-β-D-glucopyranosyl) ester;13-[(2-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid-(4-O-(2-O-α-D-glucopyranosyl)-α-D-glucopyranosyl-D-glucopyranosyl) ester;13-[(2-O-β-D-glucopyranosyl-3-OP ... -β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid-(2-O-6-deoxy-β-D-glucopyranosyl-β-D-glucopyranosyl) ester;13-[(2-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-15-en-18-oic acid β-D-glucopyranosyl ester;13-[(2-O-β-D-glucopyranosyl-3-O-β-D-xylopyranosyl-PD-glucopyranosyl)oxy]kaur-16-en-18-oic acid β-D-glucopyranosyl ester;13-[(2-O-β-D-xylopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid β-D-glucopyranosyl ester;13-[(3-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid PD-glucopyranosyl ester;13-[(2-O-6-deoxy-β-D-gluco pyranosyl-3-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy] kaur-16-en-18-oic acid β-D-glucopyranosyl ester; 13-[(2-O-6-deoxyβ-D-glucopyranosyl-β-D-glucopyranosyl)oxy] kaur-16-en-18-oic acid β-D-glucopyranosyl ester; and any combination thereof. Additional non-limiting examples include rebaudioside C, rebaudioside F, rebaudioside D, 13-[(2-O-β-D-glucopyranosyl-3-O-β-D-glucopyranosyl]-β-D-glucopyranosyl)oxy]-17-hydroxy-kaur-15-en-18-oic acid β-D-glucopyranosyl ester, 13-[(2-O-(3-O-β-D-glucopyranosyl)-β-D-glucopyranosyl-3-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oic acid β-D-glucopyranosyl ester, and rubusoside. Further, for example, the at least one sweetness enhancer is selected from the group consisting of rebaudioside A, stevioside, rebaudioside D, rebaudioside E, mogroside V, mogroside IV, brazzein, and monatin;

[0053] Said one or more additional sweetness enhancers can be used in any suitable concentration. In some embodiments, said at least one sweetness enhancer is present in said composition at a concentration at or below the sweetness detection threshold level (for humans) of said at least one sweetness enhancer. The sweetness detection threshold level can be specific for each compound. In some further embodiments, said at least one sweetness enhancer is present in said composition at a concentration ranging from 0.5 ppm to 1000 ppm, or from 1 ppm to 300 ppm, or from 0.1 ppm to 75 ppm, or from 500 ppm to 3000 ppm.

[0054] As used herein, the terms "sweetness threshold", "sweetness perception threshold" and "sweetness detection threshold" refer to the lowest known concentration level of a sweet compound that is generally perceived as sweet by humans. For example, the typical sweetness threshold level for sucrose in water is 0.5%. For example, the at least one sweetness enhancer that can be used can be assayed at a level at least 25% lower and at least 25% higher in water than the sucrose detection level of 0.5% in water to determine the sweetness threshold level. Those skilled in the art can select the concentration of the at least one sweetness enhancer so that it can impart enhanced sweetness to the composition that contains at least one sweetener. For example, those skilled in the art can select the concentration of the at least one sweetness enhancer so that the at least one sweetness enhancer does not impart any perceptible sweetness to the composition that does not contain at least one sweetener. In some embodiments, the compounds listed above as sweeteners can also function as sweetness enhancers. Generally speaking, some sweeteners can also function as sweetness enhancers and vice versa.

[0055] The compositions, uses and methods disclosed herein use lactose hydrolysis products, i.e., glucose and galactose. These hydrolysis products can be produced by any suitable method. In some embodiments, the lactose hydrolysis products are produced by introducing lactase to hydrolyze at least a portion of the lactose present in the dairy composition to form lactose hydrolysis products. Lactase can be isolated from a wide variety of organisms, including microorganisms. Lactase is often an intracellular component of microorganisms, such as Kluyveromyces and Bacillus. Kluyveromyces, especially K. fragilis and K. lactis, and other fungi, such as those of the genera Candida, Torula, and Torulopsis, are common sources of fungal lactase, whereas B. coagulans and B. circulans are well-known sources of bacterial lactase.

[0056] Several lactase preparations derived from such organisms are commercially available, such as LACTOZYM (Novozymes, Denmark), HA-lactase (Chr. Hansen, Denmark) and MAXILACT (DSM, The Netherlands), each of which is produced from Kluyveromyces lactis (K. lactis). Such lactase preparations are suitable for use in the compositions, uses, and methods disclosed herein. Other commercial lactase preparations include SAPHERA (Novozymes, Denmark), GODO-YNL2 (DuPont, Wilmington, Del., US), and Lactase F100-SD (Amano). Such lactase preparations are suitable for use in the compositions, uses, and methods disclosed herein.

[0057] Other lactase preparations suitable for use in the compositions, uses, and methods disclosed herein include those described in PCT Publication No. WO 2009 / 071539.

[0058] Other lactase preparations suitable for use in the compositions, uses, and methods disclosed herein include those described in PCT Publication No. WO 2017 / 167848.

[0059] Other lactase preparations suitable for use in the compositions, uses, and methods disclosed herein include those described in PCT Publication No. WO 2017 / 167849.

[0060] In some embodiments, treatment of the dairy composition with the lactase (in the compositions, uses, and methods described above) results in hydrolysis of at least 70%, or at least 80%, or at least 90%, or at least 95%, or at least 98% of the lactose present in the dairy product. In some embodiments, the weight / weight ratio of lactose hydrolysis products to lactose in the composition ranges from 2:1 to 100:1, or 3:1 to 100:1, or 4:1 to 100:1, or 5:1 to 100:1, or 10:1 to 100:1, or 20:1 to 100:1, or 40:1 to 100:1, or 50:1 to 100:1.

[0061] In a third aspect, the compositions described herein or compositions produced by the uses or methods described herein can be incorporated into a variety of dairy products. As used herein, the term "dairy product" refers to any food product in which one of the main components is milk-based. In some embodiments, the main component is a milk-based substrate that has been treated with an enzyme having lactase activity. In the context of this disclosure, "one of the main components" or "main component" refers to an ingredient having a dry matter that constitutes more than 20%, or more than 30%, or more than 40% of the total dry matter of the dairy product, whereas "the main component" refers to an ingredient having a dry matter that constitutes more than 50%, or more than 60%, or more than 70% of the total dry matter of the dairy product. Non-limiting examples of dairy products include skim milk, low fat milk, whole milk, cream, UHT milk, milk with extended shelf life, cultured milk products, cheese, yogurt, butter, dairy spreads, buttermilk, acidified milk drinks, sour cream, whey-based drinks, ice cream, condensed milk, dulce de leche, and flavored milk drinks. Dairy products may be produced by any method known in the art.

[0062] The dairy product may additionally contain non-dairy ingredients, such as vegetable ingredients, such as vegetable oils, vegetable proteins, or vegetable carbohydrates. The dairy product may further contain additives, such as enzymes, flavoring agents, microbial cultures, such as probiotic cultures, salts, sweeteners, sugars, acids, fruits, fruit juices, or any other ingredients known in the art as ingredients of the dairy product or additives to the dairy product.

[0063] In some embodiments, the dairy product is a dairy product that has not been enriched with the addition of galactooligosaccharides.

[0064] In some embodiments, the enzyme-treated milk-based substrate is not dried prior to being used as an ingredient in the dairy product.

[0065] In some embodiments, the dairy product is ice cream. In this context, the ice cream may be any type of ice cream, such as full-fat ice cream, low-fat ice cream, or ice cream based on yogurt or other fermented dairy products. The ice cream may be produced by any method known in the art.

[0066] In some embodiments, the dairy product is milk or condensed milk. The condensed milk may be produced by any method known in the art.

[0067] In some embodiments, the dairy product is UHT milk.In the context of the present disclosure, UHT milk is milk that has been subjected to a sterilization procedure that aims to kill all microorganisms, including bacterial spores.UHT (ultra-high temperature) treatment can be, for example, heat treatment at 130°C for 30 seconds, or heat treatment at 145°C for 1 second.

[0068] In some embodiments, the dairy product is ESL milk. In the context of the present invention, ESL milk is milk with extended shelf life through microfiltration or heat treatment and capable of maintaining freshness on the shelf at 2-5° C. for at least 15 days, preferably at least 20 days.

[0069] In some embodiments, the dairy product is selected from the group consisting of skim milk, low fat milk, whole milk, cream, UHT milk, milk with extended shelf life, cultured milk products, cheese, yogurt, butter, dairy spreads, buttermilk, acidified milk beverages, sour cream, whey-based beverages, ice cream, condensed milk, dulce de leche, and flavored milk beverages.

[0070] In some embodiments, the dairy product is a lactofermented dairy product, such as yogurt. The yogurt may be any suitable type of yogurt, including Greek-style yogurt.

[0071] In the context of this disclosure, a "fermented dairy product" should be understood to be any dairy product in which any type of fermentation forms part of its production process. Examples of fermented dairy products are products such as yogurt, buttermilk, crème fraîche (sour cream), quark, and fromage fraîche. Fermented dairy products may be produced by any method known in the art.

[0072] "Fermentation" in the present process refers to the conversion of carbohydrates to alcohol or acid by the action of one or more microorganisms. Alternatively, fermentation in the present process includes the conversion of lactose to lactic acid.

[0073] In the context of this disclosure, "microorganism" may include any bacteria, yeast, mold, or fungus capable of fermenting the dairy substrate.

[0074] The microorganisms used in most fermented dairy products are selected from the group of bacteria commonly called lactic acid bacteria. As used herein, the term "lactic acid bacteria" refers to gram-positive, microaerophilic or anaerobic bacteria that ferment sugars with the production of acids, with lactic acid, acetic acid and propionic acid being the main acids produced. The most industrially useful lactic acid bacteria are found within the order "Lactobacillales", which includes the species Lactococcus, Streptococcus, Lactobacillus, Leuconostoc, Pseudoleuconostoc, Pediococcus, Brevibacterium, Enterococcus and Propionibacterium. In addition, lactic acid-producing bacteria belonging to the group of anaerobic bacteria, bifidobacteria, often used alone or in combination with lactic acid bacteria as food cultures, namely Bifidobacterium species, are generally included in the group of lactic acid bacteria.

[0075] Lactic acid bacteria are usually supplied to the dairy industry either as frozen or freeze-dried cultures for bulk starter growth or as so-called "direct vat set" (DVS) cultures intended for direct inoculation into fermentation vessels or vats for the production of fermented dairy products. Such cultures are commonly called "starter cultures" or "starters".

[0076] Commonly used starter cultures of lactic acid bacteria are generally divided into mesophilic organisms, which have an optimum growth temperature of about 30°C, and thermophilic organisms, which have an optimum growth temperature within the range of about 40 to about 45°C. Typical organisms belonging to the mesophilic group are Lactococcus lactis, Lactococcus lactis subsp. cremoris, Leuconostoc mesenteroides subsp. cremoris, Pseudoleuconostoc mesenteroides subsp. cremoris, Pediococcus pentosaceus, Lactococcus lactis subsp. lactis biovar. diacetylactis, Lactobacillus casei subsp. Thermophilic lactic acid bacteria species include, for example, Streptococcus thermophilus, Enterococcus faecium, Lactobacillus delbrueckii subsp. lactis, Lactobacillus helveticus, Lactobacillus delbrueckii subsp. bulgaricus, and Lactobacillus acidophilus.

[0077] Anaerobic bacteria belonging to the genus Bifidobacterium, including Bifidobacterium bifidum, Bifidobacterium animalis and Bifidobacterium longum, are also commonly used as dairy starter cultures and are generally included in the group of lactic acid bacteria. Additionally, species of Propionibacteria are used as dairy starter cultures, especially in cheese production. Additionally, organisms belonging to the genus Brevibacterium are commonly used as food starter cultures.

[0078] Another group of microbial starter cultures are fungal cultures, including yeast cultures and cultures of filamentous fungi, which are particularly used in the production of certain types of cheese and beverages. Examples of fungi include Penicillium roqueforti, Penicillium candidum, Geotrichum candidum, Torula kefir, Saccharomyces kefir, and Saccharomyces cerevisiae.

[0079] In one embodiment of the invention, the microorganism used for the fermentation of the milk-based substrate is Lactobacillus casei or a mixture of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus.

[0080] Fermentation processes that can be used in the methods of the present disclosure are well known, and those skilled in the art know how to select suitable process conditions, such as temperature, oxygen, the amount and characteristics of one or more microorganisms, additives such as carbohydrates, flavors, minerals, enzymes, and process time. Obviously, the fermentation conditions are selected to aid in the achievement of the present disclosure. EXAMPLES

[0081] Example 1: Preparation and sensory characteristics of a dairy product according to certain embodiments presented herein.

[0082] Table 1 below lists three sample dairy products: one containing lactase-treated UHT milk (Test 1), another containing steviol glycosides (GSG) having an additional glucose unit added to the base steviol glycoside molecule by enzymatic glucosylation (Test 2), and another containing steviol glycosides having an additional glucose unit added to the base steviol glycoside molecule by enzymatic glucosylation and 2.5% sucrose (Test 3). Table 1 also lists a control sample dairy product containing untreated UHT milk (Control), and another control sample dairy product containing untreated UHT milk and additionally containing 5% sucrose (Target).

[0083] The dairy product was prepared as follows: Liquid lactase GODO-YNL2 (DuPont-DK) was added to UHT milk, and the lactase / UHT milk mixture was incubated at 40° C. for 5 hours to completely hydrolyze lactose in the UHT milk. The lactase treated UHT milk was divided into equal aliquots, and the aliquots were used to prepare the test samples and the base samples according to the amounts disclosed in Table 1.

[0084] The target and test samples were evaluated for sweetness and the results are reported in Table 1.

[0085] Table 2 lists three sample dairy products: one containing lactase-treated plain yogurt and 4% sucrose (Trial 1), another containing steviol glycosides (GSG) having additional glucose units added to the base steviol glycoside molecule by enzymatic glucosylation and 4% sucrose, where the lactase treatment included both a lactic acid bacteria starter (bacterial culture) and the addition of lactase (Trial 2), and another containing steviol glycosides having additional glucose units added to the base steviol glycoside molecule by enzymatic glucosylation and 4% sucrose, where the lactase treatment included a lactic acid bacteria starter (bacterial culture) alone (Trial 3). Table 2 also lists a control sample dairy product that included lactase-treated plain yogurt where the lactase treatment included a lactic acid bacteria starter (bacterial culture) alone (target - 7% sucrose) or a control sample dairy product that included lactase-treated plain yogurt where the lactase treatment included a lactic acid bacteria starter (bacterial culture) alone (target - 4% control).

[0086] As used herein, a lactic acid bacteria starter bacterial culture refers to a bacterial culture that is used to inoculate a dairy base. An example may be a freeze-dried bacterial culture that may be added to milk.

[0087] The dairy product was prepared as follows: skim milk powder and sucrose were mixed into pasteurized whole milk, pasteurized, and cooled to 40°C. Lactic acid bacteria starter was added to the cooled mixture and incubated at 42°C until the pH of the culture reached pH 4.50-pH 4.60. The culture was then cooled. The cooled culture was divided into equal aliquots and the aliquots were used to prepare the test samples and the base samples in the amounts disclosed in Table 2. When required, a commercial liquid lactase preparation (Novozymes) was added to the cooled culture and incubated at 40°C for 5 hours to completely hydrolyze the lactose in the culture.

[0088] The sweetness of the target and test samples was evaluated and the results are reported in Table 3.

[0089] No significant differences were reported in the samples tested, however differences in sweetness, sourness, and culture profile were observed, with the GSG-containing lactase sample having similar sensory properties to the target sample.

[0090] Table 4 lists three sample dairy products: one containing reconstituted milk, 2.5% sucrose, and steviol glycosides (GSG) with an additional glucose unit added to the base steviol glycoside molecule by enzymatic glucosylation (Test 1), another containing lactase-treated reconstituted milk and 2.5% sucrose (Test 2), and another containing lactase-treated reconstituted milk, 2.5% sucrose, and steviol glycosides (GSG) with an additional glucose unit added to the base steviol glycoside molecule by enzymatic glucosylation (Test 3). Table 4 also lists a control sample dairy product (Control) containing reconstituted milk, and 2.5% sucrose.

[0091] The dairy products were prepared as follows: skim milk powder and sucrose were mixed into water. This mixture was then divided into equal aliquots and used to prepare the test and control samples in the amounts disclosed in Table 4. When required, liquid lactase (Amano) was added to the samples and incubated at 40° C. for 5 hours to completely hydrolyze the lactose in the samples. After this time, the lactase was inactivated by pasteurization.

[0092] The target and test samples were evaluated for sweetness and the results are reported in Table 5.

[0093] Lactase treatment was found to increase the sweetness of the test samples compared to the control. The GSG alone was found to further increase sweetness compared to the control sample and the lactase treatment alone. However, the highest sweetness scores were observed in the samples treated with lactase and also containing GSG.

[0094] Example 2: Preparation and sensory characteristics of a dairy product according to certain embodiments presented herein.

[0095] Table 6 below lists other dairy products according to certain embodiments presented herein, including plain yogurt. Sensory evaluation is performed according to the method described in Example 1 above.

[0096] Example 3: Sweetened concentrated dairy products The sweetened concentrated dairy products were prepared by the following steps: First, dry dairy powders (skimmed milk powder; whey powder; dairy-based powder) were mixed in non-carbonated water (40°C) for 10 minutes. Then, sugar was added to the water-based dairy preparation and mixed at 40°C for 15 minutes. Then, vegetable oil was added and mixed into the water-based dairy preparation. Then, when performed on the test samples (as opposed to the comparative samples), lactase enzyme was added and lactose hydrolysis was carried out at 40°C for 3-5 hours. The hydrolysis was carried out until almost all of the lactose was hydrolyzed to hydrolysis products. Then, the mixture was preheated to 60°C and homogenized, followed by pasteurization in a water bath at 90°C for 5 minutes. This pasteurization also inactivated lactase if present in the composition. The pasteurized mixture was then cooled to below 25°C and filled into single-use sterile bottles.

[0097] The test samples and control samples (without added lactase) were characterized for sweetness, water activity, and mouth stickiness. The results are shown in Table 7. Compared to the full sugar target sample, the addition of both lactase enzyme and flavor (glucosylated steviol glycosides) in the low sugar preparation allows to balance the sweetness intensity and increase the "mouth stickiness" while maintaining the same order of magnitude of low water activity (range 0.830-0.840).

[0098] Water activity was characterized as follows: Samples at 25° C. were measured using an AquaLab Pre ​​Water Activity Analyzer and the following measurement method: 1. Switch on the analyzer power and main switch and allow the instrument to warm up for 15 minutes before use. 2. Select normal measurement mode and 0.760a w The machine is calibrated using calibration standards. 3. Load the calibration standard into the sample cup, enough to cover the bottom of the cup, but below the line. 4. Close the sample drawer and turn the knob from OPEN / LOAD to READ to begin the measurement. 5. The displayed water activity is 0.760a w Ensure that the water activity is within ±0.01 water activity of 0.01%; if not, retry the measurement with a new standard or clean the instrument. 6. Pour the sweetened concentrated dairy product into a dry sample cup, enough to cover the bottom of the cup, but below the line and keeping the outside of the cup rim clean. 7. Ensure samples are within 4° C. of the instrument sample before measuring. 8. Take three readings for each sample and record the average water activity.

[0099] The sensory test was performed as follows: Sweetened concentrated dairy products were diluted 10% in still water at room temperature. Ten trained panelists were asked to rate the intensity of the sensory attributes using a structured scale of 0-5 (from 0 'not perceptible' to 5 'strong intensity'). The sensory descriptors "sweetness" and "mouth-stickiness" were selected to evaluate taste and texture (mouthfeel) sensation. Product presentation was blind and randomized. Data processing was performed using the XLSTAT software.

[0100] [Table 1]

[0101] [Table 2]

[0102] [Table 3]

[0103] [Table 4]

[0104] [Table 5]

[0105] [Table 6]

[0106] Table 7. Formulation and characterization [Table 7] (1) Values ​​measured using a water activity analyzer (AquaLab Pre) (2) Values ​​with the same letters are not significantly different by Student's t-test, significantly different at the confidence interval 90%, * 95%, ** 99%, *** 99.9%.

Claims

1. A dairy composition comprising a lactose hydrolysate and a glucosylated natural steviol glycoside.

2. 2. The dairy composition of claim 1, wherein the lactose hydrolysates comprise glucose and galactose.

3. 3. The dairy composition of claim 1 or 2, further comprising unhydrolyzed lactose.

4. 4. A dairy composition according to claim 3, wherein the mass to mass ratio of lactose hydrolysate to unhydrolysed lactose is in the range from 2:1 to 100:1, or from 3:1 to 100:1, or from 4:1 to 100:1, or from 5:1 to 100:1, or from 10:1 to 100:

1.

5. 5. The dairy composition of any one of claims 1 to 4, wherein the concentration of glucosylated natural steviol glycosides in the dairy composition ranges from 1°Bx sucrose equivalent to 10°Bx sucrose equivalent.

6. 6. The dairy composition of any one of claims 1 to 5, further comprising sucrose, fructose, or a combination thereof.

7. 7. The dairy composition of any one of claims 1-6, further comprising sucralose, rebaudioside A, or a combination thereof.

8. 1. Use of glucosylated natural steviol glycosides to enhance the sweetness of a dairy composition, said dairy composition comprising a lactose hydrolysate.

9. The use according to claim 8, wherein the lactose hydrolysis products comprise glucose and galactose.

10. 10. The use according to claim 8 or 9, wherein the dairy composition further comprises non-hydrolyzed lactose.

11. 11. Use according to claim 10, wherein the mass to mass ratio of lactose hydrolysate to unhydrolysed lactose in the dairy composition is in the range from 2:1 to 100:1, or from 3:1 to 100:1, or from 4:1 to 100:1, or from 5:1 to 100:1, or from 10:1 to 100:

1.

12. 12. The use according to any one of claims 8 to 11, wherein the concentration of glucosylated natural steviol glycosides in the dairy composition ranges from 1°Bx sucrose equivalent to 10°Bx sucrose equivalent.

13. 13. The use according to any one of claims 8 to 12, wherein the dairy composition further comprises sucrose, fructose, or a combination thereof.

14. 14. The use of any one of claims 8 to 13, wherein the dairy composition further comprises sucralose, rebaudioside A, or a combination thereof.

15. 1. A method for modulating the flavor of a dairy composition, the method comprising: (a) providing a dairy composition comprising lactose; (b) introducing lactase into the dairy composition to hydrolyze at least a portion of the lactose to form a hydrolyzed dairy composition comprising lactose, glucose, and galactose; and (c) introducing glucosylated natural steviol glycosides into said hydrolyzed dairy composition to form a flavor-modulated dairy composition. The method comprising:

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