Food containing milk protein and non-animal protein and method for producing same

Abstract

Food products containing dairy protein and non-animal protein, and methods for their production, are provided.

Description

[Technical field]

[0001] Food products containing dairy proteins and non-animal proteins, and methods for their production, are provided. [Background technology]

[0002] Milk is a popular source of nutrition. It contains high quality protein, essential minerals (e.g., calcium, phosphorus, zinc, magnesium) and vitamins (e.g., riboflavin, vitamin A, vitamin B12). In addition, milk components have advantageous functional properties that allow for the production of a wide variety of derivative dairy products, including yogurt, cheese, cream, ice cream and butter, which further contribute to the industrial and cultural significance of milk. Global annual sales of dairy products exceed $500 billion and are projected to grow.

[0003] The beneficial functional properties of milk components include denaturation, aggregation and interactions of milk proteins, the type and extent of which can be influenced by processing conditions such as time, temperature, pH, protein content, ionic strength, lipid content, carbohydrate content, shear forces, and the action of enzymes and seed cultures, and are primarily responsible for the unique functional and sensory properties of milk and its derived dairy products.

[0004] However, milk and its derived dairy products also possess suboptimal attributes for human consumption, such as the inclusion of components that cause unhealthy reactions in humans (e.g., allergies, lactose intolerance). Such suboptimal attributes are not easily correctable because milk is a complex mixture of thousands of components, the types and amounts of which are defined by the function of the mammary glands of the animal that produced the milk, which evolved over millions of years to serve the specific needs of that animal's offspring, and are not easily alterable.

[0005] There are also widespread concerns about the impact of traditional milk production from livestock on animal welfare and the environment, and the potential risks of contamination of products derived from livestock with pathogens, pesticide residues, heavy metals and aflatoxin M1.

[0006] These concerns have stimulated the development of alternatives to milk and its derivative dairy products, such as lactose-free dairy products and plant- or nut-based dairy products (e.g., soy milk, almond milk, coconut milk, pea milk). Sales of lactose-free dairy products in the United States in 2015 were $6.7 billion, and sales of plant- or nut-based dairy products in the United States in 2015 were $13.7 billion. However, currently available alternatives to milk do not match the flavor and nutritional profile of conventionally produced milk, limiting their usefulness for producing alternative derivative dairy products.

[0007] Thus, a need exists for food products that have the same or superior attributes as milk and / or its derived dairy products, as well as methods for producing such food products. Summary of the Invention

[0008] Provided herein are food products that include one or more natural and / or recombinant dairy proteins and one or more natural and / or recombinant non-animal proteins and / or hydrolyzed non-animal proteins and have desirable attributes. In some embodiments, the food product is a dairy product. In some embodiments, the food product includes natural and / or recombinant dairy proteins having non-native glycosylation and / or phosphorylation patterns. In some embodiments, the food product is essentially free of animal lipids, animal carbohydrates, animal proteins other than one or more dairy proteins, allergenic epitopes, and / or lactose.

[0009] Also provided herein is a yogurt-like food product comprising one or more natural and / or recombinant dairy proteins and one or more natural and / or recombinant non-animal proteins and / or hydrolyzed non-animal proteins. In some embodiments, the yogurt-like food product comprises dairy proteins having non-native glycosylation and / or phosphorylation patterns. In some embodiments, the yogurt-like food product comprises a single dairy protein, and the single dairy protein is β-lactoglobulin.

[0010] Also provided herein are methods for producing the foods provided herein. [Brief description of the drawings]

[0011] [Figure 1] 1 shows a perspective view of a yogurt-like food product according to an exemplary embodiment of the present invention. [Diagram 2] 1 shows the pH profile of whole milk yogurt and yogurt-like food products as a function of dairy culture composition and fermentation duration, according to an exemplary embodiment of the present invention. [Diagram 3] FIG. 1 shows the viscosity profile of whole milk yogurt and yogurt-like food products as a function of composition and shear rate according to an exemplary embodiment of the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this disclosure pertains. Further, unless otherwise required by context, singular terms shall include the plural and plural terms shall include the singular.

[0013] definition The terms "a" and "an" and "the" and similar demonstratives, as used herein, refer to both the singular and the plural, unless otherwise stated herein or clearly contradicted by context.

[0014] As used herein, the terms "about" and "similar to" refer to being within an acceptable error range for a particular value as determined by one of ordinary skill in the art, which may depend in part on how the value is measured or determined or the limitations of the measurement system.

[0015] As used herein, the term "dairy product" refers to milk (e.g., whole milk [at least 3.25% milk fat], partially skimmed milk [1%-2% milk fat], skim milk [less than 0.2% milk fat], cooking milk, condensed milk, flavored milk, goat's milk, sheep's milk, dried milk, evaporated milk, milk foam) and products derived from milk, including yogurt (e.g., whole milk yogurt [at least 6 grams of fat per cup], low-fat yogurt [2-5 grams of fat per cup], nonfat yogurt [less than 0.5 percent milk fat by weight], Greek yogurt [yogurt from which the whey has been removed], whipped yogurt, goat's milk yogurt, labneh [labne], sheep's milk yogurt, yogurt drinks [e.g., whole milk Kefir, low-fat milk Kefir, lassi), cheese (e.g., whey cheeses such as ricotta and mozzarella, Havarti ( Havarti and Munster, medium hard cheeses such as Swiss and Jarlsberg, hard cheeses such as Cheddar, soft ripened cheeses such as Brie and Camembert, cottage cheese, cream cheese, curd, cream (e.g., whipped cream, coffee whitener, coffee creamer, sour cream, creme fraiche), frozen desserts (e.g., ice cream, smoothies, milkshakes, frozen yogurt, sundaes), butter, infant formula, weight loss beverages, nutritional beverages, puddings, buttermilk, milk protein concentrates, whey protein concentrates, whey protein isolates, casein concentrates, casein isolates, skim milk powder, whole milk powder, nutritional supplements, texture blends, flavoring blends, or color blends.

[0016] As used herein, the term "essentially free" refers to the presence of the indicated component in such a small amount that it is undetectable or non-functional in the indicated composition by common analytical methods. As used in this context, the term "functional" refers to not contributing to the properties of a composition that contains a trace amount of the indicated component or having no adverse health effects upon consumption of a composition that contains a trace amount of the indicated component.

[0017] As used herein, the term "food" refers to a composition that can be consumed by humans or animals, including farm animals (e.g., dogs, cats), livestock (e.g., dairy cows, pigs, horses), and wild animals (e.g., non-domesticated predators). In various embodiments, the food products provided herein meet the standards for food safety required by the U.S. Food and Drug Administration (FDA), the U.S. Department of Agriculture, the European Food Safety Authority, and / or food regulatory agencies of other countries or regions. The term includes compositions that can be combined with or added to other ingredients to create a composition that can be ingested by humans or animals.

[0018] As used herein, the terms "glycosylation" and "glycosylated" refer to the attachment of a glycan group (i.e., monosaccharide, disaccharide, polysaccharide, linear glycan, branched glycan, glycan with Gulf residues, glycan with sulfate and / or phosphate residues, see, e.g., Deshpande et al. 2008 Glycobiology 18(8):626-37)) to a protein via a C-linkage, an N-linkage, or an O-linkage, or via glypipation or phosphoglycosylation. Non-limiting examples of such glycan groups include D-glucose, D-galactose, D-mannose, L-fucose, N-acetyl-D-galactosamine, N-acetyl-D-glucosamine, N-acetyl-D-neuraminic acid, galactofuranose, phosphodiester, acetylglucosamine, acetylgalactosamine, and sialic acid.

[0019] As used herein, the term "glycosylation pattern" refers to the number and / or distribution and / or type of glycan groups on a protein.

[0020] As used herein, the term "host cell" refers to a cell into which a recombinant nucleotide sequence has been introduced. It should be understood that such terms are intended to refer not only to the particular subject cell, but to the progeny of such a cell. Because certain modifications may occur in successive generations, either by mutation or environmental influences, such progeny may not actually be identical to the parent cell, but are still included within the scope of the term "host cell" as used herein.

[0021] As used herein in the context of nucleic acid or protein sequences, the term "identical" refers to residues in two sequences that are identical when aligned for maximum correspondence. The length of sequence identity comparison may span a stretch of at least 9 nucleotides, at least 20 nucleotides, at least 24 nucleotides, at least 28 nucleotides, at least 32 nucleotides, or at least 36 or more nucleotides. There are many different algorithms known in the art that can be used to measure the identity of nucleotide or protein sequences. For example, polynucleotide sequences can be compared using FASTA, Gap, or Bestfit, programs of the Wisconsin Package Version 10.0, Genetics Computer Group (GCG) (Madison, Wis). FASTA provides alignment and percent sequence identity of the best overlapping regions between the query and search sequences (see, e.g., Pearson, Methods Enzymol. 183:63-98, 1990, which is incorporated herein by reference in its entirety). For example, percent sequence identity between nucleic acid sequences can be determined using FASTA with its default parameters (word size of 6 and NOPAM factor of the scoring matrix) or Gap with the default parameters as provided in GCG version 6.1, which is incorporated herein by reference. Alternatively, sequences can be compared using the computer program BLAST, in particular blastp or tblastn (Altschul et al., J. Mol. Biol. 215:403-410, 1990; Gish and States, Nature Genet. 3:266-272, 1993; Madden et al., Meth. Enzymol. 266:131-141, 1996; Altschul et al., Nucleic Acids Res. 25:3389-3402, 1997; Zhang and Madden, Genome Res. 7:649-656, 1997).

[0022] The terms "including," "includes," "having," "has," "with," or variations thereof, as used herein, are intended to be inclusive in a similar manner as the term "comprising."

[0023] The term "isolated" as used herein refers to a component that is substantially isolated from cellular components (e.g., membrane lipids, chromosomes, proteins) from the source from which it is derived. As used herein, the term "isolated" with respect to a protein indicates that a preparation of the protein is at least 60% pure, e.g., 65%, 70%, 75%, 80%, 85%, 90%, 95% or greater than 99% pure. The term does not require that the biomolecule be separated from all other chemicals, although certain isolated biomolecules may be purified to near homogeneity.

[0024] The term "milk protein" as used herein refers to a protein found in mammalian produced milk or a protein having a sequence that is at least 80% identical (e.g., at least 85%, at least 90%, at least 95% identical) to a sequence of a protein found in mammalian produced milk. The term "fragment" as used in this context refers to a polypeptide that is shorter in length than a native milk protein (e.g., less than 95%, less than 90%, less than 85%, less than 80%, less than 75%, less than 70%, less than 65%, less than 60%, less than 55%, less than 50%, less than 45%, less than 40%, less than 35%, less than 30%, less than 25%, less than 20%, less than 15%, less than 10%, or less than 5% of the length of the native milk protein). The term "milk protein repeat", as used in this context, refers to an amino acid subsequence of a native milk protein that occurs more than once in a polypeptide (e.g., a linked sequence), and the repeated amino acid subsequence can be contiguous (i.e., with no intervening amino acid sequences) or non-contiguous (i.e., with intervening amino acid sequences).

[0025] As used herein, the term "microbe" is an abbreviation for microorganism and refers to a single-celled organism. As used herein, this term includes all bacteria, all archaea, single-celled protists, single-celled animals, single-celled plants, single-celled fungi, single-celled algae, all protozoa, and all Chromista.

[0026] The term "native" as used herein refers to something that is naturally occurring.

[0027] The terms "natural" or "naturally occurring" as used herein mean something found in nature.

[0028] The term "non-animal" as used herein refers to components (eg, proteins, lipids, carbohydrates) that are not native to an animal cell.

[0029] The term "non-native glycosylation pattern," as used herein, refers to a difference in one or more position(s) of glycosylation in a protein and / or a difference in the amount and / or type of glycosylation at one or more position(s) in a protein compared to a native protein.

[0030] The term "unpurified protein," as used herein, refers to a protein preparation in which a protein is less concentrated relative to other proteins in the protein preparation than is present in the natural source from which the protein preparation is derived.

[0031] Nucleic acids disclosed herein may include both sense and antisense strands of RNA, cDNA, genomic DNA, and synthetic forms and mixed polymers of the above. They may be chemically or biochemically modified or contain non-natural or derivatized nucleotide bases. Such modifications include, for example, labeling, methylation, substitution with one or more of the naturally occurring nucleotides, analogs, internucleotide modifications such as uncharged linkages (e.g., methyl phosphonates, phosphotriesters, phosphoramidates, carbamates), charged linkages (e.g., phosphorothioates, phosphorodithioates), pendant moieties (e.g., polypeptides), intercalators (e.g., acridine, psoralen), chelators, alkylators, and modified linkages (e.g., alpha anomeric nucleic acids). Examples of modified nucleotides are described in Malyshev et al., Nature 509:385-388, 2014 and Li et al., J.Am.Chem.Soc.136:826-829, 2014. Also included are synthetic molecules that mimic polynucleotides in their ability to bind to designated sequences via hydrogen bonds and other chemical interactions. Such molecules are known in the art and include, for example, peptide bond substitutes for the phosphate bonds in the backbone of the molecule. Other modifications can include, for example, analogs in which the ribose ring contains a bridging moiety or other structures such as those found in "locked" nucleic acids.

[0032] The term "optional" or "optionally" refers to the presence or absence of a feature or structure, or the occurrence or non-occurrence of an event or circumstance, and means that the description includes cases where the particular feature or structure is present, as well as cases where the feature or structure is not present, or where an event or circumstance occurs, and cases where the event or circumstance does not occur.

[0033] The term "partially purified protein," as used herein, refers to a protein preparation in which one or more proteins are about 2-fold to about 10-fold more abundant, relative to other proteins in the protein preparation, than they are in the natural source from which the protein preparation is derived.

[0034] The terms "phosphorylation" and "phosphorylated" as used herein refer to the attachment of a phosphate group to a protein.

[0035] The term "phosphorylation pattern" as used herein refers to the number and / or distribution of phosphate groups on a protein.

[0036] The term "protein," as used herein, means a polymeric form of amino acids of any length, and may include coded and non-coded amino acids, chemically or biochemically modified or derivatized amino acids, and polypeptides with modified peptide backbones.

[0037] The term "protein concentrate," as used herein, refers to a protein material obtained from natural and / or modified natural sources, which, upon removal of at least a portion (or a substantial portion) of one or more of carbohydrates, lipids, ash, and other minor components, typically contains at least about 30%, 40%, 50%, 60%, 70%, or 80% protein by weight.

[0038] The term "protein isolate" as used herein refers to a protein material obtained from natural and / or modified natural sources upon removal of at least a portion (or a substantial portion) of one or more of polysaccharides, soluble carbohydrates, ash and other minor components, which typically has at least about 40%, 50%, 60%, 70%, 80% or 90% protein by weight.

[0039] The term "purified protein," as used herein, refers to a protein preparation in which one or more proteins are at least about 10-fold more abundant, relative to other proteins present in the protein preparation, than they are present in the natural source from which the protein preparation is derived.

[0040] The term "recombinant" is a term known in the art. When referring to a nucleic acid (e.g., a gene), the term can be used to describe, for example, a nucleic acid that has been removed from its naturally occurring environment, a nucleic acid that is not associated with all or a portion of a nucleic acid adjacent to or proximal to the nucleic acid as found in nature, a nucleic acid that is operably linked to a nucleic acid with which it is not naturally linked, or a nucleic acid that does not occur in nature. The term "recombinant" can be used to describe, for example, a cloned DNA isolate, or a nucleic acid that contains chemically synthesized nucleotide analogs. A nucleic acid is also considered "recombinant" if it contains any modification that does not naturally occur in the corresponding nucleic acid in a genome. For example, an endogenous coding sequence is considered "recombinant" if it contains an insertion, deletion, or point mutation that is artificially introduced, for example, by human intervention. "Recombinant nucleic acid" also includes a nucleic acid integrated into a host cell chromosome at a heterologous site, and a nucleic acid construct that exists as an episome. When "recombinant" is used to describe a protein, it can refer to, for example, a protein that is produced in a different species or type of cell compared to the species or type of cell that produces the protein in nature. The term "recombinant host cell," as used herein, refers to a cell into which a recombinant nucleic acid has been introduced. It should be understood that such terms are intended to refer not only to the particular subject cell, but to the progeny of such a cell. Because certain modifications may occur in successive generations, either by mutation or environmental influences, such progeny may not actually be identical to the parent cell, but are still included within the scope of the term "host cell" as used herein.

[0041] The term "secreted fungal protein," as used herein, refers to a protein that is native to a fungus and naturally secreted by a fungus, or a protein that is at least 80% (e.g., at least 80%, at least 85%, at least 90%, at least 91%, at least 92%, at least 93%, at least 94%, at least 95%, at least 96%, at least 97%, at least 98%, at least 99%, or at least 99.5%) identical to such a protein.

[0042] The term "vector" as used herein refers to a nucleic acid molecule capable of transporting another nucleic acid to which it is linked. One type of vector is a "plasmid," which generally refers to a circular double-stranded DNA loop to which additional DNA segments can be ligated, but also includes linear double-stranded molecules such as those resulting from amplification by polymerase chain reaction (PCR) or treatment of a circular plasmid with a restriction enzyme. Other vectors include cosmids, bacterial artificial chromosomes (BAC) and yeast artificial chromosomes (YAC). Another type of vector is a viral vector, in which additional DNA segments can be ligated into the viral genome (described in more detail below). Certain vectors can replicate autonomously within a host cell into which they are introduced (e.g., vectors that have an origin of replication that functions in the host cell). Other vectors integrate into the genome of the host cell when introduced into the host cell, and are thereby replicated along with the host genome.

[0043] The recitation of ranges of values ​​herein is merely intended as a shorthand method of referring individually to each individual value subsumed within the range, unless otherwise stated herein, and each individual value is incorporated herein as if it were individually recited herein. It should be understood that all ranges and amounts described below are approximate and are not intended to limit the invention. When ranges and numbers are used, they may be approximated to include statistical ranges or measurement errors or variations. In some embodiments, for example, measurements may be plus or minus 10%.

[0044] food In one aspect, provided herein are food products comprising one or more natural and / or recombinant dairy proteins and one or more natural and / or recombinant non-animal proteins, the food products having desirable attributes.

[0045] The present invention is based on the discovery that dairy proteins can be combined with non-animal proteins to produce compositions having desirable attributes. The present invention is further based on the discovery that dairy proteins can be produced recombinantly. The present invention is further based on the discovery that recombinant dairy proteins can be engineered to have specific functional properties, and that engineered recombinant dairy proteins can be combined with non-animal proteins to produce compositions having desirable attributes.

[0046] These discoveries allow the production of foods with high nutritional content (e.g., favorable amino acid profile, low sugar), optimized for the production of dairy derivatives (e.g., yogurt), and free of ingredients that cause unhealthy reactions in humans (e.g., allergens, lactose). Additional advantages of the foods provided herein include, but are not limited to, less negative impacts on the environment (e.g., less carbon dioxide production than the estimated 600 billion kg of carbon dioxide produced per year during conventional milk production), no adverse impacts on animal welfare (e.g., no animal confinement, force-feeding, early weaning or hormone treatment), smaller resource requirements (e.g., less water use than the estimated 1,000 L / L used during conventional milk production, less land use, less energy use, less feed, no animals, less transportation due to localized production), mitigation of supply chain and production risks (e.g., use of non-animal proteins from more diverse natural sources, providing increased flexibility in supply chain fluctuations and production methods), and reduced production costs.

[0047] In some embodiments, the food product comprises only unpurified dairy proteins and / or non-animal proteins. In other embodiments, the food product comprises at least some partially purified dairy proteins and / or non-animal proteins. In still other embodiments, the food product comprises at least some purified dairy proteins and / or non-animal proteins. In some embodiments, the food product comprises more than 100, more than 50, more than 40, more than 30, more than 20, more than 15, more than 10, more than 5, or more than 2 different proteins, or 10 or less, 5 or less, 4 or less, 3 or less, or 2 or less different proteins. In some embodiments, the food product comprises more than 50%, more than 60%, more than 70%, more than 80%, more than 90%, or more than 95% by weight of a single type of protein. In some embodiments, the food product comprises less than 50%, less than 40%, less than 30%, less than 20%, less than 10%, or less than 5% by weight of a single type of protein.

[0048] In some embodiments, the food product comprises one or more dairy proteins and one or more non-animal proteins in a weight ratio of total dairy protein to total non-animal protein of about 100:1, about 50:1, about 40:1, about 30:1, about 20:1, about 10:1, about 9:1, about 8:1, about 7:1, about 6:1, about 5:1, about 4:1, about 3:1, about 2:1, about 1:1, about 1:2, about 1:3, about 1:4, about 1:5, about 1:6, about 1:7, about 1:8, about 1:9, about 1:10, about 1:20, about 1:30, about 1:40, about 1:50 or about 1:100.

[0049] In some embodiments, the food product further comprises a lipid. In some embodiments, the food product further comprises a carbohydrate. In some embodiments, the food product further comprises micelles. In some embodiments, the food product further comprises other ingredients disclosed herein.

[0050] In some embodiments, the food product resembles a dairy product. In some such embodiments, the food product resembles milk, yogurt (i.e., the food product is "yogurt-like"), cheese (i.e., the food product is "cheese-like"), e.g., Parmesan-like, Mozzarella-like, Pasta Filata-like, Processed Cheese-like), cream, ice cream, butter, infant formula, milk protein concentrate, whey protein concentrate, whey protein isolate, casein concentrate, casein isolate, skim milk powder, whole milk powder, infant formula, nutritional supplement, texturizing blend, flavoring blend, or coloring blend.

[0051] In some embodiments, the food is vegan. In some embodiments, the food complies with Jewish dietary laws. In some embodiments, the food complies with Islamic dietary laws. In some embodiments, the food is essentially free of nut derived ingredients. In some embodiments, the food is essentially free of gluten. In some embodiments, the food is essentially free of allergenic epitopes (see, e.g., Simonetta et al. 2012 Allergenicity of Milk Proteins, Milk Protein, Dr. Walter Hurley (ed.), InTech.). In some embodiments, the food is essentially free of soy protein. In some embodiments, the composition is essentially free of saturated lipids. In some embodiments, the food is essentially free of animal lipids. In some embodiments, the food is essentially free of cholesterol. In some embodiments, the food is essentially free of animal carbohydrates. In some embodiments, the food is essentially free of lactose. In some embodiments, the food is essentially free of animal protein other than one or more natural and / or recombinant milk proteins. In some embodiments, the food is essentially free of serum proteins (e.g., enzymes, growth factors, nutrient transporters, or disease resistance factors found in serum). In some embodiments, the food is essentially free of whey proteins. In some embodiments, the food is essentially free of immunoglobulins. In some embodiments, the food is essentially free of lactoferrin. In some embodiments, the food is essentially free of casein. In some embodiments, the food is essentially free of lactoperoxidase. In some embodiments, the food is essentially free of lipase. In some embodiments, the food is essentially free of leukocytes. In some embodiments, the food is essentially free of infectious agents transmitted by breastfeeding. In some embodiments, the food is essentially free of antibiotics. In some embodiments, the food is essentially free of hormones (e.g., stress hormones, growth hormones). In some embodiments, the food is essentially free of heavy metals.In some embodiments, the food is essentially free of bacteria (e.g., E. coli, Brucella, Camplyobacter, Listeria, Mycobacterium, Salmonella, Shigella, Yersinia, Giardia). In some embodiments, the food is essentially free of yeast. In some embodiments, the food is essentially free of viruses (e.g., Norovirus). In some embodiments, the food is essentially free of prions. In some embodiments, the food is essentially free of pesticides. In some embodiments, the food is essentially free of mycotoxins (e.g., aflatoxins).

[0052] In some embodiments, the composition consists primarily or entirely of ingredients derived from non-animal sources. In alternative embodiments, the composition consists partially of ingredients derived from animal sources, but is supplemented with ingredients derived from non-animal sources. In some such embodiments, the composition comprises 2% by weight or less of ingredients derived from animal sources.

[0053] Milk Protein The food products provided herein contain one or more natural and / or recombinant dairy proteins.

[0054] Milk proteins may be derived from any mammalian species, including, but not limited to, cow, human, sheep, goat, buffalo, camel, horse, donkey, lemur, panda, guinea pig, squirrel, bear, macaque, gorilla, chimpanzee, mountain goat, monkey, ape, cat, dog, wallaby, rat, mouse, elephant, opossum, rabbit, whale, baboon, gibbon, orangutan, mandrill, pig, wolf, fox, lion, tiger, echidna, and woolly mammoth.

[0055] In some embodiments, the food product is 0.1% by weight to 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.9% by weight, 0.8% by weight, 0.7% by weight, 0.6% by weight, 0.5% by weight, 0% by weight, 1 ... .4% by weight, 0.3% by weight or 0.2% by weight; 0.2% by weight to 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.9% by weight, 0.8% by weight, 0.7% by weight, 0.6% by weight, 0. 5% by weight, 0.4% by weight or 0.3% by weight; 0.3% by weight to 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.9% by weight, 0.8% by weight, 0.7% by weight, 0.6% by weight, 0. 5% or 0.4% by weight; 0.4% to 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.9% by weight, 0.8% by weight, 0.7% by weight, 0.6% by weight or 0.5% by weight;0.5wt%~95wt%, 90wt%, 85wt%, 80wt%, 75wt%, 70wt%, 65wt%, 60wt%, 55wt%, 50wt%, 45wt%, 40wt%, 35wt%, 30wt%, 25wt%, 20wt% , 15% by weight, 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.9% by weight, 0.8% by weight, 0.7% by weight or 0.6% by weight; 0.6% by weight to 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.9% by weight, 0.8% by weight, % by weight or 0.7% by weight; 0.7% by weight to 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.9% by weight or 0.8% by weight; 0.8% by weight to 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight or 0.9% by weight;0.9% by weight to 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight or 1% by weight; 1% by weight to 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight Amount%, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight or 2% by weight; 2% by weight to 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight or 3% by weight; 3% to 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 14% by weight, 13% by weight, %, 12% by weight, 11% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight or 4% by weight; 4% to 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight or 5% by weight;5% by weight to 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight or 6% by weight; 6% by weight to 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight %, 45 weight%, 40 weight%, 35 weight%, 30 weight%, 25 weight%, 20 weight%, 15 weight%, 14 weight%, 13 weight%, 12 weight%, 11 weight%, 10 weight%, 9 weight%, 8 weight% or 7 weight%; 7 weight% to 95 weight%, 90 weight%, 85 weight%, 80 weight%, 75 weight%, 70 weight%, 65 weight%, 60 weight%, 55 weight%, 50 weight%, 45 weight%, 40 weight%, 35 weight%, 30 weight%, 25 weight%, 20 weight%, 15 weight%, 14 weight%, 13 weight%, 12 weight%, 11 weight%, %, 10%, 9% or 8% by weight; 8% to 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight or 9% by weight; 9% to 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 14% by weight, 13% by weight, 12% by weight, 11% by weight or 10% by weight; 10% by weight to 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 14% by weight, 13% by weight, 12% by weight or 11% by weight;11% to 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 14% by weight, 13% by weight or 12% by weight; 12% to 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight , 14% or 13% by weight; 13% to 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight or 14% by weight; 14% to 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight or or 15% by weight; 15% to 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight or 20% by weight; 20% to 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight or 25% by weight; 25% to 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight or 30% by weight; 30% to 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight or 35% by weight; 35% to 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight or 40% by weight;40% to 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight or 45% by weight; 44% to 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight or 50% by weight; 50% to 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight or 55% by weight; 55% to 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, % or 60% by weight; 60% to 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight or 65% by weight; 65% to 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight or 70% by weight; 70% to 95% by weight, 90% by weight, 85% by weight, 80% by weight or 75% by weight; 75% to 95% by weight, 90% by weight, 85% by weight or 80% by weight; 80% to 95% by weight, 90% by weight or 85% by weight; or 85% to 95% by weight, 90% by weight; or 90% to 95% by weight.

[0056] The milk protein may be a single type of milk protein (eg, β-lactoglobulin only) or two or more different milk proteins (eg, β-lactoglobulin and κ-casein and α-lactalbumin).

[0057] In some embodiments, the milk protein is casein. Casein can be natural or recombinant casein or a combination thereof. Non-limiting examples of casein include Bos taurus β-casein, Bos taurus γ-casein, Bos taurus κ-casein, Bos taurus α-S1-casein, Bos taurus α-S2-casein and mixtures thereof. Food products containing β-casein are desirable as β-casein aids in emulsification of other ingredients (e.g., other proteins) in the food product. Food products containing κ-casein are desirable because κ-casein contains sites for the enzyme rennet activity, which is important in making cheese. Food products containing α-S1-casein are desirable because α-S1-casein is essential for flavor development and ripening of ripened cheese varieties. In some embodiments, the casein is less than five different caseins, less than four different caseins, less than three different caseins (e.g., two caseins, such as κ-casein and β-casein), or less than two different caseins (i.e., only a single type of casein, such as κ-casein).

[0058] In some embodiments, the milk protein is whey protein. The whey protein can be natural or recombinant whey protein or a combination thereof. Non-limiting examples of whey protein include α-lactoalbumin, β-lactoglobulin, lactoferrin, transferrin, serum albumin, lactoperoxidase, glycomacropeptide and mixtures thereof. Food products containing β-lactoglobulin and / or α-lactoalbumin are particularly desirable for athletes because β-lactoglobulin and α-lactoalbumin have a high content of branched amino acids that are believed to aid in the production of muscle tissue. In addition, β-lactoglobulin is desirable as a food additive (e.g., Gustavo et al. Water Activity in Foods: Fundamentals and Applications, October 2007, Wiley-Blackwell, ISBN: 978-0-8138-2408-6) because it has good water-binding capacity, which makes it suitable for managing the water activity of foods, and as an antibacterial agent that can extend the shelf life of foods. Another property that makes β-lactoglobulin a desirable food additive is that it can easily absorb at interfaces and produce highly stable dispersions. Foods that contain lactoferrin are suitable for use as antibacterial and antiviral agents in foods such as infant formula, functional dairy products and dietary supplements, because lactoferrin binds free iron and depletes microorganisms of essential substances required for their growth. Foods that contain lactoperoxidase are desirable because lactoperoxidase is suitable for use as a preservative. In some embodiments, the whey protein is a single type of whey protein. In some such embodiments, the single type of whey protein is β-lactoglobulin. In other such embodiments, the single type of whey protein is α-lactalbumin.

[0059] In some embodiments, the food product comprises casein and whey protein in a ratio of about 10:1, about 9:1, about 8:1, about 7:1, about 6:1, about 5:1, about 4:1, about 3:1, about 2:1, about 1:1, about 1:2, about 1:3, about 1:4, about 1:5, about 1:6, about 1:7, about 1:8, about 1:9, or about 1:10.

[0060] Non-limiting examples of casein and whey proteins, and nucleic acid sequences encoding casein and whey proteins, are disclosed in PCT application PCT / US2015 / 046428, filed August 21, 2015, hereby incorporated in its entirety herein and in Table 1.

[0061] [Table 1-1]

[0062] [Table 1-2]

[0063] [Table 1-3]

[0064] [Table 1-4]

[0065] The casein and whey proteins may also be proteins that are at least 80% (e.g., at least 80%, at least 85%, at least 90%, at least 91%, at least 92%, at least 93%, at least 94%, at least 95%, at least 96%, at least 97%, at least 98%, at least 99% or at least 99.5%) identical to native casein and native whey proteins, respectively, and the nucleic acids encoding the casein and whey proteins may also be nucleic acids encoding proteins that are at least 80% (e.g., at least 80%, at least 85%, at least 90%, at least 91%, at least 92%, at least 93%, at least 94%, at least 95%, at least 96%, at least 97%, at least 98%, at least 99% or at least 99.5%) identical to native casein and native whey proteins, respectively.

[0066] In some embodiments, the milk proteins are glycosylated. In some such embodiments, the milk proteins have native glycosylation. In other such embodiments, the milk proteins have non-native glycosylation. In some such embodiments, the non-native glycosylation is non-mammalian glycosylation (i.e., glycosylation not found in mammals). In various embodiments, the food products provided herein comprise one or more milk proteins with native glycosylation, or one or more proteins with non-native glycosylation, or mixtures thereof. In some embodiments, the milk proteins have a natural number and / or distribution of consensus sequences for N-glycosylation (e.g., amino acid sequence Asn-X-See / Thr, where X is any amino acid residue), O-glycosylation, and / or C-glycosylation. In various embodiments, the food products provided herein comprise one or more milk proteins with native glycosylation, or one or more proteins or mixtures with non-native glycosylation. In some embodiments, milk proteins have a non-natural number and / or distribution of consensus sequences for N-glycosylation, O-glycosylation and / or C-glycosylation (see, e.g., Tatsumi et al. 2012 Biosci. Biotechnol. Biochem. 76(3):478; Kalidas et al. 2001 ProTein Eng. 14(3):201).

[0067] In some embodiments, the dairy proteins are phosphorylated. In some such embodiments, the dairy proteins have native phosphorylation. In other such embodiments, the dairy proteins have non-native phosphorylation. Altered phosphorylation can affect the properties of the dairy proteins (e.g., increasing solubility, hydrophilicity, thermal stability) and, in some embodiments, the food products provided herein (e.g., proteins with better solubility are more suitable for beverage production). In various embodiments, the food products provided herein comprise one or more dairy proteins with native phosphorylation, or one or more proteins with non-native glycosylation, or mixtures thereof. In some embodiments, the dairy proteins have a non-natural number and / or distribution of phosphorylatable amino acid residues (e.g., tyrosine, threonine, serine).

[0068] In some embodiments in which the food product comprises a recombinant dairy protein, the recombinant dairy protein lacks an epitope capable of eliciting an immune response in a human or animal.

[0069] In some embodiments in which the food product comprises a recombinant dairy protein, the recombinant dairy protein can have one or more properties that are the same or similar to the equivalent native dairy protein. In other embodiments in which the food product comprises a recombinant dairy protein, the recombinant dairy protein can have one or more properties that are different from the equivalent native dairy protein. Non-limiting examples of such properties include effects on solubility, turbidity, viscosity, ability to withstand heat (i.e., agglomeration or precipitation upon heating), specific types or amounts of compounds (e.g., water, minerals [e.g., calcium, phosphates, zinc], vitamins [e.g., vitamin D], micronutrients, carotenoids), digestibility (i.e., the rate at which the composition is broken down in the human or animal intestinal tract), ability to form micelles, specific types or amounts of compounds (e.g., water, minerals [e.g., calcium, phosphates, zinc], vitamins [e.g., vitamin D], micronutrients, carotenoids), ability to form micelles of a specific size, ability to form micelles of a specific digestibility, ability to form micelles with a specific stability at a specific temperature (e.g., cold, ambient temperature, heat), ability to form micelles with emulsifying qualities similar to or superior to micelles found in milk or other dairy products, ability to form micellar aggregates (e.g., in response to changes in pH, salt concentration, enzymes [e.g., rennin, "rennet coagulation"]), and ability to be encapsulated by micelles. The ability to form micelles can be determined experimentally, for example, by combining a micelle-forming protein in water or oil, homogenizing the mixture, and analyzing the type and amount of micelles formed. The ability of a compound to be encapsulated by micelles can be determined experimentally by combining the compound with a micelle-forming protein, homogenizing the mixture, extracting the micelles (e.g., via centrifugation at 14,000 g), and determining the concentration of the compound remaining in the liquid phase. The emulsifying quality of the micelles can be measured using a rheometer.

[0070] Non-Animal Protein The food products provided herein contain one or more natural and / or recombinant non-animal proteins.

[0071] The non-animal protein may be derived from any one or more non-animal sources. Non-animal sources may be obtained from a variety of sources, including, but not limited to, nature (e.g., lakes, oceans, soil, rocks, gardens, forests, plants, animals), breweries, and private cell banks (e.g., ATCC, cooperative procurement).

[0072] Suitable non-animal sources include naturally occurring plants, algae, fungi or microorganisms.

[0073] Examples of suitable plants include seed plants (Spermatophyta), gymnosperms, angiosperms (Magnoliophyta), ginkgoes, pines, major angiosperms, cycads, ginkgo, conifers, gnetum, ginkgo, cypress, juniper, arborescens, cedarwood, pine, angelica, caraway, coriander, cumin, fennel, parsley, dill, dandelion, cornflower, marigold, mugwort, safflower, chamomile, lettuce, mugwort, calendula, citronella, sage, thyme, chia seeds, mustard, olive, coffee, chili pepper, eggplant, paprika, cranberry, kiwi, cultivated plants (e.g., carrot, celery), tagetes, tansy, tarragon, sunflower, wintergreen, basil, hyssop, rabe under, lemon verbena, marjoram, melissa, patchouli, pennyroyal, peppermint, rosemary, sesame, spearmint, primrose, samara, pepper, pimento, potato, sweet potato, tomato, blueberry, belladonna, petunia, morning glory, lilac, jasmine, honeysuckle, snapdragon, plantain, anthelmintic grass, buckwheat, amaranth, chard, quinoa, spinach, rhubarb, jojoba, chrysanthemum, chlorella, marula, hazelnut, canola, kale, bok choy, rutabaga, oxalis, myrrh, elemi, hemp, pumpkin, squash, Cucurbita spp., manioc, dalbergia spp., legumes (e.g., alfalfa, lentil, beans, clover, pea, fava bean) coceira, frijole bola roja, frijole negronegro), bush clover, licorice, lupine, mesquite, carob, soybean, peanut, tamarind, wisteria, cinnamon, chickpea, garbanzo, fenugreek, green pea, yellow pea, snow pea, lima bean, broad bean), geranium, flax, pomegranate, cotton, okra, neem, fig, mulberry, clove, eucalyptus, tea tree, niaouli, fruit plants (e.g. apple, apricot, peach, plum, pear, nectarine), strawberry, blackberry, raspberry Berries, cherries, prunes, roses, tangerines, citrus fruits (e.g. grapefruit, lemons, limes, oranges, bitter oranges, mandarins), mangoes, bergamot oranges, buckwheat, grapes, broccoli, brussels sprouts, sprouts, camelina, cauliflower, rapeseed, rapeseed (canola), turnips, cabbage, cucumbers, watermelons, honeydew melons, zucchini, birch, walnuts, cassava, baobab, allspice, almonds, breadfruit, beets, berries, thyme, thyme leaves ... Agarwood, macadamia, taro, moonflower, aloe vera, garlic, onion, shallot, vanilla, yucca, vetiver, galangal, barley, corn, day laurel, ginger, lemongrass, oats, palm, pineapple, rice, rye, sorghum, triticale, turmeric, yam, bamboo, barley, cajeput, canna, cardamom, corn, oats, wheat, cinnamon, sassafras, umbellata, bayberry, avocado, ylang-ylang, maize These include, but are not limited to, nutmeg, moringa, horsetail, oregano, coriander, chervil, chives, aggregate fruits, cereal plants, medicinal plants, leafy vegetables, non-cereal legumes, nut plants, succulents, terrestrial plants, aquatic plants, delbergia, millet, drupe, schistocarp, flowering plants, cryptogams, cultivated plants, wild plants, trees, shrubs, flowering plants, herbaceous plants, shrubs, vines, cacti, green algae, tropical plants, subtropical plants, temperate plants, and derivatives and hybrids thereof.

[0074] Examples of suitable algae include green algae (e.g., Chlorella), brown algae (e.g., Alaria marginata, Analipus japonicus, Ascophyllum nodosum, Ecklonia species, Eisenia bicyclis, Hizikia fusiforme, Kjellmaniella gyrata, Laminaria angustata, Laminaria longirruris, Laminaria Longissima, Laminaria ochotensis, Laminaria claustonia, Laminaria saccharina, Laminaria digitata, Laminaria japonica, Macrocystis pyrifera, Petalonia fascia, Scytosiphon lome), red algae (e.g., Gigartinaceae, Soliericeae, Chondrus crispus, Chondrus ocellatus, Eucheuma cottonii, Eucheuma spinosum, Furcellaria fastigiata, Gracilaria bursa-pastoris, Gracilaria lichenoides, Gloiopeltis furcata, Gigartina acicularis, Gigartina bursa-pastoris, Gigartina pistillata, Gigartina radula, Gigartina skottsbergii, Gigartina stellata, Palmaria palmata, Porphyra columbina, Porphyra crispata, Porhyra deutata, Porhyra perforata, Porhyra suborbiculata, Porphyra tenera, Porphyridium cruentum, Porphyridium purpureum, Porphyridium aerugineum, Rhodella maculate, Rhodella reticulata, Rhodella violacea, Rhodophyceae, Rhodymeniapalmata), and their derivatives and hybrids.

[0075] Examples of suitable fungi include Aspergillus species, Aspergillus nidulans, Aspergillus niger, Aspergillus niger var.awamori, Aspergillus oryzae, Candida albicans, Candida etchellsii, Candida guilliermondii, Candida humilis, Candida lipolytica, Candida pseudotropicalis, Candida utilis, Candida versatilis, Chrysosporium lucknowense, Debaryomyces hansenii, Endothia parasitica, Eremothecium ashbyii, Fusarium species, Fusarium gramineum, Fusarium moniliforme, Fusarium venenatum, Hansenula polymorpha, Kluyveromyces species, Kluyveromyces lactis, Kluyveromyces marxianus, Kluyveromyces marxianus var.lactis, Kluyveromyces thermotolerans, Morteirella vinaceae var.raffinoseutilizer, Mucor miehei, Mucor miehei var.Cooney and Emerson, Mucor pusillus Lindt, Myceliophthora thermophile, Neurospora crassa, Penicillium roquefortii, Physcomitrella patens, Pichia species, Pichia pastoris, Pichia finlandica, Pichia trehalophila, Pichia koclamae, Pichia membranaefaciens, Pichia minuta (Ogataea minuta, Pichia lindneri), Pichia opuntiae, Pichia thermotolerans, Pichia salictaria, Pichia guercuum, Pichia pijperi, Pichia stiptis, Pichia methanolica, Rhizopus niveus, Rhodotorula species, Saccharomyces species, Saccharomyces bayanus, Saccharomyces beticus, Saccharomyces cerevisiae, Saccharomyces chevalieri, Saccharomyces diastaticus, Saccharomyces ellipsoideus, Saccharomyces exiguus, Saccharomyces florentinus, Saccharomyces fragilis, Saccharomyces pastorianus, Saccharomyces pombe, Saccharomyces sake, Saccharomyces uvarum, Sporidiobolus johnsonii, Sporidiobolus salmonicolor, Sporobolomyces roseus, Trichoderma, Trichoderma reesei, Xanthophyllomyces dendrorhous, Yarrowia lipolytica, Zygosaccharomyces rouxii, etc.

[0076] Examples of suitable microorganisms include Firmicutes, Cyanobacteria (blue-green algae), Oscillatoriophcideae, Bacillales, Lactobacillales, Oscillatoriales, Bacillaceae, Lactobacillaceae, Acetobacter suboxydans, Acetobacter xylinum, Actinoplane missouriensis, Arthrospira platensis, Arthrospira maxima, Bacillus cereus, Bacillus coagulans, Bacillus subtilus, Bacillus cerus, Bacillus licheniformis, Bacillus stearothermophilus, Bacillus subtilis, Escherichia coli, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactococcus lactis, Lactococcus lactis Lancefield Group N, Lactobacillus reuteri, Leuconostoc citrovorum, Leuconostoc dextranicum, Leuconostoc mesenteroides strain NRRL B-512(F), Micrococcus lysodeikticus, Spirulina, Streptococcus cremoris, Streptococcus lactis, Streptococcus lactis subspecies diacetylactis, Streptococcus thermophilus, Streptomyces chattanoogensis, Streptomyces griseus, Streptomyces natalensis, Streptomyces olivaceus, Streptomyces olivochromogenes, Streptomyces rubiginosus, Tetrahymena thermophile, Tetrahymena hegewischi, TetrahymenaExamples of species that may be used include, but are not limited to, Tetrahymena hyperangularis, Tetrahymena malaccensis, Tetrahymena pigmentosa, Tetrahymena pyriformis, Tetrahymena vorax, and Xanthomonas campestris, as well as derivatives and hybrids thereof.

[0077] In some embodiments, the food product is 0.01% to 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.9% by weight, 0.8% by weight, 0.7% by weight, 0.6% by weight, 0.5% by weight, 0.4% by weight, 0.3% by weight, 0 ... 0.2% by weight, 0.1% by weight or 0.05% by weight; 0.05% to 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.9% by weight, 0.8% by weight, 0.7% by weight, 0.6% by weight, 0.5% by weight, 0.4% by weight, 0.3% by weight, 0.2% by weight or 0.1% by weight; 0.1% by weight to 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.9% by weight, 0.8% by weight, 0.7% by weight, 0.6% by weight, 0.5% by weight, 0.4% by weight, 0 0.2% to 90%, 85%, 80%, 75%, 70%, 65%, 60%, 55%, 50%, 45%, 40%, 35%, 30%, 25%, 20%, 15%, 14%, 13%, 12%, 11%, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.9%, 0.8%, 0.7%, 0.6%, 0.5%, 0.4% or 0.3%;0.3wt%~90wt%, 85wt%, 80wt%, 75wt%, 70wt%, 65wt%, 60wt%, 55wt%, 50wt%, 45wt%, 40wt%, 35wt%, 30wt%, 25wt%, 20wt%, 15wt%, 14wt Amount%, 13%, 12%, 11%, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.9%, 0.8%, 0.7%, 0.6%, 0.5% or 0.4% by weight; 0.4% by weight to 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.9% by weight, 0.8% by weight, 0.7% by weight, 0.6% by weight, % by weight or 0.5% by weight; 0.5% by weight to 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.9% by weight, 0.8% by weight, 0.7% by weight or 0.6% by weight; 0.6% to 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.9% by weight, 0.8% by weight or 0.7% by weight;0.7% to 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.9% by weight or 0.8% by weight; 0.8% to 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight or 0.9% by weight; 0.9% to 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, %, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight or 1% by weight; 1% to 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 14% by weight, 13% by weight, 12% by weight %, 11% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight or 2% by weight; 2% by weight to 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight or 3% by weight;3% to 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight or 4% by weight; 4% to 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight %, 40 weight%, 35 weight%, 30 weight%, 25 weight%, 20 weight%, 15 weight%, 14 weight%, 13 weight%, 12 weight%, 11 weight%, 10 weight%, 9 weight%, 8 weight%, 7 weight%, 6 weight% or 5 weight%; 5 weight% to 90 weight%, 85 weight%, 80 weight%, 75 weight%, 70 weight%, 65 weight%, 60 weight%, 55 weight%, 50 weight%, 45 weight%, 40 weight%, 35 weight%, 30 weight%, 25 weight%, 20 weight%, 15 weight%, 14 weight%, 13 weight%, 12 weight%, 11 weight%, 10 weight%, 9% by weight, 8% by weight, 7% by weight or 6% by weight; 6% to 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9% by weight, 8% by weight or 7% by weight; 7% to 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight %, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9% by weight or 8% by weight; 8% to 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight or 9% by weight;9% to 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 14% by weight, 13% by weight, 12% by weight, 11% by weight or 10% by weight; 10% to 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 14% by weight, 13% by weight, 12% by weight or 11% by weight; 11% to 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 14% by weight, 13% by weight or 12% by weight; 12% to 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight %, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 14% by weight or 13% by weight; 13% to 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight or 14% by weight; 14% to 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight %, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight or 15% by weight; 15% to 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight or 20% by weight; 20% to 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight; 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight or 25% by weight; 25% to 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight or 30% by weight; 30% to 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight %, 50% by weight, 45% by weight, 40% by weight or 35% by weight; 35% by weight to 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight or 40% by weight; 40% by weight to 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight or 45% by weight; 44% by weight to 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight or 50% by weight; 50% to 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight or 55% by weight; 55% to 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight or 60% by weight; 60% to 90% by weight, 5%, 80%, 75%, 70% or 65% by weight; 65% to 90%, 85%, 80%, 75% or 70% by weight; 70% to 90%, 85%, 80% or 75% by weight; 75% to 90%, 85% or 80% by weight; 80% to 90% or 85% by weight; or 85% to 90% by weight of non-animal protein.

[0078] The non-animal protein may be a natural or recombinant non-animal protein, or a combination thereof. In some embodiments, the non-animal protein is a hydrolyzed natural or recombinant non-animal protein. In some such embodiments, the hydrolyzed non-animal protein does not contain terminal leucine and / or valine amino acids as terminal leucine and valine amino acid residues may impart a bitter taste to the protein.

[0079] In some embodiments, at least a portion of the non-animal protein is derived from pea (i.e., pea protein). The pea protein may be derived from whole pea or from components of pea according to methods commonly known in the art. The pea may be standard pea (i.e., non-genetically modified pea), commercial pea, genetically modified pea, or combinations thereof. In some such embodiments, the pea protein is Pisum sativum protein.

[0080] In some embodiments, at least a portion of the non-animal protein is of fungal origin (ie, fungal protein). In some embodiments, the fungal protein is native to one of the fungi disclosed herein (e.g., Aspergillus niger, Aspergillus niger var. awamori, Aspergillus oryzae, Candida guilliermondii, Candida lipolytica, Candida pseudotropicalis, Candida utilis, Chrysosporium lucknowense, Endothia parasitica, Eremothecium ashbyii, Fusarium moniliforme, Kluyveromyces lactis, Kluyveromyces marxianus var. lactis, Morteirella vinaceae var. raffinoseutilizer, Mucor miehei, Mucor miehei var. Cooney et Emerson, Mucor pusillus Lindt, Myceliophthora thermophile, Penicillium roquefortii, Pichia pastoris, Rhizopus niveus, Saccharomyces cerevisiae, Saccharomyces fragilis and Trichoderma reesei. In some embodiments, the fungal protein has a similar charge (isoelectric point, pI) and / or size (molecular weight) to the milk proteins contained in the food product. Non-limiting examples of fungal proteins include glucoamylase, xylanase, amylase, glucanase, members of the SUN family (Sim1p, Uth1p, Nca3p, Sun4p), elongation factor 1-alpha and mitochondrial leucyl-tRNA synthetase. In some embodiments, the fungal protein is a secreted fungal protein.Non-limiting examples of secreted fungal proteins include alpha-amylase, alpha-galactosidase, cellulase, endo-1,4-beta-xylanase, endoglucanase, exo-1,4-beta-xylosidase, glucoamylase, peptidase, aspergillopepsin-1, 1,4-beta-D-glucan cellobiohydrolase A, alpha-galactosidase A, alpha-galactosidase B, alpha-galactosidase D, alpha-glucuronidase A, beta-galactosidase C, glucan 1,3-beta-glucosidase A, and glucan endo-1,3-beta-glucosidase eglC.

[0081] The non-animal protein can also be a protein that is at least 80% (e.g., at least 80%, at least 85%, at least 90%, at least 91%, at least 92%, at least 93%, at least 94%, at least 95%, at least 96%, at least 97%, at least 98%, at least 99%, or at least 99.5%) identical to the respective non-animal protein, and the nucleic acid encoding the non-animal protein can also be a nucleic acid encoding a protein that is at least 80% (e.g., at least 80%, at least 85%, at least 90%, at least 91%, at least 92%, at least 93%, at least 94%, at least 95%, at least 96%, at least 97%, at least 98%, at least 99%, or at least 99.5%) identical to the respective naturally occurring non-animal protein.

[0082] In some embodiments, the non-animal proteins have the same or similar properties as dairy proteins. In some embodiments, the non-animal proteins have different properties than dairy proteins. Examples of such properties include solubility, turbidity, effect on viscosity, thermal stability (i.e., aggregation or precipitation behavior upon heating), specific types or amounts of compounds (e.g., water, minerals [e.g., calcium, phosphate, zinc], vitamins [e.g., vitamin D], micronutrients, carotenoids), cellular localization (e.g., completely extracellular, partially extracellular), glycosylation pattern, phosphorylation pattern, amphiphilicity, emulsifying properties, foam-forming ability, [i.e., ability to form stable foams], flavor-binding ability, water-binding ability, ability to form heat- or pressure-induced gels, spectral absorption pattern, rennet cleavage site, specific types or amounts of compounds (e.g., water, minerals, These include the ability to form micelles that encapsulate various nutrients (e.g., calcium, phosphate, zinc), vitamins (e.g., vitamin D), micronutrients, carotenoids), form micelles of a particular size, form micelles of a particular digestibility, form micelles with a particular stability at a particular temperature (e.g., refrigerated, ambient, heat), form micelles with emulsifying qualities similar to or better than those found in milk and other dairy products, form micellar aggregates (e.g., in response to changes in pH, salt concentration, enzymes (e.g., rennin, "rennet coagulation"]), and the ability to be encapsulated by micelles.

[0083] In some embodiments, the non-animal protein comprises a phosphate group. Examples of plant phosphoproteins include, but are not limited to, those listed in Table 2.

[0084] [Table 2-1]

[0085] [Table 2-2]

[0086] [Table 2-3]

[0087] In some embodiments, the non-animal protein has a phosphorylation pattern similar or similarly distributed to the milk protein. In some embodiments, the non-animal protein comprises carbohydrate groups (e.g., glycosylation groups). In some embodiments, the non-animal protein has a glycosylation pattern similar or similarly distributed to the milk protein. In some embodiments, the non-animal protein has a uniform distribution of hydrophobic and hydrophilic residues. In some embodiments, the non-animal protein has hydrophobic sites similar or similarly distributed to the milk protein. In some embodiments, the non-animal protein has hydrophilic sites similar or similarly distributed to the milk protein. In some embodiments, the non-animal protein has a uniform distribution of basic and acidic residues (i.e., is amphipathic in the unfolded conformation). In some embodiments, the non-animal protein has acidic sites similar or similarly distributed to the milk protein. In some embodiments, the non-animal protein has basic sites similar or similarly distributed to the milk protein. In some embodiments, the non-animal protein is lipid soluble. In some embodiments, the non-animal protein is water soluble.

[0088] In some embodiments, the non-animal protein has a similar or better ability to form micelles than casein. In some embodiments, the non-animal protein can form micelles without casein. In some embodiments, the non-animal protein can form micelles with one or more caseins that mimic similar or better emulsion quality than micelles formed only with casein. In some embodiments, the non-animal protein can form micelles without casein that mimic similar or better emulsion quality than micelles formed only with casein. In some embodiments, the non-animal protein can form micelles with one or more caseins that encapsulate different types or amounts of compounds (e.g., water, minerals [e.g., calcium, phosphate, zinc], vitamins [e.g., vitamin D], micronutrients, carotenoids) than those encapsulated by micelles formed with casein alone. In some embodiments, the non-animal protein can form micelles without casein that encapsulate different types or amounts of compounds than those encapsulated by micelles formed with casein alone.

[0089] Suitable non-animal proteins can be identified by obtaining a secretome (i.e., obtained, for example, by culturing a non-animal source in liquid medium and removing the cells from the cell culture (e.g., via centrifugation) and optionally concentrating the remaining culture medium, or by sequencing the genome and identifying secreted proteins in silico, for example, as described by Mattanovich et al. [Microbial Cell Factories 2009, 8:29]), a whole cell extract, or a fractionated whole cell extract of a non-animal source, optionally partially digesting, glycosylated, phosphorylated, or otherwise enzymatically treating the proteins, and then screening in an assay (e.g., a high-throughput assay) for proteins with similar, identical, or different properties compared to milk proteins. In some embodiments, non-animal proteins are identified by screening a calcium-rich fraction of soy protein for proteins with similar, identical, or different properties compared to milk proteins.

[0090] A suitable assay for determining the ability of a protein to form micelles is by combining the constituent proteins (e.g., casein, non-animal protein), homogenizing the mixture, isolating the micelles (e.g., by centrifugation), and quantifying the micelles. A suitable assay for determining the encapsulation ability of a micelle is by combining the constituent proteins (e.g., casein, non-animal protein) with the compound to be encapsulated, homogenizing the mixture, isolating the micelles (e.g., by centrifugation), and quantifying the amount of compound encapsulated in the remaining solution.

[0091] In some embodiments, the non-animal protein readily associates with other proteins. In some embodiments, the non-animal protein is capable of binding calcium. In some embodiments, the non-animal protein is a secreted protein. In some embodiments, the non-animal protein is resistant to degradation by proteases. In some embodiments, the non-animal protein comprises the extracellular domain of a fungal flocculation protein (i.e., a flocculin, e.g., flocculin FLO5 of Saccharomyces cerevisiae).

[0092] In some embodiments, the non-animal protein comprises a domain of a legume nodule protein (e.g., NodO of Rhizobium leguminosarum and its homolog in Lotus japonicus). In some embodiments, the non-animal protein is a C2 domain ABA protein of Arabidopsis thaliana (CARS). In some embodiments, the non-animal protein is a heat shock protein (e.g., Uniprot ID C4QZS3). In some embodiments, the non-animal protein is a protease (e.g., Komagataella pastoris vacuolar aspartyl protease (proteinase A), Komagataella pastoris vacuolar proteinase B (YscB). In some embodiments, the non-animal protein is a peptidase.

[0093] Lipids In some embodiments, the food provided herein further comprises lipids. Lipids are present, for example, in dairy products and are important for sensory properties such as mouthfeel and consistency. In addition, lipids provide nutritional and health benefits. Furthermore, lipids can affect the flavor and / or odor of food.

[0094] In some embodiments, the food products provided herein comprise one or more lipids selected from the group consisting of fats, oils, monoglycerides, diglycerides, triglycerides, phospholipids, and free fatty acids. In some embodiments, the food products are essentially free of animal lipids. In some embodiments, the food products comprise only saturated lipids. In some embodiments, the food products comprise only unsaturated lipids. In some embodiments, the food products comprise saturated and unsaturated lipids.

[0095] Non-limiting examples of oils include vegetable oils (e.g., sunflower oil, coconut oil, mustard oil, peanut oil, canola oil, corn oil, cottonseed oil, linseed oil, olive oil, palm oil, rapeseed oil, safflower oil, sesame oil, soybean oil, almond oil, beech nut oil, Brazil nut oil, cashew oil, hazelnut oil, macadamia nut oil, mongo nut oil, pecan oil, pine nut oil, pistachio nut oil, walnut oil, avocado oil, grape oil), microbial derived oils, algae derived oils, fungal derived oils, marine animal oils (e.g., Atlantic fish oil, Pacific fish oil, heat-treated fish oil, light and and heavy brown fish oil, bonito oil, sardine oil, tuna oil, sea bass oil, halibut oil, marlin oil, barracuda oil, cod oil, menhaden oil, sardine oil, anchovy oil, capelin oil, Atlantic cod oil, Atlantic herring oil, Atlantic mackerel oil, Atlantic menhaden oil, salmon oil and shark oil, squid oil, cuttlefish oil, octopus oil, krill oil, seal oil, whale oil), non-essential oils, essential oils, natural oils, non-hydrogenated oils, partially hydrogenated oils, hydrogenated oils (e.g., hydrogenated coconut oil), crude oils, semi-refined (also called refining alkali) oils and refined oils. In some embodiments, longer chain oils (e.g., sunflower oil, corn oil, olive oil, soybean oil, peanut oil, walnut oil, almond oil, sesame oil, cottonseed oil, canola oil, safflower oil, linseed oil, palm oil, palm kernel oil, palm fruit oil, coconut oil, babassu oil, shea butter, mango butter, cocoa butter, wheat germ oil, rice bran oil, genetically engineered sunflower oil that overexpresses 400% oleic acid) are combined with short chain triglycerides to produce transesterified fatty acid esters. Many different flavor profiles can be created by incorporating various combinations of triglycerides and longer chain oils.

[0096] Non-limiting examples of mono- and diglycerides include plant-derived mono- and diglycerides (e.g., mono- and diglycerides from sunflower, coconut, peanut, cottonseed, olive, palm, rapeseed, safflower, sesame, soybean, almond, beechnut, Brazil nut, cashew, hazelnut, macadamia nut, mongo nut, pecan, pine nut, pistachio, walnut and avocado). Mono- and diglycerides can include any acyl chain of the free fatty acids listed herein. Further examples of mono- and diglycerides are known in the art.

[0097] Non-limiting examples of free fatty acids include butyric acid, caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, cerotic acid, myristoleic acid, palmitoleic acid, sapienic acid, oleic acid, elaidic acid, vaccenic acid, linoleic acid, linoleic acid, α-linolenic acid, arachidonic acid, eicosapentaenoic acid, erucic acid, docosahexaenoic acid, omega fatty acids (e.g., arachidonic acid, omega-3-fatty acids, omega-6-fatty acids, omega-7 fatty acids, omega-9-fatty acids), fatty acids having an even number of carbons from 4 to 16 carbons in length, monosaturated acids [especially 18 carbons], fatty acids with low interfacial tension. (For example, less than 20, less than 15, less than 11, less than 9, less than 7, less than 5, less than 3, less than 2, less than 1 or less than 0.5 dynes / cm, 0.1 to 20, 1 to 15, 2 to 9, 3 to 9, 4 to 9, 5 to 9, 2 to 7, 0.1 to 5, 0.3 to 2 or 0.5 to 1 dynes / cm, 0.1, 0.5, 1.0, 1.5, 2.0, 2.5, 3.0, 3.5, 4.0 , 4.5, 5.0, 5.5, 6.0, 6.5, 7.0, 7.5, 8.0, 8.5, 9.0, 9.5, 10.0, 10.5, 11.0, 11.5, 12.0, 12.5, 13.0, 13.5, 14.0, 14.5, 15.0, 15.5, 16.0, 16.5, 17.0, 17.5, 18.0, 18.5, 19.0, 19.5 or 20.0), butyric (4:0) or caproic (6:0) acids esterified at sn-3, medium chain fatty acids (8:0 to 14:0) and 16:0 esterified at positions sn-1 and sn-2, stearic acid (18:0) fatty acids located at position sn-1, oleic acid (18:1) fatty acids located at positions sn-1 and sn-3, fatty acids having a range of carbon atoms (e.g., 8-40, 10-38, 12-36, 14-34, 16-32, 18-30, or 20-28 carbon atoms), The free fatty acids include fatty acids that are free of glyceryl or glyceryl esters, fatty acids that contain at least one unsaturated bond (i.e., a carbon-carbon double or triple bond, e.g., at least 2, at least 3, at least 4, at least 5, at least 6, at least 7, or at least 8 carbon-carbon double and / or triple bonds), fatty acids that have conjugated unsaturated bonds (i.e., at least one pair of carbon-carbon double and / or triple bonds joined together and without a methylene (CH2) group between them [e.g., 4CH:CHi CH:CHi]), and derivatives of the above fatty acids (e.g., esters [e.g., methyl and ethyl esters], salts [e.g., sodium and potassium salts], triglyceride derivatives, diglyceride derivatives, monoglyceride derivatives). The free fatty acids can be unsaturated or saturated. In some embodiments, the free fatty acids are not derived from or produced by a mammal. Further examples of free fatty acids are known in the art.

[0098] Non-limiting examples of phospholipids include lecithin phospholipids (e.g., soybean lecithin phospholipids, sunflower lecithin phospholipids, cotton lecithin phospholipids, rapeseed lecithin phospholipids, rice bran lecithin phospholipids, and corn lecithin phospholipids), cardiolipin, ceramide phosphocholine, ceramide phosphoethanolamine, glycerophospholipids, phasatidic acid, phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphospingolipids, and phosphatidylserine. In some embodiments, the phospholipids are not derived from or produced by a mammal. Further aspects of phospholipids are known in the art.

[0099] Non-limiting examples of triglycerides include tributyrin, short-chain triglycerides, short-chain triglycerides containing three oleic acids; short-chain triglycerides containing hexanoic acid; short-chain triglycerides containing hexanoic acid and butyric acid; short-chain triglycerides containing hexanoic acid and decanoic acid; and short-chain triglycerides containing one butyric acid, one hexanoic acid and one octanoic acid. In some embodiments, the flavor profile of the compositions provided herein is adjusted by incorporating synthetic short-chain triglycerides combined with a vegetable-based oil (e.g., sunflower oil) in a desired combination. For example, a mixture of [C18 C18 C6] and [C18 C6 C18] provides a different flavor profile than a mixture of [C18 C4 C4] and [C18 C10 C10].

[0100] In some embodiments, the food products provided herein comprise a food product that is 0% to 50%, 45%, 40%, 35%, 30%, 25%, 20%, 15%, 10%, 9%, 8%, 6%, 5%, 4%, 3%, 2%, 1%, 0.5%, 0.4%, 0.3%, 0.2% or 0.1% by weight; 0.1% to 50%, 45%, 40%, 35%, 30%, 25%, 20%, 15%, 10%, 9%, 8%, 7%, 6%, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.5% by weight, 0.4% by weight, 0.3% by weight or 0.2% by weight; 0.2% by weight to 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.5% by weight, 0.4% by weight or 0.3% by weight; 0.3% by weight to 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 10% by weight %, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.5% by weight or 0.4% by weight; 0.4% to 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight or 0.5% by weight; 0.5% to 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 10% by weight, 9% by weight, %, 8%, 7%, 6%, 5%, 4%, 3%, 2% or 1% by weight; 1% to 50%, 45%, 40%, 35%, 30%, 25%, 20%, 15%, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3% or 2% by weight; 2% to 50%, 45%, 40%, 35%, 30%, 25%, 20%, 15%, 10%, 9%, 8%, 7%, 6%, 5%, 4% or 3% by weight;3% to 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight or 4% by weight; 4% to 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight or 5% by weight; 5% to 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight or 6% by weight;6% to 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 10% by weight, 9% by weight or 8% by weight;7% to 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 10% by weight, 9% by weight or 8% by weight;8% to 5 0% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 10% by weight or 9% by weight; 9% to 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight or 10% by weight; 10% to 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight or 15% by weight; 15% to 50% by weight, 45% by weight, 40% by weight, 35% by weight %, 30%, 25% or 20% by weight; 20% to 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% or 25% by weight; 25% to 50% by weight, 45% by weight, 40% by weight, 35% by weight or 30% by weight; 30% to 50% by weight, 45% by weight, 40% by weight or 35% by weight; 35% to 50% by weight, 45% by weight or 40% by weight; 40% to 50% by weight or 45% by weight; or 45% to 50% by weight;

[0101] In some embodiments, the food products provided herein comprise a food product that is 0% to 50%, 40%, 35%, 30%, 25%, 20%, 15%, 10%, 9%, 8%, 6%, 5%, 4%, 3%, 2%, 1%, 0.5%, 0.4%, 0.3%, 0.2% or 0.1% by weight; 0.1% to 50%, 40%, 35%, 30%, 25%, 20%, 15%, 10%, 9%, 8%, 7%, 6%, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.5% by weight, 0.4% by weight, 0.3% by weight or 0.2% by weight; 0.2% by weight to 50% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.5% by weight, 0.4% by weight or 0.3% by weight; 0.3% by weight to 50% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 10% by weight %, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.5% by weight or 0.4% by weight; 0.4% to 50% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 15% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 15% by weight, 10% by weight, 9% by weight, %, 8%, 7%, 6%, 5%, 4%, 3%, 2% or 1% by weight; 1% to 50%, 40%, 35%, 30%, 25%, 20%, 15%, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3% or 2% by weight; 2% to 50%, 40%, 35%, 30%, 25%, 20%, 15%, 10%, 9%, 8%, 7%, 6%, 5%, 4% or 3% by weight;3% to 50% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight or 4% by weight; 4% to 50% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight or 5% by weight; 5% to 50% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight or 6% by weight; 6% to 50% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 10% by weight, 9% by weight, 8% by weight or 7% by weight; 7% to 50% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 10% by weight, 9% by weight or 50% by weight % or 8% by weight; 8% to 50% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 10% by weight or 9% by weight; 9% to 50% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight or 10% by weight; 10% to 50% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight or 15% by weight; 15% to 50%, 40%, 35%, 30%, 25% or 20% by weight; 20% to 50%, 40%, 35%, 30% or 25% by weight; 25% to 50%, 40%, 35% or 30% by weight; 30% to 50%, 40% or 35% by weight; 35% to 50% or 40% by weight; or 40% to 50% by weight of plant-derived lipids;

[0102] carbohydrates In some embodiments, the food products provided herein further comprise carbohydrates, such as those present in dairy products, that provide a sweet taste profile and / or function as a source of immediate energy and nutrients.

[0103] In some embodiments, the food products provided herein include one or more sugars (e.g., monosaccharides, disaccharides, polysaccharides). Non-limiting examples of sugars include glucose, mannose, maltose, fructose, galactose, lactose, sucrose, monatin, and tagatose.

[0104] In some embodiments, the food product comprises: 0.001% to 25% by weight, 20% by weight, 15% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.5% by weight, 0.1% by weight, or 0.01% by weight; 0.001% to 25% by weight, 20% by weight, 15% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.5% by weight, or 0.1% by weight; 0.1% to 25% by weight, 20% by weight, %, 15% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight or 0.5% by weight; 0.5% to 25% by weight, 20% by weight, 15% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight or 1% by weight; 1% to 25% by weight, 20% by weight, 15% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight or 2% by weight; 2% to 25 %, 20% by weight, 15% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight or 3% by weight; 3% to 25% by weight, 20% by weight, 15% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight or 4% by weight; 4% to 25% by weight, 20% by weight, 15% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight or 5% by weight; 5% to 25% by weight, 20% by weight, 15% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight or 6% by weight % by weight; 6% to 25%, 20%, 15%, 10%, 9%, 8% or 7% by weight; 7% to 25%, 20%, 15%, 10%, 9% or 8% by weight; 8% to 25%, 20%, 15%, 10% or 9% by weight; 9% to 25%, 20%, 15% or 10% by weight; 10% to 25%, 20% or 15% by weight; 15% to 25% or 20% by weight; or 20% to 25% by weight carbohydrates.

[0105] In some embodiments, the food product comprises carbohydrates derived from plants (eg, beets, celery, basil, honey, cherries, corn, spinach, plums, kiwi, peas).

[0106] In some embodiments, the food product comprises less than 4.5%, less than 4.25%, less than 4%, less than 3.75%, less than 3.5%, less than 3.25%, less than 3%, less than 2.75%, or less than 2.5% by weight of monosaccharides and / or disaccharides.

[0107] lactic acid bacteria In some embodiments, the food product comprises lactic acid bacteria (i.e., members of the genus Lactobacillales that produce lactic acid during fermentation). Lactic acid bacteria are used in the fermentation production of many dairy and non-dairy foods, including yogurt, cheese, butter, buttermilk, kefir, koumiss, sourdough bread, sorghum beer, cassava, and pickled vegetables. The lactic acid produced by lactic acid bacteria contributes to the necessary low pH conditions. In addition, lactic acid bacteria can contribute taste stimulants and probiotics to the food product.

[0108] Non-limiting examples of suitable lactic acid bacteria include Lactobacillus acidophilus, Lactobacillus klebsiella, Lactobacillus leuconostoc, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus plantarum, Lactobacillus caret, Lactobacillus pentoaceticus, Lactobacillus brevis, Lactobacillus thermophilus and other members of the genera Lactobacillus, Leuconostoc, Pediococcus, Lactococcus and Streptococcus, as well as the more peripheral Aerococcus, Carnobacterium, Enterococcus, Oenococcus, Sporolactobacillus, Tetragenococcus, Vagococcus and Weissell, which are not approved by federal or local regulatory agencies (e.g., the U.S. Food and Drug Administration). It has been classified by the Food and Drug Administration (FDA) as safe for consumption by humans and / or other animals.

[0109] In some embodiments, the food product is induced by the fermentative production of lactic acid by lactic acid bacteria contained in the food product. In some such embodiments, the food product comprises lactic acid. In some such embodiments, the food product comprises at least 0.5% by weight lactic acid. In some such embodiments, the food product comprises less than 7.5, less than 7, less than 6.5, less than 6, less than 5.5, less than 5, less than 4.9, less than 4.8, less than 4.7, less than 4.6 or less than 4.5; 3.8 to 7.5, 7, 6.5, 6, 5.5, 5, 4.9, 4.8, 4.7, 4.6, 4.5, 4.4, 4.3, 4.2, 4.1, 4 or 3.9; 3.9 to 7.5, 7, 6.5, 6, 5.5, 5, 4.9 ,4.8,4.7,4.6,4.5,4.4,4.3,4.2,4.1,4;4~7.5,7,6.5,6,5.5,5,4.9,4.8,4.7,4.6,4.5,4.4,4.3,4.2,4.1;4.1~7.5,7,6.5,6,5.5,5,4.9,4.8,4.7,4.6,4.5,4.4,4.3,4.2;4.2~7.5,7,6.5,6,5.5,5,4.9,4.8,4 .7, 4.6, 4.5, 4.4, 4.3;4.3-7.5, 7, 6.5, 6, 5.5, 5, 4.9, 4.8, 4.7, 4.6, 4.5, 4.4;4.4-7.5, 7, 6.5, 6, 5.5, 5, 4.9, 4.8, 4.7, 4.6, 4.5;4.5-7.5, 7, 6.5, 6, 5.5, 5, 4.9, 4.8, 4.7, 4.6;4.6-7.5, 7, 6.5, 6, 5.5, 5, 4.9, 4.8, 4. .7; 4.7 to 7.5, 7, 6.5, 6, 5.5, 5, 4.9 or 4.8; 4.8 to 7.5, 7, 6.5, 6, 5.5, 5, 4.9 or 4.8; 4.9 to 7.5, 7, 6.5, 6, 5.5 or 5; 5 to 7.5, 7, 6.5, 6 or 5.5; 5.5 to 7.5, 7, 6.5 or 6; 6 to 7.5, 7 or 6.5; 6.5 to 7.5 or 7; or 7 to 7.5.

[0110] Micellar In some embodiments, the food products provided herein further comprise micelles.

[0111] Micelles are generally (or approximately) spherical supramolecular structures that exist as dispersions within a composition and can encapsulate components such as water, minerals (mainly calcium and phosphorus) and vitamins. Micelles can be obtained by combining micelle-forming proteins (e.g., casein, whey protein or non-animal proteins) with certain desirable attributes, homogenizing the mixture and isolating the micelles (e.g., by centrifugation).

[0112] In some embodiments, the food products provided herein comprise a food product having a composition comprising: 0.1% by weight to 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, or 0.5% by weight; 0.5% by weight to 95% , 90%, 85%, 80%, 75%, 70%, 65%, 60%, 55%, 50%, 45%, 40%, 35%, 30%, 25%, 20%, 15%, 14%, 13%, 12%, 1 1% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight; 1% by weight ~ 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 5 0% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight or 2% by weight; 2% to 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 14% by weight , 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight or 3% by weight; 3% by weight to 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight or 4% by weight;4% by weight to 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight or 5% by weight; 5% by weight to 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight %, 45 weight%, 40 weight%, 35 weight%, 30 weight%, 25 weight%, 20 weight%, 15 weight%, 14 weight%, 13 weight%, 12 weight%, 11 weight%, 10 weight%, 9 weight%, 8 weight%, 7 weight% or 6 weight%; 6 weight% to 95 weight%, 90 weight%, 85 weight%, 80 weight%, 75 weight%, 70 weight%, 65 weight%, 60 weight%, 55 weight%, 50 weight%, 45 weight%, 40 weight%, 35 weight%, 30 weight%, 25 weight%, 20 weight%, 15 weight%, 14 weight%, 13 weight%, 12 weight%, 11 weight%, 1 0% by weight, 9% by weight, 8% by weight or 7% by weight; 7% to 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9% by weight or 8% by weight; 8% to 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight %, 50%, 45%, 40%, 35%, 30%, 25%, 20%, 15%, 14%, 13%, 12%, 11%, 10% or 9% by weight; 9% to 95%, 90%, 85%, 80%, 75%, 70%, 65%, 60%, 55%, 50%, 45%, 40%, 35%, 30%, 25%, 20%, 15%, 14%, 13%, 12%, 11% or 10% by weight;10% to 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 14% by weight, 13% by weight, 12% by weight or 11% by weight; 11% to 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 14% by weight, 13% or 12% by weight; 12% to 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight, 14% or 13% by weight; 13% to 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight, 15% by weight or 1 4% by weight; 14% to 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, 20% by weight or 15% by weight; 15% to 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight or 20% by weight; 20% to 95% by weight, 90% by weight, 85% by weight, 80% by weight , 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight or 25% by weight; 25% to 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight or 30% by weight; 30% to 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight or 35% by weight;35% to 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight or 40% by weight; 40% to 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight or 50% by weight; 55% by weight to 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight or 55% by weight; % to 95 wt%, 90 wt%, 85 wt%, 80 wt%, 75 wt%, 70 wt%, 65 wt%, or 60 wt%; 60 wt% to 95 wt%, 90 wt%, 85 wt%, 80 wt%, 75 wt%, 70 wt%, or 65 wt%; 65 wt% to 95 wt%, 90 wt%, 85 wt%, 80 wt%, 75 wt%, or 70 wt%; 70 wt% to 95 wt%, 90 wt%, 85 wt%, 80 wt%, or 75 wt%; 75 wt% to 95 wt%, 90 wt%, 85 wt%, or 80 wt%; 80 wt% to 95 wt%, 90 wt%, or 85 wt% to 95 wt%, 90 wt%; or 90 wt% to 95 wt% micelles.

[0113] In some embodiments, the food product comprises micelles comprising recombinant and / or natural casein. In some embodiments, the food product comprises micelles comprising recombinant and / or natural whey protein. In other embodiments, the food product comprises micelles comprising recombinant and / or natural casein and non-animal proteins. In other embodiments, the food product comprises micelles comprising recombinant and / or natural whey protein and non-animal proteins. In other embodiments, the food product comprises micelles formed exclusively from non-animal proteins.

[0114] In some embodiments, the micelles comprise κ-casein (e.g., any of the κ-caseins described herein), hi some embodiments, the micelles comprise κ-casein (e.g., any of the κ-caseins described herein) and β-casein (e.g., any of the β-caseins described herein). In some such embodiments the ratio of β-casein to κ-casein in the micelles is 2:1 to 5.5:1, 2:1 to 5:1, 2:1 to 4.5:1, 2:1 to 4:1, 2:1 to 3.5:1, 2:1 to 3:1, 2:1 to 2.5:1, 2.5:1 to 5:1, 2.5:1 to 4.5:1, 2.5:1 to 4:1, 2.5:1 to 3.5:1, 2.5:1 to 3:1, 3:1 to 5:1, 3:1 to 4.5:1, 3:1 to 4:1, 3:1 to 3.5:1, 3.5:1 to 5:1, 3.5:1 to 4.5:1, 3.5:1 to 4:1, 4:1 to 5:1, 4:1 to 4.5:1 or 4.5:1 to 5:1. In some embodiments, the micelles comprise β-lactoglobulin.

[0115] In some embodiments, the micelles are 20 nm to 350 nm, 320 nm, 300 nm, 280 nm, 260 nm, 240 nm, 220 nm, 200 nm, 180 nm, 160 nm, 140 nm, 120 nm, 100 nm, 80 nm, 60 nm, or 40 nm; 40 nm to 350 nm, 340 nm, 320 nm, 300 nm, 280 nm, 260 nm, 240 nm, 220 nm, 200 nm, 180 nm, 160 nm, 140 nm, 120 nm, 100 nm, 80 nm, or 60 nm; 60 nm to 350 nm, 340 nm, 320 nm , 300nm, 280nm, 260nm, 240nm, 220nm, 200nm, 180nm, 160nm, 140nm, 120nm or 100nm; 80nm to 350nm, 340nm, 320nm, 300nm, 280nm, 260nm, 240nm, 220nm, 200nm, 180nm, 160nm, 140nm, 120nm or 100nm; 100nm to 350nm, 340nm, 320nm, 300nm, 280nm, 260nm, 240nm, 220nm, 200nm, 180nm, 160nm, 140nm or 120nm; 120nm~350nm, 340nm, 320nm, 300nm, 280nm, 260nm, 240nm, 220nm, 200nm, 180nm, 160nm or 140nm; 140nm~350nm, 340nm, 320nm, 300nm, 280nm, 260nm, 240nm, 220nm, 200nm, 180nm or 160nm; 160nm~350nm, 340nm, 320nm, 300nm, 280nm, 260nm, 240nm, 220nm, 200nm or 180nm; 180nm~350nm, 340nm, 320nm, 300nm, 280nm, 260nm, 240nm, 220nm or 200nm;200nm~350nm, 340nm, 320nm, 300nm, 280nm, 260nm, 240nm or 220nm;220nm~350nm, 340nm, 320nm, 300nm, 280nm, 260nm or 240nm;240nm~350nm, 340nm, 320nm, 300nm, 280nm or 260nm;260nm~350nm, 340nm, 320nm, 300nm or 280nm;or has a diameter (or a population of micelles has an average diameter) of 280 nm to 350 nm, 340 nm, 320 nm, or 300 nm; 300 nm to 350 nm, or 325 nm; or 325 nm to 350 nm;

[0116] In some embodiments the food products provided herein comprise micelles comprising recombinant κ-casein and / or recombinant β-casein and / or β-lactoglobulin, the micelles having any of the subranges of micellar diameters described herein, and the recombinant κ-casein and / or recombinant β-casein and / or β-lactoglobulin are non-glycosylated and / or non-phosphorylated or have a non-native glycosylation and / or phosphorylation pattern.

[0117] The characteristics of micelles may be a major determinant of the desirable attributes of the compositions provided herein. Examples of micelle characteristics include, but are not limited to, micelle composition (e.g., the type and / or amount of protein forming the micelle, the type and / or amount of compound encapsulated by the micelle), the size of the micelle, and the density of the micelle. The size of the micelle can be determined by methods known in the art, including, but not limited to, light scattering, microscopy, and spectroscopy. The density of the micelle can be determined by methods known in the art, including, but not limited to, microscopy and evaporative mass measurement.

[0118] In some embodiments, the food products provided herein comprise micelles of properties (eg, composition, size, density) such that the composition has similar or identical attributes to dairy products. Such similar or identical attributes include, but are not limited to, dairy color (e.g., due to micelles containing colorants, color enhancers or color stabilizers; due to micelle size and / or density on light scattering), dairy aroma (e.g., due to micelles containing flavorings, flavor enhancers or flavor stabilizers), dairy taste (e.g., due to micelles containing taste agents, taste enhancers or taste stabilizers), dairy texture (including, but not limited to, mouthfeel, fattiness, creaminess, viscosity, homogenization, G' storage module value, melting behavior, elongational behavior, gratability, dicability, browning behavior, etc.), dairy digestibility (e.g., due to micelles containing proteins that possess or lack target sites for digestive enzymes), dairy nutrient content (e.g., due to micelles encapsulating specific compounds), dairy shelf life (e.g., due to micelles containing microbial or plant proteases), and dairy versatility (e.g., due to micelles containing casein).

[0119] In some embodiments, the food products provided herein include micelles of such characteristics (e.g., composition, size, density) that the food products have different attributes than dairy products, including, but not limited to, a different nutrient content than dairy products (e.g., protein and / or amino acid content [e.g., due to micelles containing microbial or vegetable proteins], mineral content [e.g., due to micelles encapsulating more calcium and / or other metal ions, such as potassium, sodium, magnesium, zinc, iron, etc.]), less desirable components of dairy products (e.g., free of one or more of allergenic epitopes [e.g., due to micelles containing recombinant α-s1-casein, β-casein, or β-lactoglobulin lacking allergenic epitopes or micelles containing microbial and / or vegetable proteins]), and a longer shelf life than dairy products (e.g., due to micelles containing microbial or vegetable proteases).

[0120] Other Ingredients The food products provided herein may include one or more other ingredients.

[0121] Non-limiting examples of such other ingredients include minerals (e.g., fat-soluble minerals, water-soluble minerals, calcium, phosphorus, potassium, sodium, citrate, chloride, phosphate, magnesium, potassium, zinc, iron, molybdenum, manganese, copper). Minerals can contribute to the structure and stability of the food products provided herein by interacting with fat globules and micelles to maintain the emulsified mixture. Minerals can also affect sensory properties such as mouthfeel, consistency, and to a certain extent, flavor of the food product. Minerals can also improve the nutritional profile of the food product.

[0122] Further non-limiting examples of such other ingredients include vitamins (e.g., fat-soluble vitamins, water-soluble vitamins, thiamine [vitamin B1], riboflavin [vitamin B2], niacin [vitamin B3], pantothenic acid [vitamin B5], vitamin B6 [pyridoxine], vitamin B12 [cobalamin], vitamin C, folate, vitamin A, vitamin D, vitamin E, vitamin K).

[0123] Further non-limiting examples of such other ingredients include colorants, color enhancers, and color stabilizers (eg, titanium dioxide).

[0124] Further non-limiting examples of such other ingredients include taste stimulants, taste enhancers and taste stabilizers (e.g., δ-decalactone, ethyl butyrate, 2-furyl methyl ketone, 2,3-pentanedione, γ-undecalactone, δ-undecalactone, natural flavors, artificial flavors (e.g., chocolate, coffee, strawberry, almond, hazelnut, vanilla, green tea, ice cream, coconut flavors), triglycerides, hydrolyzed casein or whey protein).

[0125] Further non-limiting examples of such other ingredients include sweeteners (e.g., stevia, aspartame, cyclamate, saccharin, sucralose, mogrosides, brazzein, curculin, erythritol, glycyrrhizin, inulin, isomalt, rasititol, mabinlin, malititol, mannitol, miraculin, monatin, monellin, osladin, pentadine, sorbitol, thaumatin, xylitol, acesulfame potassium, advantame, alitame, aspartame-acesulfame, sodium cyclamate, dulsin, glucin, neohesperidin dihydroxydochalcone, neotame, and P-4000). In some embodiments, the sweetener does not contain a carbohydrate.

[0126] Further non-limiting examples of such other ingredients include fragrances, fragrance stabilizers and fragrance enhancers (eg, propylene glycol, glycerol, ethyl alcohol, salt, sugar).

[0127] Further non-limiting examples of such other ingredients include, but are not limited to, shelf life extenders (e.g., carbon monoxide, nitrites, sodium metabisulfite, Bombal, Vitamin E, rosemary extract, green tea extract, catechins, antioxidants).

[0128] Further non-limiting examples of such other components include fungal contaminants. Such fungal contaminants may be derived from recombinant host cells used in embodiments in which milk proteins and / or non-animal proteins are recombinantly produced. In some embodiments, the fungal contaminants are secreted fungal proteins as disclosed herein. In some embodiments, the fungal contaminants have a similar charge (isoelectric point, pI) and / or size (molecular weight) to the milk proteins contained in the food product. Non-limiting examples of fungal contaminants are disclosed herein as fungal proteins and secreted fungal proteins.

[0129] Further non-limiting examples of such other ingredients include anti-caking agents, anti-foaming agents, anti-inflammatory agents, antimicrobial agents, antioxidants, buffering agents, coagulants, coenzymes, enzymes, essential nutrients, essential amino acids, neuroactive compounds, dietary supplements, nutraceuticals, pH and / or ionic strength adjusters (i.e., agents that raise or lower the pH and / or ionic strength of a solution), prebiotics, fiber, probiotic cultures, salts, emulsifiers, stabilizers, and mixtures of any of the other ingredients disclosed herein.

[0130] Further non-limiting examples of such other components include supramolecules other than micelles (ie, complexes of binding molecules (eg, binding proteins)).

[0131] In most embodiments, the food product comprises: 0.001% to 12% by weight, 11% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.5% by weight, 0.1% by weight, 0.05% by weight, 0.01% by weight, or 0.005% by weight; 0.005% to 12% by weight, 11% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.5% by weight, 0.1% by weight, 0.05% by weight, or 0.01% by weight; 0.01% to 12% by weight, 1 1% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.5% by weight, 0.1% by weight or 0.05% by weight; 0.05% to 12% by weight, 11% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.5% by weight or 0.1% by weight; 0.1% to 12% by weight, 11% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight or 0.5% by weight; 0.5% to 12% by weight, 11% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight or 1% by weight;1% to 12% by weight, 11% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight or 2% by weight;2% to 12% by weight, 11% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight or 3% by weight;3% to 12% by weight, 11% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight or 4% by weight;4% to 12% by weight, 11% by weight, 1 0%, 9%, 8%, 7%, 6% or 5% by weight; 5% to 12%, 11%, 10%, 9%, 8%, 7% or 6% by weight; 6% to 12%, 11%, 10%, 9%, 8% or 7% by weight; 7% to 12%, 11%, 10%, 9% or 8% by weight; 8% to 12%, 11%, 10% or 9% by weight; 9% to 12%, 11% or 10% by weight; 10% to 12% or 11% by weight; or 11% to 12% by weight of any one of such other ingredients.

[0132] In some embodiments, the food product comprises: 0.001% to 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.5% by weight, 0.1% by weight, 0.05% by weight, 0.01% by weight, or 0.005% by weight to 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.5% by weight, 0.1% by weight, 0.05% by weight, or 0 .01% by weight0.01% to 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.5% by weight, 0.1% by weight or 0.05% by weight;0.05% to 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.5% by weight or 0.1% by weight;0.1% to 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight %, 3%, 2%, 1% or 0.5% by weight; 0.5% to 10% by weight, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2% or 1% by weight; 1% to 10% by weight, 9%, 8%, 7%, 6%, 5%, 4%, 3% or 2% by weight; 2% to 10% by weight, 9%, 8%, 7%, 6%, 5%, 4% or 3% by weight; 3% to 10% by weight, 9%, 8%, 7%, 6%, 5% or 4% by weight; 4% to 10% by weight, 9%, 8%, 7%, 6% or 5% by weight; 5% to 10% by weight, 9%, 8%, 7% or 6% by weight; 6% to 10% by weight, 9%, 8% or 7% by weight; 7% to 10% by weight, 9% or 8% by weight; 8% to 10% by weight or 9% by weight; or 9% to 10% by weight, including all other ingredients.

[0133] In most embodiments, the food product further comprises water. In some such embodiments, the food product comprises: 2% to 95%, 85%, 75%, 65%, 55%, 45%, 35%, 25%, 15%, 10%, or 5% by weight; 5% to 95%, 85%, 75%, 65%, 55%, 45%, 35%, 25%, 15%, or 10% by weight; 10% to 95%, 85%, 75%, 65%, 55%, 45%, 35%, 25%, or 15% by weight; 15% to 95%, 85%, 75%, 65%, 55%, 45%, 35%, 25%, or 15% by weight. %, 45%, 35% or 25% by weight; 25% to 95% by weight, 85% by weight, 75% by weight, 65% by weight, 55% by weight, 45% by weight or 35% by weight; 35% to 95% by weight, 85% by weight, 75% by weight, 65% by weight, 55% by weight or 45% by weight; 45% to 95% by weight, 85% by weight, 75% by weight, 65% by weight or 55% by weight; 55% to 95% by weight, 85% by weight, 75% by weight or 65% by weight; 65% to 95% by weight, 85% by weight or 75% by weight; 75% to 95% by weight or 85% by weight; or 85% to 95% by weight.

[0134] In some embodiments, one or more of such other components is not derived from or produced by a mammal or mammalian cell.

[0135] attribute The food products provided herein have desirable attributes.

[0136] In some embodiments, the desirable attributes are attributes that are similar or identical to attributes of the dairy product. In some embodiments, the desirable attributes are attributes that are different from attributes of the dairy product.

[0137] In some embodiments, the desired attribute is a desired color. In some such embodiments, the desired color is a dairy color. In other such embodiments, the desired color is a color different from a dairy color. In some such embodiments, the desired color is a fluorescent color. The color of the composition can be evaluated by a panel of expert human subjects. Alternatively, the color of the composition can be described by measuring its spectral absorption pattern using a spectrophotometer or colorimeter (e.g., a microcolor tristimulus colorimeter [Dr. Bruno Lange GmbH (Berlin, Germany)] and the L*a*b color space, for example, according to CIE-LAB (Commission Internationale de l'Eclairage, 1971). Variables that may be titrated to adjust the color of the food products provided herein include, but are not limited to, the amount and / or type of colorant, the amount and / or type of color stabilizer, the amount and / or type of color adjuster, and the characteristics of the micelles (e.g., composition, size, density). In some embodiments, the food products have a L of about 80 to about 95. * Color value, -5~0.5 a * Color value & 4~10 b * In some embodiments, the food product comprises a fluorescent protein selected from the group consisting of green fluorescent protein (GFP), blue fluorescent protein (BFP), cyan fluorescent protein (CFP), yellow fluorescent protein (YFP), orange fluorescent protein (OFP), red fluorescent protein (RFP), and derivatives thereof.

[0138] In some embodiments, the desirable attribute is a desirable taste. In some such embodiments, the desirable taste is a dairy taste. In other such embodiments, the desirable taste is a taste different from a dairy taste. The taste of the composition can be evaluated by a panel of expert human subjects. Alternatively, the taste of the composition can be described using an automated device (e.g., iNSENT TS-5000Z Taste Testing System [Higuchi USA Inc., Japan], Astree tongue system [Alpha MOS America, Hanover, MD)]. Variables that can be titrated to adjust the taste of the food products provided herein include, but are not limited to, the amount and / or type of taste stimulant, the amount and / or type of taste stabilizer, the amount and / or type of taste adjuster, and the amount and / or type of taste blocker.

[0139] In some embodiments, the desirable attribute is a desirable texture (i.e., a mechanical property that correlates with sensory perception), non-limiting examples being mouthfeel, fattiness, creaminess, viscosity, homogenization, richness, thickness, G' storage module value). In some such embodiments, the desirable texture is a dairy texture. In other such embodiments, the desirable texture is a texture different from a dairy texture. The texture of the composition can be evaluated by a panel of expert human subjects. Alternatively, the texture of the composition can be described by dynamic oscillatory rheology, viscosity analysis, flow analysis, melt analysis, shear stress analysis, storage modulus analysis, and texture profile analysis using a texture analyzer. Variables that may be titrated to adjust the texture of the food products provided herein include, but are not limited to, composition (e.g., type and / or amount of dairy protein, type and / or amount of non-animal protein, ratio of dairy protein to non-animal protein, type and / or amount of lipid, type and / or amount of carbohydrate, type and / or amount of micelle, type and / or amount of hydrocolloid, type and / or amount of stabilizer, type and / or amount of emulsifier), micelle characteristics (e.g., composition, size, density), pH, water activity, and production processing conditions (e.g., temperature, hold time at temperature, pH, amount of shear applied, type of inoculum, post-fermentation treatment, and ionic strength).

[0140] In some embodiments, the desired attribute is a desired digestibility. In some such embodiments, the desired digestibility is that of dairy products. In other such embodiments, the desired digestibility is a digestibility different from that of dairy products. The digestibility of the composition can be illustrated by incubating the composition in the presence of a digestive enzyme (e.g., porcine pepsin) and in the digestive tract (e.g., in the presence of simulated gastric fluid with an acidic pH). Variables that can be titrated to modulate the digestibility of the foods provided herein include, but are not limited to, the content of proteins containing target sites for digestive enzymes, heat treatment, and anti-nutritional factor content.

[0141] In some embodiments, the desirable attribute is a desirable nutrient content. In some such embodiments, the desirable nutrient content is the nutrient content of a dairy product. In other such embodiments, the desirable nutrient content is a nutrient content that is different from the nutrient content of a dairy product (e.g., better amino acid content, better mineral balance). Nutrient content may be defined by protein content, type and / or amount of amino acids, type and / or amount of carbohydrates, type and / or amount of minerals, type and / or amount of vitamins, type and / or amount of bioactive compounds, type and / or amount of micronutrients, type and / or amount of macronutrients, type and / or amount of lactic acid bacteria, PDCAAS score, etc. The nutrient content of the composition can be determined by analytical methods (e.g., AOAC International Standard Methods AOAC 990.03 and AOAC 992.15 for determining protein and amino acid type and / or content, electrophoresis (e.g., SDS-PAGE), liquid column chromatography, immunochemical tests or on-chip electrophoresis (e.g., using the Agilent Protein 80 kit and Agilent 2100 Bioanalyzer); AOAC 954.02 for determining lipid type and / or content) or can be derived from the nutrient content of the components of the food.In some embodiments, the food products provided herein comprise at least 0.5%, 0.6%, 0.7% or 0.8% by weight; 0.5% to 2.5%, 2%, 1.5%, 1.4%, 1.3%, 1.2%, 1.1%, 1.0%, 0.9%, 0.8%, 0.7% or 0.6% by weight; 0.6% to 2.5%, 2%, 1.5%, 1.4%, 1.3%, 1.2%, 1.1%, 1.0%, 0.9%, 0.8%, 0.7% or 0.6% by weight; %, 1.4% by weight, 1.3% by weight, 1.2% by weight, 1.1% by weight, 1.0% by weight, 0.9% by weight, 0.8% by weight or 0.7% by weight; 0.7% by weight to 2.5% by weight, 2% by weight, 1.5% by weight, 1.4% by weight, 1.3% by weight, 1.2% by weight, 1.1% by weight, 1.0% by weight, 0.9% by weight or 0.8% by weight; 0.8% by weight to 2.5% by weight, 2% by weight, 1.5% by weight, 1.4% by weight, 1.3% by weight, 1.2% by weight, 1.1% by weight, 1.0% by weight or 0.9% by weight; 0.9% by weight to 2.5% by weight, 2% by weight, 1.5% by weight, 1.4% by weight, 1.3% by weight, 1.2% by weight, 1.1% by weight or 1.0% by weight; 1.0% by weight to 2.5% by weight, 2% by weight, 1.5% by weight, 1.4% by weight, 1.3% by weight, 1.2% by weight or 1.1% by weight; 1.1% by weight to 2.5% by weight, 2% by weight, 1.5% by weight, 1.4%, 1.3% or 1.2% by weight; 1.2% to 2.5% by weight, 2% by weight, 1.5% by weight, 1.4% or 1.3% by weight; 1.3% to 2.5% by weight, 2% by weight, 1.5% by weight or 1.4% by weight; 1.4% to 2.5% by weight, 2% by weight or 1.5% by weight; 1.5% to 2.5% by weight or 2% by weight; or 2% to 2.5% by weight. In some embodiments, the food product has a PDCAAS score of at least 80; at least 85; at least 90; at least 100; at least 105; at least 110; at least 115; at least 120; at least 125; 80-150, 140, 130, 120, 110, 100 or 90; 90-150, 140, 130, 120, 110 or 100; 100-150, 140, 130, 120 or 110; 110-150, 140, 130 or 120; 120-150, 140 or 130; 130-150 or 140; or 140-150.In some embodiments, the food product comprises less than 4% lactose by weight. In some embodiments, the food product comprises less than 2% monosaccharides by weight. In some embodiments, the food product comprises less than 2% disaccharides by weight. In some embodiments, the food product has a higher content of at least one component selected from the group consisting of calcium, phosphate, B complex vitamins, vitamin A, vitamin D, vitamin E, and vitamin K compared to dairy products.

[0142] In some embodiments, the desired attribute is a desired shelf life. In some such embodiments, the desired shelf life is the shelf life of a dairy product. In other such embodiments, the desired shelf life is a shelf life that is different from the shelf life of a dairy product. The shelf life of a composition can be described by repeatedly measuring key attributes of the composition during storage. Variables that can be titrated to adjust the shelf life of the composition include, but are not limited to, the type and / or amount of protease, microbial load, solids concentration, water activity, redox potential, salt concentration, pH, natural preservative content, and humidity. In some embodiments, the food products provided herein are stable at a temperature of 4C or less for at least 4 days, at least 5 days, at least 6 days, at least 7 days, at least 10 days, at least 15 days, at least 20 days, at least 30 days, at least 40 days, at least 50 days, at least 60 days, at least 70 days, at least 80 days, at least 90 days, 4 days to 25 days, 8 days to 20 days, 15 days to 30 days, or 40 days to 90 days. In some embodiments, the food product is stable at ambient temperature for at least 2 months; at least 3 months; at least 4 months; at least 5 months; at least 6 months; 2 months to 12 months, 10 months, 8 months, 6 months or 4 months; 4 months to 12 months, 10 months, 8 months or 6 months; 6 months to 12 months, 10 months or 8 months; 8 months to 12 months or 10 months; or 10 months to 12 months.

[0143] In some embodiments, the desired attribute is desirable hunger and / or satiety regulation. In some such embodiments, the desirable hunger and / or satiety regulation is the hunger and / or satiety regulation of a dairy product. In other such embodiments, the desirable hunger and / or satiety regulation is different from the hunger and / or satiety regulation of a dairy product. The hunger and / or satiety regulation of the composition can be assessed by a panel of expert human subjects. Variables that can be titrated to modulate hunger and / or satiety regulation of the foods provided herein include, but are not limited to, nutrient content (e.g., type and / or amount of protein, type and / or amount of lipid, type and / or amount of carbohydrate), digestibility, fiber content, and glycemic response.

[0144] In some embodiments, the desirable attribute is desirable versatility (i.e., the ability to use the food in a variety of ways and / or the ability to derive a variety of other compositions from the food). The versatility of dairy milk includes, but is not limited to, the ability to use it to produce other dairy products (e.g., yogurt, cheese, cream, butter). In some such embodiments, the desirable versatility is dairy versatility. In other such embodiments, the desirable versatility is a versatility that is different from the versatility of dairy products. Variables that can be titrated to modulate the versatility of the compositions provided herein include, but are not limited to, the type and / or amount of milk protein, the type and / or amount of non-animal protein, the type and / or amount of protein with rennet cleavage sites, the type and / or amount of carbohydrate, the type and / or amount of lipid, hydrocolloid content, processing conditions (e.g., temperature, retention time, pH, amount of shear), membrane processing, type and / or amount of inoculum, post-fermentation processing, and ionic strength.

[0145] In some embodiments, the desired attribute is the melting behavior of cheese.The melting behavior of the composition can be evaluated, for example, using the Schreiber melting test (Kosikowski, 1977, Pages 331-376 in Cheese Rheology and Texture, CRC Press, Boca Ranton, FL), which involves placing a 0.5 cm (3 / 16 inch) high plug of cheese in a glass Petri dish, heating it in a 232°C (450°F) oven for 5 minutes, then cooling it for 30 minutes, and assigning a score of 0.0 to over 5.5 on the Schreiber scale. In various embodiments, the compositions provided herein have a Schreiber score of 0.0-5.5, 4.5, 3.5, 2.5, 1.5 or 0.5; 0.5-5.5, 4.5, 3.5, 2.5 or 1.5; 1.5-5.5, 4.5, 3.5 or 2.5; 2.5-5.5, 4.5 or 3.5; 3.5-5.5 or 4.5; 4.5-5.5; or greater than 5.5. Variables that can be titrated to modulate the melting behavior of the foods provided herein include, but are not limited to, lipid, water content, hydrocolloid content, emulsifying salt content, pH, and production processing conditions (e.g., shear).

[0146] In some embodiments, the desired attribute is the stretching behavior of cheese.The stretching behavior of the composition can be evaluated, for example, using the pizza cheese fork test.The variables that can be titrated to modulate the stretching behavior of the food provided herein include, but are not limited to, the amount and / or type of protein, the amount and / or type of lipid, water content, calcium content, mineral salt content, pH, the amount and / or type of inoculum, hydrocolloid content, manufacturing method (e.g., pouring, cutting, cooking, holding, plasticizing, brining, cooling) and storage conditions.

[0147] In some embodiments, the desired attribute is cheese grit. The grit of a composition can be evaluated, for example, using particle size analysis, sieve grade, or by measuring hardness, stickiness, and / or viscosity. Variables that can be titrated to modulate the grit of the food products provided herein include, but are not limited to, the amount and / or type of protein, the amount and / or type of lipid, moisture content, pH, calcium content, mineral salt content, the amount and / or type of inoculum, hydrocolloid content, production method (e.g., pouring, cutting, cooking, holding, plasticizing, brining, cooling), storage conditions, and the amount and / or type of anti-caking agent.

[0148] In some embodiments, the desired attribute is the dicability of the cheese. Variables that can be titrated to modulate the dicability of the food products provided herein include, but are not limited to, the amount and / or type of protein, the amount and / or type of lipid, moisture content, pH, calcium content, mineral salt content, amount and / or type of inoculum, hydrocolloid content, production method (e.g., pounding, cutting, cooking, holding, plasticizing, brining, cooling), storage conditions, and amount and / or type of anti-caking agent.

[0149] In some embodiments, the desired attribute is the browning behavior of cheese. The browning behavior of the composition can be evaluated by visual inspection. The variables that can be titrated to modulate the browning behavior of the food products provided herein include, but are not limited to, the amount and / or type of protein, the amount and / or type of lipid, moisture content, pH, calcium content, mineral salt content, the amount and / or type of inoculum, hydrocolloid content, production method (e.g., pouring, cutting, cooking, holding, plasticizing, brining, cooling), storage conditions, the amount and / or type of anti-caking agent, and the amount and / or type of reducing sugar.

[0150] In some embodiments, the desired attribute is cream or ice cream texture (e.g., creaminess, richness, thickness, smoothness, hardness, crystallization, shape retention). The texture of the composition can be evaluated by a panel of expert human subjects, melting tests, shape retention tests, ice crystal counting, high temperature stability tests, and overrun volume analysis. Variables that can be titrated to modulate the texture of the food products provided herein include, but are not limited to, the amount and / or type of protein, the amount and / or type of lipid, the amount and / or type of carbohydrate, moisture content, pH, the amount and / or type of high and low molecular weight components that can affect the freezing point, hydrocolloid content, emulsification content, production method (e.g., pasteurization, holding time, homogenization conditions, cooling / ripening rate, freezing conditions and / or methods, hardening), and storage conditions.

[0151] In some embodiments, the desirable attribute includes absence or low amounts of at least one component found in dairy products. Non-limiting examples of such components include animal lipids (e.g., saturated fat, cholesterol), animal carbohydrates, milk proteins with mammalian glycosylation and / or phosphorylation patterns, proteins with allergenic epitopes (e.g., specific epitopes of α-s1-casein, specific epitopes of β-casein, β-lactoglobulin, certain immunoglobulins, specific epitopes of lactose), antibiotics, hormones (e.g., stress hormones, growth hormones), heavy metals, bacteria (e.g., E. coli, Brucella, Camplyobacter, Listeria, Mycobacterium, Salmonella, Shigella, Yersinia, Giardia), viruses (e.g., Norovirus), and prions. In some embodiments, the food product comprises less than 0.05%, less than 0.04%, less than 0.03%, less than 0.02%, less than 0.01% by weight cholesterol. In some embodiments, the food product does not comprise β-lactoglobulin having a mammalian glycosylation pattern and / or a mammalian phosphorylation pattern. In some such embodiments, the food product comprises only a single type of dairy protein (e.g., only β-lactoglobulin and no other dairy proteins). In some embodiments, the food product comprises at least one ingredient other than non-animal proteins that are not present in dairy products. Non-limiting examples of such ingredients include artificial sweeteners, non-animal lipids, non-animal carbohydrates, and dairy proteins having non-natural glycosylation and / or phosphorylation patterns.

[0152] In some such embodiments, the desirable attribute is not the need for pasteurization or cold transport (e.g., due to the possibility of individually sterilizing the ingredients before combining).Variables that can be titrated to modulate the pasteurization or cold transport requirements of the foods provided herein include, but are not limited to, the amount and type of bacteria in the composition.

[0153] In some embodiments, the desirable attributes persist during storage of the food products provided herein under suitable storage conditions. In some such embodiments, suitable storage conditions include storage at temperatures below 15° C. In some embodiments, the desirable attributes persist over one or more cycles of freeze-thaw. In some such embodiments, the one or more cycles of freeze-thaw are 1 cycle, 2 cycles, 3 cycles, 4 cycles, 5 cycles, 6 cycles or more of freeze-thaw.

[0154] Nutritional Supplements In a further aspect, the present invention provides dietary supplements produced by supplementing an animal-derived food (i.e., a food that includes ingredients derived from an animal) with the food provided herein.

[0155] The amount of food provided herein with respect to the amount of animal-derived food in the blend can vary. In some embodiments, the dietary supplement is 10% to 75%, 70%, 65%, 60%, 55%, 50%, 45%, 40%, 35%, 30%, 25%, 20% or 15% by weight; 15% to 75%, 70%, 65%, 60%, 55%, 50%, 45%, 40%, 35%, 30%, 25% or 20% by weight; 20% to 75%, 70%, 65%, 60%, 55%, 50%, 45%, 40% by weight, ... %, 35%, 30% or 25% by weight; 25% to 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight or 30% by weight; 30% to 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight or 35% by weight; 35% to 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight or 40% by weight; 40% to 75% by weight, 70% by weight, 65% by weight, 60% by weight, 45% to 75% by weight, 70% by weight, 65% by weight, 60% by weight, 55% by weight or 50% by weight; 50% to 75% by weight, 70% by weight, 65% by weight, 60% by weight or 55% by weight; 55% to 75% by weight, 70% by weight, 65% by weight, 60% by weight or 55% by weight; 55% to 75% by weight, 70% by weight, 65% by weight or 60% by weight; 60% to 75% by weight, 70% by weight or 65% by weight; 65% to 75% by weight or 70% by weight; or 70% to 75% by weight %, 70% by weight, 60% by weight, 50% by weight, 40% by weight, 30% by weight, 20% by weight, 10% by weight, 7% by weight, 5% by weight, 3% by weight or 2% by weight; 2% to 99% by weight, 95% by weight, 90% by weight, 80% by weight, 70% by weight, 60% by weight, 50% by weight, 40% by weight, 30% by weight, 20% by weight, 10% by weight, 7% by weight, 5% by weight or 3% by weight; 3% to 99% by weight, 95% by weight, 90% by weight, 80% by weight, 70% by weight, 60% by weight, 50% by weight, 40% by weight, 30% by weight, 20% by weight, 10% by weight, 7% by weight or 5% by weight;5% by weight to 99% by weight, 95% by weight, 90% by weight, 80% by weight, 70% by weight, 60% by weight, 50% by weight, 40% by weight, 30% by weight, 20% by weight, 10% by weight or 7% by weight;7% by weight to 99% by weight, 95% by weight, 90% by weight, 80% by weight, 70% by weight, 60% by weight, 50% by weight, 40% by weight, 30% by weight, 20% by weight to 99% by weight, 95% by weight, 90% by weight, 80% by weight, 70% by weight, 60% by weight, 50% by weight, 40% by weight, 30% by weight or 10% by weight;10% by weight to 99% by weight, 95% by weight, 90% by weight, 80% by weight, 70% by weight, 60% by weight, 50% by weight, 40% by weight, 30% by weight or 20% by weight;20% by weight to 99% by weight, 95% by weight, 90% by weight, 80% by weight, 70% by weight, 60% by weight, 50% by weight, 40% by weight or 30% by weight;30% by weight to 99% by weight %, 95%, 90%, 80%, 70%, 60%, 50% or 40% by weight; 40% to 99%, 95%, 90%, 80%, 70%, 60% or 50% by weight; 50% to 99%, 95%, 90%, 80%, 70% or 60% by weight; 60% to 99%, 95%, 90%, 80% or 70% by weight; 70% to 99%, 95%, 90% or 80% by weight; 80% to 99%, 95% or 90% by weight; 90% to 99% or 95% by weight; or 95% to 99% by weight of a food product provided herein;

[0156] Yogurt-like foods In a further aspect, the present invention provides a yogurt-like food product comprising one or more dairy proteins as disclosed herein and one or more non-animal proteins or hydrolyzed non-animal proteins as disclosed herein and having attributes of a dairy yogurt, as shown in FIG. 1.

[0157] In some embodiments, the yogurt-like food product is 0.5% to 14% by weight, 12% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight or 1% by weight; 1% to 14% by weight, 12% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight or 2% by weight; 2% to 14% by weight, 12% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight or 3% by weight; 3% to 14% by weight, 12% by weight, 10% by weight, 9% by weight, 8% by weight, 7% by weight, 6% by weight, 5% by weight or 4% by weight; 4% to 14% by weight, 12%, 10%, 9%, 8%, 7%, 6% or 5% by weight; 5% to 14%, 12%, 10%, 9%, 8%, 7% or 6% by weight; 6% to 14%, 12%, 10%, 9%, 8% or 7% by weight; 7% to 14%, 12%, 10%, 9% or 8% by weight; 8% to 14%, 12%, 10% or 9% by weight; 9% to 14% by weight, 12% or 10% by weight; 10% to 14% by weight or 12% by weight; or 12% to 14% by weight of total protein (i.e. milk protein and non-animal protein).

[0158] In some embodiments, the yogurt-like food product is 0.1% to 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9% by weight, 8.5% by weight, 8% by weight, 7.5% by weight, 7% by weight, 6.5% by weight, 6% by weight, 5.5% by weight, 5% by weight, 4.5% by weight, 4% by weight, 3.5% by weight, 3% by weight, 2.5% by weight, 2% by weight, 1.5% by weight, 1% by weight or 0.5% by weight; 0.5% to 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9.5% by weight, 9% by weight, 8.5% by weight, 8% by weight, 7.5% by weight, 7% by weight, 6.5% by weight, 6% by weight, 5.5% by weight, 5% by weight, 4.5% by weight, 4% by weight, 3.5% by weight, 3% by weight, 2.5% by weight, 2% by weight, 1.5% by weight, 1% by weight or 0.5% by weight. %, 6.5% by weight, 6% by weight, 5.5% by weight, 5% by weight, 4.5% by weight, 4% by weight, 3.5% by weight, 3% by weight, 2.5% by weight, 2% by weight, 1.5% by weight or 1% by weight; 1% to 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9.5% by weight, 9% by weight, 8.5% by weight, 8% by weight, 7.5% by weight, 7% by weight, 6.5% by weight, 6% by weight, 5.5% by weight, 5% by weight, 4.5% by weight, 4% by weight, 3.5% by weight, 3% by weight, 2.5% by weight, 2% by weight or 1.5% by weight; 1.5% to 14% by weight, 13% by weight, 12% by weight , 11% by weight, 10% by weight, 9.5% by weight, 9% by weight, 8.5% by weight, 8% by weight, 7.5% by weight, 7% by weight, 6.5% by weight, 6% by weight, 5.5% by weight, 5% by weight, 4.5% by weight, 4% by weight, 3.5% by weight, 3% by weight, 2.5% by weight or 2% by weight; 2% to 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9.5% by weight, 9% by weight, 8.5% by weight, 8% by weight, 7.5% by weight, 7% by weight, 6.5% by weight, 6% by weight, 5.5% by weight, 5% by weight, 4.5% by weight, 4% by weight, 3.5% by weight, 3% by weight or 2.5 ... .5% to 14%, 13%, 12%, 11%, 10%, 9.5%, 9%, 8.5%, 8%, 7.5%, 7%, 6.5%, 6%, 5.5%, 5%, 4.5%, 4%, 3.5% or 3% by weight;3% to 14%, 13%, 12%, 11%, 10%, 9.5%, 9%, 8.5%, 8%, 7.5%, 7%, 6.5%, 6%, 5.5%, 5%, 4.5%, 4% or 3.5% by weight;3.5% to 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9.5% by weight, 9% by weight, 8.5% by weight, 8% by weight, 7.5% by weight, 7% by weight, 6.5% by weight, 6% by weight, 5.5% by weight, 5% by weight, or 4% by weight; 4% to 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9.5% by weight, 9% by weight, 8.5% by weight, 8% by weight, 7.5% by weight, 7% by weight, 6.5% by weight, 6% by weight, 5.5% by weight, or 4.5% by weight; 4.5% to 14% by weight, 13% by weight, 2% by weight, 11% by weight, 10% by weight, 9.5% by weight, 9% by weight, 8.5% by weight, 8% by weight, 7.5% by weight, 7% by weight, 6.5% by weight, 6% by weight, 5.5% by weight or 5% by weight; 5% to 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9.5% by weight, 9% by weight, 8.5% by weight, 8% by weight, 7.5% by weight, 7% by weight, 6.5% by weight, 6% by weight or 5.5% by weight; 5.5% to 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9.5% by weight, 9% by weight, 8.5% by weight, 8% by weight, 7. 5% by weight, 7% by weight, 6.5% by weight or 6% by weight; 6% to 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9.5% by weight, 9% by weight, 8.5% by weight, 8% by weight, 7.5% by weight, 7% by weight or 6.5% by weight; 6.5% to 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9.5% by weight, 9% by weight, 8.5% by weight, 8% by weight, 7.5% by weight or 7% by weight; 7% to 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9.5% by weight, 9% by weight, 8.5% by weight , 8% or 7.5% by weight;7.5% to 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9.5% by weight, 9% by weight, 8.5% by weight or 8% by weight;8% to 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9.5% by weight, 9% by weight or 8.5% by weight;8.5% to 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9.5% by weight or 9% by weight;9% to 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight or 9.5% by weight;9.5% to 14%, 13%, 12%, 11% or 10% by weight; 10% to 14%, 13%, 12% or 11% by weight; 11% to 14%, 13% or 12% by weight; 12% to 14% or 13% by weight; or 13% to 14% by weight of milk protein.

[0159] The dairy protein may be native and / or recombinant casein, native and / or recombinant whey protein, or a combination thereof. In some embodiments where the dairy protein is recombinant casein and / or recombinant whey protein, the recombinant casein and / or recombinant whey protein lacks epitopes capable of eliciting an immune response in humans or animals. In some embodiments, the yogurt-like food product comprises a single dairy protein. In some such embodiments, the single dairy protein is β-lactoglobulin. In some such embodiments, the β-lactoglobulin has a native glycosylation and / or phosphorylation pattern as provided herein. In other such embodiments, the β-lactoglobulin has a non-native glycosylation and / or phosphorylation pattern as provided herein. In some embodiments, the β-lactoglobulin consists of a mixture of β-lactoglobulin with a native glycosylation and / or phosphorylation pattern and a non-native glycosylation and / or phosphorylation pattern.

[0160] In some embodiments, the yogurt-like food product is 0.1% to 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9% by weight, 8.5% by weight, 8% by weight, 7.5% by weight, 7% by weight, 6.5% by weight, 6% by weight, 5.5% by weight, 5% by weight, 4.5% by weight, 4% by weight, 3.5% by weight, 3% by weight, 2.5% by weight, 2% by weight, 1.5% by weight, 1% by weight or 0.5% by weight; 0.5% to 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9.5% by weight, 9% by weight, 8.5% by weight, 8% by weight, 7.5% by weight, 7% by weight, 6.5% by weight, 6% by weight, 5.5% by weight, 5% by weight, 4.5% by weight, 4% by weight, 3.5% by weight, 3% by weight, 2.5% by weight, 2% by weight, 1.5% by weight, 1% by weight or 0.5% by weight. %, 6.5% by weight, 6% by weight, 5.5% by weight, 5% by weight, 4.5% by weight, 4% by weight, 3.5% by weight, 3% by weight, 2.5% by weight, 2% by weight, 1.5% by weight or 1% by weight; 1% to 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9.5% by weight, 9% by weight, 8.5% by weight, 8% by weight, 7.5% by weight, 7% by weight, 6.5% by weight, 6% by weight, 5.5% by weight, 5% by weight, 4.5% by weight, 4% by weight, 3.5% by weight, 3% by weight, 2.5% by weight, 2% by weight or 1.5% by weight; 1.5% to 14% by weight, 13% by weight, 12% by weight , 11% by weight, 10% by weight, 9.5% by weight, 9% by weight, 8.5% by weight, 8% by weight, 7.5% by weight, 7% by weight, 6.5% by weight, 6% by weight, 5.5% by weight, 5% by weight, 4.5% by weight, 4% by weight, 3.5% by weight, 3% by weight, 2.5% by weight or 2% by weight; 2% to 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9.5% by weight, 9% by weight, 8.5% by weight, 8% by weight, 7.5% by weight, 7% by weight, 6.5% by weight, 6% by weight, 5.5% by weight, 5% by weight, 4.5% by weight, 4% by weight, 3.5% by weight, 3% by weight or 2.5 ... .5% to 14%, 13%, 12%, 11%, 10%, 9.5%, 9%, 8.5%, 8%, 7.5%, 7%, 6.5%, 6%, 5.5%, 5%, 4.5%, 4%, 3.5% or 3% by weight;3% to 14%, 13%, 12%, 11%, 10%, 9.5%, 9%, 8.5%, 8%, 7.5%, 7%, 6.5%, 6%, 5.5%, 5%, 4.5%, 4% or 3.5% by weight;3.5% to 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9.5% by weight, 9% by weight, 8.5% by weight, 8% by weight, 7.5% by weight, 7% by weight, 6.5% by weight, 6% by weight, 5.5% by weight, 5% by weight, or 4% by weight; 4% to 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9.5% by weight, 9% by weight, 8.5% by weight, 8% by weight, 7.5% by weight, 7% by weight, 6.5% by weight, 6% by weight, 5.5% by weight, or 4.5% by weight; 4.5% to 14% by weight, 13% by weight, 2% by weight, 11% by weight, 10% by weight, 9.5% by weight, 9% by weight, 8.5% by weight, 8% by weight, 7.5% by weight, 7% by weight, 6.5% by weight, 6% by weight, 5.5% by weight or 5% by weight; 5% to 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9.5% by weight, 9% by weight, 8.5% by weight, 8% by weight, 7.5% by weight, 7% by weight, 6.5% by weight, 6% by weight or 5.5% by weight; 5.5% to 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9.5% by weight, 9% by weight, 8.5% by weight, 8% by weight, 7. 5% by weight, 7% by weight, 6.5% by weight or 6% by weight; 6% to 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9.5% by weight, 9% by weight, 8.5% by weight, 8% by weight, 7.5% by weight, 7% by weight or 6.5% by weight; 6.5% to 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9.5% by weight, 9% by weight, 8.5% by weight, 8% by weight, 7.5% by weight or 7% by weight; 7% to 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9.5% by weight, 9% by weight, 8.5% by weight , 8% or 7.5% by weight;7.5% to 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9.5% by weight, 9% by weight, 8.5% by weight or 8% by weight;8% to 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9.5% by weight, 9% by weight or 8.5% by weight;8.5% to 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9.5% by weight or 9% by weight;9% to 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight or 9.5% by weight;9.5% to 14%, 13%, 12%, 11% or 10%; 10% to 14%, 13%, 12% or 11%; 11% to 14%, 13% or 12%; 12% to 14% or 13%; or 13% to 14% by weight of non-animal protein.

[0161] The non-animal protein can be a natural or recombinant non-animal protein, or a hydrolyzed natural or recombinant non-animal protein, or a combination thereof. In some embodiments, the yogurt-like food product comprises at least five different non-animal proteins. In some such embodiments, the non-animal protein is a pea protein. In some such embodiments, the pea protein is a Pisum sativum protein. In some embodiments, the non-animal protein is a fungal protein, as provided herein. In some embodiments, the non-animal protein is a secreted fungal protein, as provided herein. In some embodiments the yogurt-like food product comprises β-lactoglobulin and non-animal protein (e.g. pea protein, hydrolyzed pea protein, secreted fungal protein, hydrolyzed secreted fungal protein or combinations thereof) in a weight ratio of β-lactoglobulin to non-animal protein of about 100:1, about 50:1, about 40:1, about 30:1, about 20:1, about 10:1, about 9:1, about 8:1, about 7:1, about 6:1, about 5:1, about 4:1, about 3:1, about 2:1, about 1:1, about 1:2, about 1:3, about 1:4, about 1:5, about 1:6, about 1:7, about 1:8, about 1:9, about 1:10, about 1:20, about 1:30, about 1:40, about 1:50 or about 1:100.

[0162] In some embodiments, the yogurt-like food product is 0.2% to 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.5% by weight, 0.4% by weight or 0.3% by weight; 0.3% to 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight, 0.5% by weight or 0.4% by weight; 0.4% to 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, 2% by weight, 1% by weight or 0.5% by weight; 0.5% to 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3%, 2% or 1% by weight; 1% to 8%, 7%, 6%, 5%, 4%, 3% or 2% by weight; 2% to 8%, 7%, 6%, 5%, 4% or 3% by weight; 3% to 8%, 7%, 6%, 5% or 4% by weight; 4% to 8%, 7%, 6% or 5% by weight; 5% to 8%, 7% or 6% by weight; 6% to 8% or 7% by weight; or 7% to 8% by weight of lipids derived from a non-animal source (e.g., plants, fungi, microorganisms, algae).

[0163] In some embodiments, the yogurt-like food product is 2.5% to 8% by weight, 7.5% by weight, 7% by weight, 6.5% by weight, 6% by weight, 5.5% by weight, 5% by weight, 4.5% by weight, 4% by weight, 3.5% by weight or 3% by weight; 3% to 8% by weight, 7.5% by weight, 7% by weight, 6.5% by weight, 6% by weight, 5.5% by weight, 5% by weight, 4.5% by weight, 4% by weight or 3.5% by weight; 3.5% to 8% by weight, 7.5% by weight, 7% by weight, 6.5% by weight, 6% by weight, 5.5% by weight, 5% by weight, 4.5% by weight or 4% by weight; 4% to 8% by weight, 7.5% by weight, 7% by weight, 6.5% by weight, 6% by weight, 5.5% by weight, 5% by weight or 4.5% by weight; 4.5% to 8% by weight, 7.5% by weight, 7% by weight, 6.5% by weight, 6% by weight, 5.5% by weight or 5% by weight; 5% to 8% by weight, 7.5% by weight, 7% by weight, 6.5% by weight, 6% by weight or 5.5% by weight; 5.5% to 8% by weight, 7.5% by weight, 7% by weight, 6.5% by weight or 6% by weight; 6% to 8% by weight, 7.5% by weight, 7% by weight or 6.5% by weight; 6.5% to 8% by weight, 7.5% by weight or 7% by weight; 7% to 8% by weight or 7.5% by weight; or 7.5% to 8% by weight of carbohydrates derived from non-animal sources (e.g. plants, fungi, microorganisms, algae).

[0164] In some embodiments, the yogurt-like food comprises less than 3% by weight, less than 2.75% by weight, or less than 2.5% by weight of mono- and disaccharides.

[0165] In some embodiments, the yogurt-like food product further comprises at least 0.5% by weight lactic acid.

[0166] In some embodiments, the yogurt-like food product further comprises between 0.115% and 0.23% calcium by weight.

[0167] In some embodiments, the yogurt-like food is essentially free of whey protein. In some embodiments, the yogurt-like food is essentially free of casein. In some embodiments, the yogurt-like food is essentially free of other animal proteins other than whey protein or casein. Non-limiting examples of such other animal proteins include glycosyl-dependent cell adhesion molecule 1 precursor, beta-2-microglobulin, epididymal secretory protein E1 isoform X1, immunoglobulin lambda-like polypeptide 1 isoform X1, zinc-alpha-2-glycoprotein precursor, immunoglobulin lambda-like polypeptide 1 precursor, folate receptor alpha precursor, immunoglobulin J chain precursor, protein phosphatase 1 regulatory subunit 14A, prostaglandin-H2 D-isomerase precursor, ribonuclease pancreatic precursor, centromere protein M, nucleobodine-1 precursor, allergen Bos d2 precursor, apolipoprotein E precursor, pancreatic secretory granule membrane major glycoprotein GP2 isoform X1, keratin II cytoskeleton 1, ectonucleotide pyrophosphatase / phosphodiesterase family member 6 isoform X7, alpha-1-acid glycoprotein precursor, butyrophilin subfamily 1 member A1 precursor, polymeric immunoglobulin receptor precursor, alpha-2-HS-glycoprotein precursor, xanthine dehydrogenase / oxidase, alpha-1-antiproteinase isoform X1, beta-2-glycoprotein 1 precursor, leucine zipper putative tumor suppressor 2 isoform X1, vitamin D binding protein precursor, ceruloplasmin precursor, multidrug resistance associated protein 4 isoform X4, casein-1 isoform X5, serotransferrin precursor, protein SCAF11 isoform X1, cytoplasmic chromosome 1 heavy chain 1 isoform X1, rho guanine nucleotide exchange factor 1 isoform X6 and precursor isoform X1.

[0168] In some embodiments, the yogurt-like food product is essentially free of lactose.

[0169] In some embodiments, the yogurt-like food product is essentially free of animal fats.

[0170] In some embodiments, the yogurt-like food product is essentially free of animal protein other than one or more dairy proteins.

[0171] In some embodiments, the yogurt-like food product is essentially free of casein, hi some embodiments, the yogurt-like food product is essentially free of whey proteins other than β-lactoglobulin and / or α-lactalbumin.

[0172] In some embodiments, the yogurt-like food product is essentially free of stabilizers (e.g., pectin, locust bean gum, gellan gum, gelatin, xanthan gum, natural or modified food starches and flours, carrageenan, guar gum, tara gum).

[0173] In some embodiments, the yogurt-like food product is a set style yogurt. In some embodiments, the food product is a drinking yogurt.

[0174] In some embodiments, the yogurt-like food product comprises at least 0.5%, at least 1%, at least 1.5%, at least 2% or at least 2.5% by weight of branched chain amino acids.

[0175] In some embodiments, the yogurt-like food product has a saturation rate of less than 5.5, less than 5.3, less than 5.1, less than 5, less than 4.9, less than 4.8, less than 4.7, less than 4.6 or less than 4.5; 3.8 to 5.5, 5, 4.9, 4.8, 4.7, 4.6, 4.5, 4.4, 4.3, 4.2, 4.1, 4 or 3.9; 3.9 to 5.5, 5, 4.9, 4.8, 4.7, 4.6, 4.5, 4.4, 4.3, 4.2, 4.1, 4; 4 to 5.5, 5, 4.9, 4.8, 4.7, 4.6, 4.5, 4.4, 4.3, 4.2, 4.1; 4.1 to 5.5, 5, 4.9, 4.8, 4. 4.4 to 5.5, 5, 4.9, 4.8, 4.7, 4.6, 4.5, 4.4, 4.3; 4.3 to 5.5, 5, 4.9, 4.8, 4.7, 4.6, 4.5, 4.4; 4.4 to 5.5, 5, 4.9, 4.8, 4.7, 4.6, 4.5; 4.5 to 5.5, 5, 4.9, 4.8, 4.7, 4.6; 4.6 to 5.5, 5, 4.9, 4.8, 4.7; 4.7 to 5.5, 5, 4.9 or 4.8; 4.8 to 5.5, 5, 4.9 or 4.8; 4.9 to 5.5 or 5; or 5 to 5.5.

[0176] In some embodiments, the yogurt-like food has a viscosity of 4E+05 to 1E+03 Pa-s at shear rates of 0.01 / s to 0.1 / s. In some embodiments, the yogurt-like food has a viscosity of 1E+04 to 100 Pa-s at shear rates of 0.1 / s to 1 / s. In some embodiments, the yogurt-like food has a viscosity of 1000 Pa-s to 0.1 Pa-s at shear rates of 1 / s to 100 / s. In some embodiments, the yogurt-like food has a viscosity of 4E+05 to 1E+03 Pa-s at shear rates of 0.01 / s to 0.1 / s, a viscosity of 1E+04 to 100 Pa-s at shear rates of 0.1 / s to 1 / s, and a viscosity of 1000 Pa-s to 0.1 Pa-s at shear rates of 1 / s to 100 / s.

[0177] Method for producing food In another aspect, provided herein is a method for producing a food product provided herein, the method including the steps of a) obtaining one or more dairy proteins, b) obtaining one or more non-animal proteins, c) optionally hydrolyzing the one or more non-animal proteins, and d) combining the one or more dairy proteins and the one or more non-animal proteins or the one or more hydrolyzed non-animal proteins under conditions that provide a food product having desirable attributes.

[0178] In some embodiments, the methods for producing the food products provided herein further comprise the step of adding one or more other ingredients (e.g., minerals, lipids, carbohydrates, flavors, colorants, or any of the other ingredients described herein) at any step during the preparation of the food product. As one of skill in the art would understand, the amount of each ingredient used in these methods can be calculated to produce any of the food products described herein.

[0179] Method for obtaining milk proteins and non-animal proteases In some embodiments, the milk protein and / or non-animal protein is obtained from a natural source (e.g., milk, plant, microorganism). Methods for isolating proteins from natural sources are known in the art. Suitable methods include, but are not limited to, methods that provide protein isolates, protein concentrates, protein flours, and partially purified or purified proteins from natural sources.

[0180] In other embodiments, the milk proteins and / or non-animal proteins are obtained as recombinant proteins according to methods known in the art (e.g., Sambrook et al., Molecular Cloning: A Laboratory Manual, 2d ed., Cold Spring Harbor Laboratory Press, Cold Spring Harbor, NY, 1989; Ausubel et al., Current Protocols in Molecular Biology, Greene Publishing Associates, 1992, and Supplements to 2002; Harlow and Lane, Antibodies: A Laboratory Manual, Cold Spring Harbor Laboratory Press, Cold Spring Harbor, NY, 1990; Taylor and Drickamer, Introduction to Glycobiology, Oxford Univ. Press, 2003; Worthington Enzyme Manual, Worthington Biochemical Corp., Freehold, NJ, Handbook of Biochemistry: Section A Proteins, Vol I, CRC Press, 1976; Handbook of Biochemistry: Section A Proteins, Vol I, CRC Press, 1977; II, CRC Press, 1976; Essentials of Glycobiology, Cold Spring Harbor Laboratory Press, 1999).Methods for producing recombinant milk proteins and recombinant non-animal proteins are known in the art (see, e.g., Batt et al. 1990 Agric. Biol. Chem. 54(4):949; Saito et al. 2002 J. Biochemie 132:77; Tatsumi et al. 2012 Biosci. Biotechnol. Biochem. 76(3):478; Katakura et al. 1997 Cytotechnology 23(1-3):133; Choi et al. 2008 Glyconj. J. 25(6):581).

[0181] In some embodiments, the non-animal protein is hydrolyzed prior to use. Hydrolysis of natural or recombinant non-animal protein can be accomplished chemically or enzymatically (e.g., using proteases such as trypsin, pepsin, or chymotrypsin). Alternatively, hydrolyzed recombinant non-animal protein can be obtained by producing recombinant fragments of the non-animal protein (i.e., by fermenting a recombinant host cell that contains a nucleic acid encoding a fragment of the non-animal protein). In some embodiments, the hydrolyzed recombinant non-animal protein is produced in a recombinant host cell that also produces a recombinant protease that can provide a specific mixture of hydrolyzed recombinant non-animal protein.

[0182] Methods for obtaining recombinant milk proteins and recombinant non-animal proteases In some embodiments where the milk protein and / or non-animal protein is obtained as a recombinant protein, the method comprises the steps of: a) obtaining a nucleic acid (e.g., a vector) encoding the recombinant protein; b) introducing the nucleic acid into a host cell to obtain a recombinant host cell; c) culturing the recombinant host cell in a culture medium under conditions suitable for production and / or secretion of the recombinant protein; and d) optionally isolating the recombinant protein.

[0183] The nucleic acid typically comprises a promoter (e.g., a yeast promoter, a bacterial promoter, a mammalian promoter), optionally a sequence encoding a signal sequence, a sequence encoding a protein, and a termination sequence, where the promoter is operably linked to any signal sequence, the optional signal sequence is operably linked to the sequence encoding the protein, and the termination sequence is operably linked to the sequence encoding the protein.

[0184] The promoter may be any suitable promoter that is functional in the host cell. In some embodiments, the promoter is a constitutive promoter. In other embodiments, the promoter is an inducible promoter. Induction may occur, for example, by glucose repression, galactose induction, sucrose induction, or phosphate repression. Non-limiting examples of suitable promoters include P LAC4-PBI , T7 promoter, TAc promoter, GAL1 promoter, λPL promoter, λPR promoter, beta-lactamase promoter, spa promoter, CYC1 promoter, TDH3 promoter, GPD promoter, TEF1 promoter, ENO2 promoter, PGL1 promoter, GAP promoter, SUC2 promoter, ADH1 promoter, ADH2 promoter, HXT7 promoter, PHO5 promoter, CLB1 promoter, AOX1 promoter, cellulase promoter, amylase promoter, protease promoter, and xylanase promoter. In some embodiments, the promoter is a promoter of a stress (e.g., heat shock) responsive gene. Additional promoters that can be used in the present vectors are known in the art.

[0185] The signal sequence can be the signal sequence from the encoded protein or a signal sequence from a different protein or a signal sequence from a yeast mating factor (e.g., any alpha mating factor), cellulose, amylase, protease, or xylanase. Additional signal sequences which can be used in the present vectors are known in the art.

[0186] The encoded protein can be any of the recombinant milk proteins or non-animal proteins described herein.

[0187] The termination sequence may be any suitable termination sequence that is functional in the host cell. Non-limiting examples of suitable termination sequences include, but are not limited to, PGK1 and TPS1 termination sequences. Additional termination sequences are known in the art.

[0188] The nucleic acid can further comprise a bacterial origin of replication and / or a selectable marker (e.g., an antibiotic resistance gene or an auxotrophic marker). Bacterial origins of replication and selectable markers are known in the art. In some embodiments, the selectable marker comprises an alteration that reduces production of the selectable marker, thus increasing the number of copies required to allow a host cell containing the nucleic acid to survive under selection.

[0189] In some embodiments, the nucleic acid further comprises an additional promoter (e.g., any of the exemplary promoters described herein), optionally an additional sequence encoding a signal sequence (e.g., any of the exemplary signal sequences described herein), an additional sequence encoding a protein (e.g., any of the exemplary proteins described herein), and an additional termination sequence (e.g., any of the exemplary termination sequences described herein), where the additional promoter is operably linked to any additional signal sequence, where the additional sequence coding is operably linked to an additional sequence encoding a protein, where the additional sequence encoding a protein is operably linked to an additional termination sequence. The promoter and additional promoter may be the same or different. The termination sequence and additional termination sequence may be the same or different. The signal sequence and additional signal sequence may be the same or different.

[0190] Methods for introducing nucleic acids (e.g., any of the nucleic acids described herein) into host cells are well known in the art. Non-limiting examples of such methods include, but are not limited to, calcium phosphate transfection, dendrimer transfection, liposome transfection (e.g., cationic liposome transfection), cationic polymer transfection, electroporation, cell squeezing, sonoporation, optical transfection, protoplast fusion, impalefection, hydrodynamic delivery, gene gun, magnetofection, and viral transduction. A person skilled in the art will be able to select one or more suitable methods for introducing nucleic acids into cells based on knowledge in the art that certain techniques for introducing nucleic acids into cells work better for different types of host cells. An exemplary method for introducing nucleic acids into yeast cells is described in Kawai et al., Bioeng.Bugs 1:395-403,2010.

[0191] In some embodiments, the nucleic acid is stably integrated into the genome (e.g., chromosome) of the host cell. In other embodiments, the nucleic acid is not stably integrated into the genome of the host cell. Suitable sites of genomic integration include, but are not limited to, the Ty1 locus in Saccharomyces cervisea, the rDNA locus in Pichia pastoris, other transposable elements with copies scattered throughout the genome of the host cell, sequences containing tandem repeats, intergenic sequences, coding sequences (e.g., the AOX1 gene in Pichia pastoris), glucoamylase locus, cellulase locus, amylase locus, xylanase locus, secondary metabolite locus, protease locus, high transcription locus, GLA locus, telomeric regions, and rRNA locus. In some embodiments, the nucleic acid is randomly integrated into the genome of the recombinant host cell.

[0192] The host cell can be a fungal cell or a bacterial cell or a protozoan cell. In some embodiments, the host cell is an industrial stain that is generally recognized as safe (GRAS).

[0193] Examples of suitable fungal cells include Aspergillus niger, Aspergillus niger var. awamori, Aspergillus oryzae, Candida guilliermondii, Candida lipolytica, Candida pseudotropicalis, Candida utilis, Endothia parasitica, Eremothecium ashbyii, Fusarium moniliforme, Kluyveromyces lactis, Kluyveromyces marxianus var. lactis, Morteirella vinaceae var. fragilis and Trichoderma reesei.

[0194] Examples of suitable bacterial cells include Acetobacter suboxydans, Acetobacter xylinum, Actinoplane missouriensis, Bacillus cereus, Bacillus coagulans, Bacillus licheniformis, Bacillus stearothermophilus, Bacillus subtilis, Escherichia coli, Lactobacillus bulgaricus, Lactococcus lactis, Lactococcus lactis Lancefield Group N, Leuconostoc citrovorum, Leuconostoc dextranicum, Leuconostoc mesenteroides strain NRRL B-512(F), Micrococcus lysodeikticus, Streptococcus cremoris, Streptococcus lactis, Streptococcus lactis subspecies diacetylactis, Streptococcus thermophilus, Streptomyces chattanoogensis, Streptomyces griseus, Streptomyces natalensis, Streptomyces olivaceus, Streptomyces olivochromogenes, Streptomyces rubiginosus and Xanthomonas campestris.

[0195] Examples of suitable protozoan cells include, but are not limited to, Tetrahymena thermophile, Tetrahymena hegewischi, Tetrahymena hyperangularis, Tetrahymena malaccensis, Tetrahymena pigmentosa, Tetrahymena pyriformis, and Tetrahymena vorax. Additional strains that can be used as host cells are known in the art.

[0196] In some embodiments, the recombinant host cell further comprises a genetic modification that improves the production of the recombinant protein. Non-limiting examples of such genetic modifications include an altered promoter, an altered kinase activity, an altered protein folding activity, an altered protein secretion activity, and an altered gene expression induction pathway. In some such embodiments, the recombinant host cell comprises a genetic modification that reduces the activity of one or more proteases produced by the host cell.

[0197] In some embodiments, the recombinant host cell further comprises endogenous glycosyltransferases capable of producing endogenous oligosaccharides and recombinant proteins carrying these endogenous oligosaccharides. In some embodiments, the recombinant host cell comprises heterologous glycosyltransferases capable of producing heterologous oligosaccharides and recombinant proteins carrying these heterologous oligosaccharides. In some embodiments, the recombinant proteins carrying endogenous or heterologous oligosaccharides have a native glycosylation pattern. In other embodiments, the recombinant proteins carrying endogenous or heterologous oligosaccharides have a non-native glycosylation pattern. Non-limiting examples of such endogenous or heterologous glycosyltransferases include fucosyltransferases, galactosyltransferases, glucosyltransferases, xylosyltransferases, acetylases, glucoronyltransferases, glucoronyltransferases, sialyltransferases, mannosyltransferases, sulfotransferases, beta-acetylgalactosaminyltransferases and N-acetylglucosaminyltransferases. Non-limiting examples of such endogenous or heterologous oligosaccharides include lactose, 2-fucosyl-lactose, lacto-N-tetraose, lacto-N-neotetraose, lacto-N-fucopentaose I, lacto-N-fucopentaose II, lacto-N-fucopentaose III, lacto-N-difucopentaose I, sialyllactose, 3-sialyllactose, sialyltetrasaccharide a, sialyltetrasaccharide b, sialyltetrasaccharide c, disialyltetrasaccharide and sialyllacto-N-fucopentaose. In some embodiments, the heterologous glycosyltransferase is a human glycosyltransferase to produce human oligosaccharides and recombinant proteins carrying such human oligosaccharides. In some embodiments, the heterologous glycosyltransferase is a Bos taurus glycosyltransferase that produces Bos taurus oligosaccharides and recombinant proteins carrying such Bos taurus oligosaccharides.

[0198] In some embodiments, the recombinant host cell further comprises an endogenous or heterologous phosphatase. In some such embodiments, the recombinant host cell produces a recombinant protein having a native phosphorylation pattern. In other such embodiments, the recombinant host cell produces a recombinant protein having a non-native phosphorylation pattern.

[0199] Cultivation of recombinant host cells can be carried out in any suitable fermentation vessel, including, but not limited to, culture plates, flasks, or fermentors (e.g., stirred tank fermentors, airlift fermentors, bubble column fermentors, fixed bed bioreactors, or any combination thereof). Suitable media include any culture medium in which the recombinant host cells provided herein can grow and / or remain viable. In some embodiments, the culture medium is an aqueous medium that includes a carbon, nitrogen (e.g., anhydrous ammonia, ammonium sulfate, ammonium nitrate, diammonium phosphate, monoammonium phosphate, ammonium polyphosphate, sodium nitrate, urea, peptone, protein hydrolysates, yeast extract), and phosphate source. The culture medium can further include salts, minerals, metals, other nutrients, emulsified oils, and surfactants. Non-limiting examples of suitable carbon sources include monosaccharides, disaccharides, polysaccharides, acetate, ethanol, methanol, methane, or one or more combinations thereof. Non-limiting examples of monosaccharides include dextrose (glucose), fructose, galactose, xylose, arabinose, and combinations thereof. Non-limiting examples of disaccharides include sucrose, lactose, maltose, trehalose, cellobiose, and combinations thereof. Non-limiting examples of polysaccharides include starch, glycogen, cellulose, amylose, hemicellulose, and combinations thereof. Suitable conditions for recombinant protein production are those in which the recombinant host cells provided herein can grow and / or remain viable. Non-limiting examples of such conditions include suitable pH, suitable temperature, and suitable oxygenation. In some embodiments, the culture medium further comprises a protease (e.g., a plant-derived protease) that can prevent degradation of the recombinant protein, a protease inhibitor that reduces the activity of a protease that can degrade the recombinant protein, and / or a sacrificial protein that absorbs protease activity.

[0200] The identity of the recombinant milk or non-animal proteins produced by recombinant host cells can be confirmed by HPLC quantification, Western blot analysis, polyacrylamide gel electrophoresis and two-dimensional mass spectrometry (2D-MS / MS) sequence identification.

[0201] Methods for isolating (e.g., purifying) recombinant proteins from culture media are well known in the art. Exemplary methods for isolating (e.g., purifying) recombinant milk proteins are described in Imafidon et al., Crit. Rev. Food Sci. Nutrition 37:663-669, 1997; Simons, et al., Protein Eng. 6:763-770 (1993); Hansson, et al., Protein Express. Purif. 4:373-381, 1993; U.S. Patent No. 6,121,421; Choi et al., J. Agric. Food Chem. 49(4):1761-1766m, 2001). Proteins can be separated based on their molecular weight, for example, by size exclusion / exchange chromatography, ultrafiltration through membranes, gel permeation chromatography, or density centrifugation. In some embodiments, proteins can be separated based on their surface charge or hydrophobicity / hydrophilicity, for example, by isoelectric precipitation, anion exchange chromatography, cation exchange chromatography, or reverse phase chromatography. Proteins can also be separated based on their solubility, for example, by ammonium sulfate precipitation, isoelectric precipitation, surfactant, detergent, or solvent extraction. Proteins can also be separated by affinity for another molecule, for example, using hydrophobic interaction chromatography, reactive dyes, or hydroxyapatite. Affinity chromatography can also include using antibodies with specific binding affinity for the protein, nickel-NTA for His-tagged recombinant proteins, lectins that bind to sugar moieties on glycoproteins, or other molecules that specifically bind to the protein. Generally, centrifugation at optimal pH results in a purification efficiency of >95%.The isoelectric points (pI) of native caseins and serum proteins are known, e.g., 4.91 for Bos taurus α-s1-casein, 4.1 for Bos taurus α-s2-casein, 4.5 for Bos taurus β-casein, pH 4.1 for Bos taurus κ-casein, 4.2 for Bos taurus α-lactalbumin and 5.2 for Bos taurus β-lactoglobulin. Other methods for protein purification include membrane filtration to remove any potential bacteria or contaminants, followed by lyophilization to isolate the protein.

[0202] In some embodiments, the methods and compositions provide recombinant proteins at production costs that are competitive with or less than $1,000, $500, $10, $1.0, $0.10, $0.010, or $0.0010 per kg of recombinant protein, in some embodiments, the costs are less than $0.009, $0.007, $0.006, or $0.005 / kg of recombinant protein.

[0203] Methods for Producing Micelles In some embodiments, the method further comprises producing micelles. The produced micelles can be any of the micelles described herein (and can have any of the physical properties of the micelles described herein).

[0204] In some embodiments, micelles are produced by homogenizing one or more dairy proteins or one or more non-animal proteins or mixtures thereof. In some embodiments, micelles are produced by culturing recombinant host cells in a culture medium under conditions that allow for the release of micelles. Culture media suitable for use in these methods are known in the art. Micelle formation can be monitored by microscopy, light scattering, or refractometry.

[0205] The degree of micelle formation achieved and the type of micelles formed, and therefore the final texture of a composition containing such micelles, can be controlled to a certain extent by varying the parameters during micelle formation. For example, micelle size can be adjusted by titrating the type and amount of milk protein and / or non-animal protein and / or other ingredients (e.g., lipids, carbohydrates) or by titrating the amount of mechanical energy used during homogenization (e.g., degree of vortexing, stirring, sonication). Micelle density can be adjusted by centrifugation or filtration techniques. Micelle formation can be further influenced by pH, temperature and the presence of salts.

[0206] Some of these methods further include isolating (e.g., purifying) the micelles. Methods for separating (e.g., purifying) micelles from liquids are well known in the art (e.g., ultracentrifugation).

[0207] Post-processing method In some embodiments, the methods for producing the food products provided herein further comprise a dehydration step (e.g., to obtain a powder). Dehydration methods are known in the art and include spray drying, roller drying, fluidized bed drying, freeze drying, drying with ethanol, and evaporation (see, e.g., Handbook for Drying for Dairy Products, C. Anandharamakrishnan (ed.) ISBN: 978-1-118-93049-6, Wiley-Blackwell).

[0208] Additional post-treatment methods include, but are not limited to, membrane processing, extrusion, microwave processing, radio frequency processing, non-thermal processing (e.g., high pressure, ionizing radiation [e.g., electron beam, gamma irradiation, UV]), ultrasonic processing, gas processing (e.g., with ozone, chlorine dioxide, low temperature plasma), pulsed electric field processing, and oscillating magnetic field processing.

[0209] Method for Producing Yogurt-Like Food Product Also provided herein are methods for producing the yogurt-like food products provided herein.

[0210] The present invention is based on the identification of process parameters and conditions that provide a similar pH profile for the fermentation of lactic acid bacteria in the presence of milk proteins and non-animal proteins provided herein as that obtained with the same lactic acid bacteria in traditional yogurt fermentation from dairy milk. Such a pH profile requires rapid production of lactic acid by the lactic acid bacteria, with the pH of the fermentation dropping to 3.8-5 within a time frame that allows for commercial batch experiments (currently about 6 hours). The present invention is further based on the discovery that compositions derived from such fermentation of lactic acid bacteria in the presence of milk proteins and vegetable proteins provided herein have similar attributes (e.g., viscosity) as dairy yogurt.

[0211] These discoveries enable the production of the yogurt-like food products provided herein using similar processes and process parameters (e.g., homogenization, pasteurization temperature, pasteurization time, use of lactic acid bacteria) as currently used in the commercial production of dairy yogurt, making significant modifications of the commercial yogurt production process unnecessary.

[0212] In some embodiments, methods for producing a yogurt-like food product provided herein include the steps of: a) obtaining one or more dairy proteins and one or more non-animal proteins; b) combining the one or more dairy proteins, the one or more non-animal proteins, and lactic acid bacteria to obtain a dairy culture; and c) fermenting the dairy culture at a pH of 3.8-4.8 for less than 6 hours to obtain a yogurt-like food product.

[0213] The dairy proteins and non-animal proteins may be natural or recombinant dairy proteins and non-animal proteins or hydrolyzed non-animal proteins and may be obtained as described herein. They may be obtained in either solid or solubilized form.

[0214] The inventors have made the surprising discovery that the type of dairy protein used can significantly affect the attributes (e.g., viscosity) of the resulting yogurt-like food product. Thus, in some embodiments, only one dairy protein is used, and the one dairy protein is β-lactoglobulin. In some such embodiments, the homogenous dairy-type mixture is 0.5%-10% by weight, 9.5% by weight, 9% by weight, 8.5% by weight, 8% by weight, 7.5% by weight, 7% by weight, 6.5% by weight, 6% by weight, 5.5% by weight, 5% by weight, 4.5% by weight, 4% by weight, 3.5% by weight, 3% by weight, 2.5% by weight, 2% by weight, 1.5% by weight, or 1% by weight; %, 5% by weight, 4.5% by weight, 4% by weight, 3.5% by weight, 3% by weight, 2.5% by weight, 2% by weight or 1.5% by weight; 1.5% by weight to 10% by weight, 9.5% by weight, 9% by weight, 8.5% by weight, 8% by weight, 7.5% by weight, 7% by weight, 6.5% by weight, 6% by weight, 5.5% by weight, 5% by weight, 4.5% by weight, 4% by weight, 3.5% by weight, 3% by weight, 2.5% by weight or 2% by weight; 2% by weight to 10% by weight, 9.5% by weight, 9% by weight, 8.5% by weight, 8% by weight, 7.5% by weight, 7% by weight, 6.5% by weight %, 6% by weight, 5.5% by weight, 5% by weight, 4.5% by weight, 4% by weight, 3.5% by weight, 3% by weight or 2.5% by weight; 2.5% to 10% by weight, 9.5% by weight, 9% by weight, 8.5% by weight, 8% by weight, 7.5% by weight, 7% by weight, 6.5% by weight, 6% by weight, 5.5% by weight, 5% by weight, 4.5% by weight, 4% by weight, 3.5% by weight or 3% by weight; 3% to 10% by weight, 9.5% by weight, 9% by weight, 8.5% by weight, 8% by weight, 7.5% by weight, 7% by weight, 6.5% by weight, 6% by weight, 5. 5% by weight, 5% by weight, 4.5% by weight, 4% by weight or 3.5% by weight; 3.5% to 10% by weight, 9.5% by weight, 9% by weight, 8.5% by weight, 8% by weight, 7.5% by weight, 7% by weight, 6.5% by weight, 6% by weight, 5.5% by weight, 5% by weight, 4.5% by weight or 4% by weight; 4% to 10% by weight, 9.5% by weight, 9% by weight, 8.5% by weight, 8% by weight, 7.5% by weight, 7% by weight, 6.5% by weight, 6% by weight, 5.5% by weight, 5% by weight or 4.5% by weight; 4.5% to 10% by weight, 9.5% by weight, 9% by weight, 8.5% by weight, 8% by weight, 7.5% by weight, 7% by weight, 6.5% by weight, 6% by weight, 5.5% by weight or 5% by weight; 5% to 10% by weight, 9.5% by weight, 9% by weight, 8.5% by weight, 8% by weight, 7.5% by weight, 7% by weight, 6.5% by weight, 6% by weight or 5.5% by weight; 5.5% to 10% by weight, 9.5% by weight, 9% by weight, 8.5% by weight, 8% by weight, 7.5% by weight, 7% by weight, 6.5% by weight or 6% by weight; 6% to 10% by weight, 9.5% by weight, 9% by weight, 8.5% by weight, 8% by weight, 7.5% by weight, 7% by weight or 6.5% by weight %;6.5% to 10% by weight, 9.5% by weight, 9% by weight, 8.5% by weight, 8% by weight, 7.5% by weight or 7% by weight;7% to 10% by weight, 9.5% by weight, 9% by weight, 8.5% by weight, 8% by weight or 7.5% by weight;7.5% to 10% by weight, 9.5% by weight, 9% by weight, 8.5% by weight or 8% by weight;8% to 10% by weight, 9.5% by weight, 9% by weight or 8.5% by weight;8.5% to 10% by weight, 9.5% by weight or 9% by weight;9% to 10% by weight or 9.5% by weight;or 9.5% to 10% by weight of β-lactoglobulin.

[0215] The present inventors have made the surprising discovery that in the absence of non-animal protein (e.g., when only dairy proteins are used), fermentation of dairy cultures does not result in a pH below 4.8 in less than 6 hours. Without being bound by theory, it is believed that dairy proteins do not contain the nutrients necessary for suitable lactic acid fermentation. Thus, by including such an amount of non-animal protein, fermenting the dairy cultures for less than 6 hours results in a pH of 3.8 to 4.8. In some embodiments, the homogenous milk-type mixture comprises between 0.2% and 4%, 3.5%, 3%, 2.5%, 2%, 1.5%, 1% or 0.5% by weight; between 0.5% and 4%, 3.5%, 3%, 2.5%, 2%, 1.5% or 1% by weight; between 1% and 4%, 3.5%, 3%, 2.5%, 2% or 1.5% by weight; between 1.5% and 4%, 3.5%, 3%, 2.5% or 2% by weight; between 2% and 4%, 3.5%, 3% or 2.5% by weight; between 2.5% and 4%, 3.5% or 3% by weight; between 3% and 4% or 3.5% by weight; or between 3.5% and 4% by weight of non-animal protein. In some such embodiments, the non-animal protein is pea protein, hi other such embodiments, the non-animal protein is fungal protein.In some embodiments, the homogenous milk-type mixture may be 0.01% to 1%, 0.9%, 0.8%, 0.7%, 0.6%, 0.5%, 0.4%, 0.3%, 0.2%, 0.1% or 0.05% by weight; 0.05% to 1%, 0.9%, 0.8%, 0.7%, 0.6%, 0.5%, 0.4%, 0.3%, 0.2% or 0.1% by weight; 0.1% to 1%, 0.9%, 0.8%, 0.7%, 0.6%, 0.5%, 0.4%, 0.3%, or 0.2% by weight; 0.2% to 1%, 0.9%, 0.8%, 0.7%, 0.6%, 0.5%, 0.4%, 0.3%, or 0.2% by weight. %, 0.5%, 0.4% or 0.3% by weight; 0.3% to 1%, 0.9%, 0.8%, 0.7%, 0.6%, 0.5% or 0.4% by weight; 0.4% to 1%, 0.9%, 0.8%, 0.7%, 0.6% or 0.5% by weight; 0.5% to 1%, 0.9%, 0.8%, 0.7%, 0.6% or 0.5% by weight; 0.5% to 1%, 0.9%, 0.8%, 0.7% or 0.6% by weight; 0.6% to 1%, 0.9%, 0.8% or 0.7% by weight; 0.7% to 1%, 0.9% or 0.8% by weight; 0.8% to 1% or 0.9% by weight; or 0.9% to 1% by weight of hydrolyzed non-animal protein. In some such embodiments, the hydrolyzed non-animal protein is hydrolyzed pea protein. In other such embodiments, the hydrolyzed non-animal protein is hydrolyzed fungal protein. In some embodiments, the homogenous mixture comprises β-lactoglobulin and pea protein or fungal protein in a ratio of 19:1 to 1:3.

[0216] The lactic acid bacteria may be in the form of a freeze-dried solid or a solubilized bulk culture. Non-limiting examples of lactic acid bacteria suitable for use include all lactic acid bacteria used in conventional fermentation production of food products, including but not limited to the lactic acid bacteria disclosed herein.

[0217] In some embodiments, the method further comprises the step of including one or more lipids (e.g., non-animal lipids), one or more carbohydrates (e.g., non-animal carbohydrates), micelles, or other ingredients provided herein (e.g., minerals). In some such embodiments, the lipid and water are added in the form of a lipid-in-water or water-in-lipid emulsion. In some embodiments, the one or more carbohydrates are monosaccharides and / or disaccharides. In some such embodiments, no more than 2.6% by weight of monosaccharides and / or disaccharides are added.

[0218] The one or more dairy proteins, one or more non-animal proteins, lactic acid bacteria and any lipids, carbohydrates, micelles and / or other ingredients can be combined by any method known in the art, including methods using mechanical energy (e.g., vortexing, stirring [in a conventional mixer under moderate agitation at 100 rpm to 1,000 rpm], shearing [e.g., shearing at moderate speed in a conventional blender], sonication, high pressure), heating (at temperatures above ambient, e.g., above 30° C., above 40° C., above 50° C., above 60° C., from 30° C. to 60° C. or from 40° C. to 50° C.), and / or homogenization (e.g., at high pressure [e.g., from 35 bar to 250 bar]). In some embodiments, one or more dairy proteins, or one or more non-animal proteins or lactic acid bacteria, or any other ingredients are included in a staged manner to protect them from exposure to mechanical energy or heating or homogenization methods that can inactivate them (e.g., lactic acid bacteria can be added after all other ingredients are combined to protect them from inactivating during blending and / or heating).

[0219] In some embodiments, the method further comprises a pasteurization step. Pasteurization is typically used to destroy pathogenic microorganisms in foods. It further unfolds quaternary and tertiary protein structures to expose buried amino acid residues that can form new intermolecular bonds via van der Waals, electrostatic, covalent, hydrophobic and / or H-bond forces. Such new intermolecular bonds can result in the formation of gels that define the textural properties of foods such as yogurt. In the methods provided herein, pasteurization can occur by any means known in the art (e.g., batch, bath; continuous, high temperature short time [HTST]; continuous, higher heat, shorter time [HHST]; continuous, ultra pasteurization; aseptic, ultra high temperature [UHT]; sterilization [e.g., retort, direct steam injection, indirect steam injection]) at pasteurization temperatures of 60C to 100C, and pasteurization times of 10 seconds to 30 minutes. Typically, the higher the pasteurization temperature, the lower the pasteurization time required. In some embodiments, the pasteurization temperature is between 78C and 85C and the pasteurization time is between 30 seconds and 5 minutes. In other embodiments, the pasteurization temperature is between 90C and 95C and the pasteurization time is between 10 seconds and 30 seconds. In yet other embodiments, the pasteurization temperature is between 65C and 75C and the pasteurization time is between 1 minute and 30 minutes. Pasteurization is typically followed by cooling to a suitable temperature (e.g., below 45C, below 40C, below 37C, below 35C, below 30C, ambient temperature; particularly before adding lactic acid bacteria). In some embodiments, pasteurization is performed by non-thermal means.

[0220] In some embodiments, the milk culture is 3.8 to 4.8, 4.7, 4.6, 4.5, 4.4, 4.3, 4.2, 4.1, 4 or 3.9; 3.9 to 4.8, 4.7, 4.6, 4.5, 4.4, 4.3, 4.2, 4.1, 4; 4 to 4.8, 4.7, 4.6, 4.5, 4.4, 4.3, 4.2, 4.1; 4.1 to 4 In some embodiments, the dairy culture is fermented for less than six hours to a pH below the pI of one or more dairy proteins contained in the dairy culture.

[0221] In some embodiments, the method further comprises cooling the yogurt-like food product to terminate fermentation. Cooling can be performed in a cooler or refrigerator. EXAMPLES

[0222] The following examples are provided to illustrate preferred embodiments of the present invention. It will be understood by those skilled in the art that the techniques disclosed in the following examples represent techniques discovered by the inventors that work well in the practice of the present invention. However, those skilled in the art will understand that in light of this disclosure, many changes can be made in the specific embodiments disclosed without departing from the spirit and scope of the present invention, and these changes can still achieve the same or similar results, and therefore, all matters shown or illustrated in the accompanying drawings should be interpreted as illustrative and not limiting.

[0223] Example 1: Production of a yogurt-like food product containing dairy and non-animal proteins Coconut oil was melted (at about 50-55C) and blended with water in a Ninja blender to obtain an emulsion. Dry ingredients selected from Table 3 were added to the emulsion under medium shear rate.

[0224] [Table 3]

[0225] The mixture was then heated to 45-55C to aid blending and finally homogenized at 170-175 bar (2,465-2,538 psi) in stage 1 and 34.5 bar (500 psi) in stage 2. The mixture was pasteurized in a stainless steel bowl at 85C for 10 minutes and then cooled to 43C. 2g of standard lactic acid bacteria (Streptococcus thermophilus and Lactobacillus bulgaricus) culture was dissolved in 18g of pasteurized (and subsequently cooled to ambient temperature) pea protein milk and 1.5mL of this culture was added to the 500mL mixture to obtain a milk-type culture. The milk-type culture was fermented at 43C until a pH of 4.3-4.5 was reached (approximately 0.9% titratable acidity measured as % lactic acid) to obtain a yogurt-like food product. As shown in FIG. 3, milk-type cultures containing both β-lactoglobulin and pea protein produced a pH profile during fermentation more similar to that of whole milk cultures, whereas cultures containing only β-lactoglobulin or only pea protein did not reach a sufficiently acidic pH within the suitable fermentation time.

[0226] Example 2: Rheological properties of a yogurt-like food containing dairy and non-animal proteins Yogurt can be classified as a viscoelastic material, possessing some of the elastic properties of an ideal solid and some of the flow properties of an ideal (viscous) liquid. It also exhibits time- and shear-rate-dependent shear-thinning behavior.

[0227] The yogurt-like food product of Example 1 was tested for flow viscosity on a rheometer to determine the flow characteristics under specific shear rate and shear stress conditions, which were expressed as the viscosity of the yogurt gel.

[0228] As shown in Figure 2, the yoghurt-like foods containing only β-lactoglobulin and only pea protein were too stiff at all shear rates. The yoghurt-like foods containing β-lactoglobulin and pea protein in a weight ratio of 1:1 showed a decrease in viscosity at higher shear rates. The yoghurt-like foods containing β-lactoglobulin and pea protein in a weight ratio of 1:2 showed a similar viscosity profile as whole milk yoghurt as a function of shear rate and were therefore most similar to whole milk yoghurt.

[0229] All publications, patents, patent applications, sequences, database entries, and other references mentioned herein are incorporated by reference as if each individual publication, patent, patent application, sequence, database entry, or other reference was specifically and individually indicated to be incorporated by reference. In case of conflict, the present specification, including definitions, will control. The terms and descriptions used herein are for the purpose of describing particular embodiments and are not intended to limit the invention.

Claims

1. A method for producing a dairy alternative, comprising: a) obtaining a single milk protein consisting of recombinant β-lactoglobulin; b) obtaining one or more natural and / or recombinant non-animal proteins; c) optionally hydrolyzing the one or more natural and / or recombinant non-animal proteins; d) combining said single milk protein consisting of recombinant β-lactoglobulin, said one or more natural and / or recombinant non-animal proteins (or one or more hydrolyzed natural and / or recombinant non-animal proteins) and lactic acid bacteria to obtain a milk-type culture; e) fermenting the milk culture for less than 6 hours to a pH of less than 7 to obtain the dairy alternative food product; i) the food product does not contain any dairy proteins other than said single dairy protein consisting of recombinant β-lactoglobulin; and ii) said recombinant β-lactoglobulin imparts a dairy taste or texture to said food product.

2. 10. The method of claim 1, wherein the resulting dairy replacement food product resembles a dairy product selected from the group consisting of yogurt, cheese, butter, cream, and buttermilk.

3. The method of claim 1, wherein the recombinant β-lactoglobulin is produced by a recombinant host cell.

4. The method of claim 3 , wherein the recombinant host cell is a fungal cell.

5. The fungal cell is Aspergillus niger, Aspergillus niger var. awamori, Aspergillus oryzae, Candida guilliermondii, Candida lipolytica, Candida pseudotropicalis, Candida utilis, Endothia parasitica, Eremothecium ashbyii, Fusarium moniliforme, Kluyveromyces lactis, Kluyveromyces marxianus var.

5. The method of claim 4, wherein the selected from the group consisting of: Mucor miehei, Mucor miehei var. Cooney et Emerson, Mucor pusillus Lindt, Penicillium roquefortii, Pichia pastoris, Rhizopus niveus, Saccharomyces cerevisiae, Saccharomyces fragilis and Trichoderma reesei.

6. 1. A method for producing a yogurt-like food product comprising: a) obtaining a single milk protein consisting of recombinant β-lactoglobulin; b) obtaining one or more natural and / or recombinant non-animal proteins; c) optionally hydrolyzing the one or more natural and / or recombinant non-animal proteins; d) combining said single milk protein consisting of recombinant β-lactoglobulin, said one or more natural and / or recombinant non-animal proteins (or one or more hydrolyzed natural and / or recombinant non-animal proteins) and lactic acid bacteria to obtain a milk-type culture; e) fermenting the milk-type culture for less than 6 hours to a pH of 3.8-4.8 to obtain the yogurt-like food product; i) the yogurt-like food product does not contain any milk proteins other than the single milk protein consisting of recombinant β-lactoglobulin; and ii) the recombinant β-lactoglobulin imparts a yogurt dairy taste or texture to the yogurt-like food product.

7. The method of claim 6, wherein the recombinant β-lactoglobulin is produced by a recombinant host cell.

8. The method of claim 7 , wherein the recombinant host cell is a fungal cell.

9. The fungal cell is Aspergillus niger, Aspergillus niger var. awamori, Aspergillus oryzae, Candida guilliermondii, Candida lipolytica, Candida pseudotropicalis, Candida utilis, Endothia parasitica, Eremothecium ashbyii, Fusarium moniliforme, Kluyveromyces lactis, Kluyveromyces marxianus var.

9. The method of claim 8, wherein the selected from the group consisting of: Mucor miehei, Mucor miehei var. Cooney et Emerson, Mucor pusillus Lindt, Penicillium roquefortii, Pichia pastoris, Rhizopus niveus, Saccharomyces cerevisiae, Saccharomyces fragilis and Trichoderma reesei.

10. 7. The method of claim 6, wherein the one or more natural and / or recombinant non-animal proteins are pea protein, soy protein, oat protein, or potato protein.

11. 10. The method of claim 1, wherein the food product is pectin- and gum-free.

12. 7. The method of claim 6, wherein the yogurt-like food is pectin- and gum-free.

Images