Abstract: A process for preparing lactose-free skimmed, partially skimmed and whole milk is proposed in which: (1) the milk is pasteurized and skimmed; (2) the skimmed milk is hydrolyzed enzymatically by a lactase; (3) the hydrolyzed skimmed milk is microfiltrated to obtain an ultrafiltration retentate (RMF) and a microfiltration permeate (PMF); (4) the PMF is ultrafiltrated and an ultrafiltration retentate (RUF) and an ultrafiltration permeate (PUF) are obtained, 5) the PUF is nanofiltrated and a first nanofiltration retentate (RNF1) and a first nanofiltration permeate (PNF1) are obtained, 6) the PNF1 is nanofiltrated to obtain a second nanofiltration retentate (RNF2) and a second nanofiltration permeate (PNF2), and 7) final step: lactose-free milk is obtained by mixing one or more of the fractions deriving from one or more of the previous steps.

Abstract: Process for preparing lactose-free skimmed, partially skimmed and whole milk, comprising the following steps: 1) pasteurization and skimming, 2) enzymatic hydrolysis of the skimmed milk by lactase enzyme, 3) microfiltration of the hydrolysed skimmed milk and obtainment of a microfiltration retentate (RMF) and of a microfiltration permeate (PMF), 4) PMF ultrafiltration and obtainment of an ultrafiltration retentate (RUF) and of an ultrafiltration permeate (PUF), 5) first PUF nanofiltration and obtainment of the first nanofiltration retentate (RNF 1) and of a first nanofiltration permeate (PNF 1), 6) second PNF 1 nanofiltration and obtainment of a second nanofiltration retentate (RNF2) and of a second nanofiltration permeate (PNF2), and 7) final step: obtainment of lactose-free milk by mixing one or more of the fractions deriving from one or more of the previous steps, which is characterized in that: (I) the first nanofiltration of step 5) is carried out with membranes having a molecular weight cut-off ranging

Abstract: The present finding relates to a composition comprising the probiotic Lactobacillus rhamnosus GG (ATCC 53103) for use in the prevention and/or treatment of herpes labialis and to a composition comprising the probiotic bacterial species and a soluble prebiotic fiber.

Abstract: The present finding relates to a composition comprising the probiotic Lactobacillus rhamnosus GG (ATCC 53103) for use in the prevention and/or treatment of herpes labialis and to a composition comprising the probiotic bacterial species and a soluble prebiotic fibre.

Abstract: Press machine for producing mozzarellas having a substantially two-dimensional geometry, having a station for sorting preformed balls of mozzarella and obtained with a milk-based paste and a press station for shaping said preformed mozzarella balls in pieces of mozzarella having a substantially two-dimensional geometry, said press station having an alveolar plane defining at least one alveolar seat suitable for at least one of said preformed balls of mozzarella and coming from said sorting station, also having at least one pressing element that is mobile between a resting position, wherein said pressing element is located distant from said alveolar plane for arranging said preformed ball of mozzarella in said alveolar seat, and a pressing position, wherein said pressing element is located above said alveolar seat for pressing said preformed ball of mozzarella. Furthermore, a production process using the above press machine for producing mozzarella having a substantially two-dimensional geometry.

Abstract: Press machine for producing mozzarellas having a substantially two-dimensional geometry, comprising a station for sorting preformed balls of mozzarella and obtained with a milk-based paste and a press station for shaping said preformed mozzarella balls in pieces of mozzarella having a substantially two-dimensional geometry, said press station comprising an alveolar plane defining at least one alveolar seat suitable for at least one of said preformed balls of mozzarella and coming from said sorting station, also comprising at least one pressing element that is mobile between a resting position, wherein said pressing element is located distant from said alveolar plane for arranging said preformed ball of mozzarella in said alveolar seat, and a pressing position, wherein said pressing element is located above said alveolar seat for pressing said preformed ball of mozzarella. Furthermore, a production process using the above press machine for producing mozzarella having a substantially two-dimensional geometry.