Abstract: The invention comprises a method for structuring of fermented milk products, wherein a starting milk having a fat content of at least 1 to 40% by weight, after standardization of the fat and dry solids content, is pasteurized and homogenized and fermented in the absence of binders or slime formation, wherein a coagulum of the fermented and not yet cooled product, which depending on the fat content may or may not contain added fat-free dry milk solids, is subjected to a controllable shearing force or energy dissipation, as a result of which slightly viscous characteristics result (which, after a period of standing, change to highly viscous characteristics), and to cooling to 10.degree. C. or less with subsequent filling of containers with the product so formed.

Abstract: A method for regulating the structure of fat-containing fresh cheese by ultrafiltration from milk having a percentage of fat in the dry milk solids of more than 0.5% to which, after pasteurization, followed by cooling and adjustment to incubation temperature, a starter culture and rennet are added, followed by a biological acidification at the standard temperature to a pH of at most 4.6, optional thermization at 55.degree. to 60.degree. C., cooling again to ultrafiltration temperature, subjection of the mass obtained to ultrafiltration, mixing of the retentate with the standard additives, and processing the retentate with the additives further by intensive mixing at a temperature of at most 65.degree. C.

Abstract: The invention relates to a whippable, non-homogenized cream having a fat content of 20 to 30% by weight and a pH of 6.2 to 6.5, which contains0.2 to 0.4% by weight of at least one emulsifying agent consisting of a mixture of distilled monoglycerides in a carrier, wherein the weight ratio of saturated fatty acids to unsaturated fatty acids in the fatty acid ester is between 80:20 and 20:80,0.2 to 0.4% by weight of at least one binder based on starch, as well as0.03 to 0.06% by weight of carragheenate as a stabilizer, and to a method wherein at least one of said emulsifying agent, said binder, said carragheenate and at least one organic and physiologically acceptable acid are dispersed in milk and the amount of non-homogenized cream required to achieve the desired fat content in the final product.

Abstract: The invention relates to pulverized products, containing little lactose and an amount of available lysine that does not decrease substantially at storage, at least 20 weight % of which consists of dried milk products, at least 50% by weight of the lactose of which has been hydrolyzed and being of a blend of(a) particles, the solids of which consist substantially of milk proteins and a part of the lactose that was present in the milk product used as starting material(b) particles, the solids of which consist substantially of the reaction products that are present after hydrolysis of lactose to glucose and galactose, and a method of preparing such pulverized products on basis of a lactose-hydrolyzed milk starting material without loss of available lysine.