The use of a lipid acyltransferase in the manufacture of UHT milk for improvingthe stability, particularly the long term stability, and/or improving the perceptiblesensory difference and/or improving smell and/or taste and/or for reducingthe cholesterol content and/or for eliminating or reducing creaming of the UHTmilk for reducing the cholesterol content in the UHT milk. A method of producingUHT milk, wherein method comprises admixing a lipid acyltransferase and milk(including a step of processing the milk to make it a UHT milk). Preferably saidlipid acyltranferase is a polypeptide having lipid acyltransferase activitywhich polypeptide is obtained by expression of the nucleotide sequence shownas SEQ ID No. 49 or a nucleotide sequence which as has 70% or more identity therewith；and/or is obtained by expression of a nucleic acid which hybridises under mediumstringency conditions to a nucleic probe comprising the nucleotide sequenceshown as SEQ ID No. 49； and/or is a polypeptide having lipid acyltranferase activitywhich polypeptide comprises the amino acid sequence shown as SEQ ID No. 68 or anamino acid sequence sequence which as has 70% or more identity therewith.
