ABSTRACT "PROCESS" The use of a lipid acyliransferase in the manufacture of III-IT milk for improving the stability, particularly the long term stability, and/or improving the perceptible sensory difference and/or improving smell and/or taste and/or for reducing the cholesterol content and/or for eliminating or reducing creaming of the 1INT milk for reducing the cholesterol content in the UHT milk-1 A method of producing 0111 milk, wherein method comprises admixing a lipid acyltransferase and milk (including a step of processing the milk to make it a 1INT milk)- Preferably said lipid acyltranferase is a polypeptide having lipid acyltransferase activity which polypeptide is obtained by expression of the nucleotide sequence shown as SEQ U) 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 medium stringency conditions to a nucleic probe comprising the nucleotide sequence shown as SEQ 11) No- 49 and/or is a polypeptide having lipid acyltranferase activity which polypeptide comprises the amino acid sequence shown as SEQ II) No 68 or an amino acid sequence sequence which as has 70% or more identity therewith.
