Abstract: The present invention relates to a method of inactivation of plasmin enzyme in a milk-based product, wherein casein and whey protein are separated from a milk raw material by microfiltration to provide a casein concentrate as a microfiltration retentate having a whey protein content of less than 20 wt. %, based on the total protein content of the concentrate, and a whey protein concentrate as a microfiltration permeate; the casein concentrate is subjected to a thermal treatment at a temperature in the range of about 72° C. to about 95° C. to provide a thermally treated casein concentrate; and a milk-based product with a reduced plasmin activity comprising the thermally treated casein concentrate is provided. The milk-based products prepared by the method retain flawless organoleptic properties at different storage temperatures even under prolonged storage periods.

Abstract: The invention relates to a milk-based formulation with a reduced carbohydrate content, having a ratio of carbohydrates to protein of at most 1.1, a protein content of at least 5.4% on dry matter basis, and a ratio of ash to protein is substantially similar to that of a milk raw material used as a starting material, and a method for the preparation thereof. The milk-based formulation can be used in the preparation of a recombined milk product with a reduced lactose content, having a full taste of normal milk without any deficiencies in its organoleptic properties.

Abstract: The present invention relates to a heat stable milk protein product. Particularly, the invention relates to a heat stable milk protein product which can be used as a meat substitute that can be heated by microwaves, fried or grilled. The present invention relates also processes for producing such heat stable milk protein products.

Abstract: The invention relates to a low-sugar acidified product, preferably yogurt or quark, and to a process for its preparation, wherein a milk raw material having a lactose content in the range from about 0.6 weight-% to 2.5 weight-% is used as a starting material.

Abstract: The present invention relates to a method for producing buttermilk, comprising the steps of: providing raw cream having a fat content in the range of about 35% w/w to about 60% w/w; washing the raw cream with a washing liquid to provide a solution of the raw cream and the washing liquid; separating the washing liquid from the solution to provide washed cream with a reduced non-fat dry matter content; churning the washed cream to provide buttermilk having a content of phospholipids of at least 3% based on dry matter content, specifically at least 3.8%, more specifically at least 5.0%.

Abstract: The present invention relates to a method of producing an ideal whey protein concentrate. The whey protein concentrate has a pH in the range of 6.8-7.5 and 70-90% of the total proteins of the concentrate are whey proteins and 10-30% of the total proteins of the concentrate are caseins. The present invention relates also to an ideal whey protein concentrate and its uses in in reducing the total milk protein content and/or in increasing the whey protein content of a spoonable acidified milk product. In addition, the present invention relates to a method of producing a spoonable acidified milk product having high whey protein content but a reduced total milk protein content. The present invention relates also to a spoonable acidified milk product having high whey protein content but a reduced total milk protein content.

Abstract: The present invention relates to an acidified protein product. Particularly, the invention relates to acidified protein product which can be used as a cheese or a meat substitute that can be fried or grilled. The present invention relates also the processes for producing such acidified protein products.

Abstract: The invention relates to a method of modification of dry matter composition and/or dry matter content of milk, comprising the steps of: providing raw milk having a fat content in the range of about 3% w/w to about 60% w/w; modifying a dry matter composition and/or dry matter content of the raw milk to provide a modified raw milk having a fat content in the range of about 35% w/w to about 60% w/w based on the total weight of the modified raw milk, and a protein content of at most 3% (w/w) and/or carbohydrate content of at most 4% (w/w) based on a fat-free portion of the modified raw milk. The invention further relates to a method of production of butter, wherein the milk with the modified dry matter composition and/or dry matter content is churned to provide butter.

Abstract: The invention relates to a method for producing a milk-based product, comprising the steps of: providing a milk raw material; altering a ratio of casein to total protein of the milk raw material to less than about 0.80; subjecting the milk raw material with the altered ratio of casein to total protein from step b) to a heat treatment at the temperature of at least about 150° C. for a period of at most about 0.3 sec; cooling the heat-treated milk raw material from step c) to provide the milk-based product. The method provides milk-based products with long shelf life and good organoleptic properties.

Abstract: The present invention relates to a heat stable plant based protein product. Particularly, the invention relates to a heat stable plant based protein product which can be used as a meat substitute that can be heated by microwaves, fried or grilled. The present invention relates also processes for producing such heat stable plant based protein products.

Abstract: The invention relates to a method for making cheese wherein cheese is salted with a salting agent comprising milk minerals and NaCl or a mixture thereof. The invention also relates to ripened cheese having a ratio of K/Na of 0.39 to 4.0 and a K content of more than 0.08%.

Abstract: The invention relates to a low lactose milk product where the milk protein is hydrolyzed by a protease without negatively affecting the organoleptic properties and appearance of the milk product. The invention also relates to a process for preparing a protein hydrolyzed milk product with a low lactose content.

Abstract: The present invention relates to a method of producing a protein containing dairy mousse, such as a quark mousse or a yogurt mousse. In particular, the present invention relates to a method of producing whipped dairy products involving the use of an ideal whey protein solution and protein modifying enzyme in the production of dairy mousses. The invention enables the production of dairy whipped products with relatively high protein content simultaneously with relatively low carbohydrate and fat contents in which the bubbles improve the mouth feel and rheological performance of the product.

Abstract: The invention relates to a whey protein product having a ratio of whey protein to casein in the range from about 25:75 to about less than 50:50, a total protein content of at least 20% on dry matter basis, and a protein content of about 2.5 to about 8% by weight, based on the weight of the product. The product has a favourable amino acid composition and is especially suitable for athletes. The invention also relates to a method for producing a whey protein product, using microfiltration and ultrafiltration. The whey protein product is composed of the ultrafiltration retentate and a casein-containing material at a ratio of whey protein to casein of about 20:80 to about less than 50:50 and a total protein content of at least about 20% on dry matter basis.

Abstract: The invention relates to a method for producing an acidified milk product including the steps of: providing a milk raw material; concentrating the milk raw material by membrane filtration to provide a filtration retentate; acidifying the filtration retentate with an acidic aqueous solution to provide an acidified filtration retentate having a pH in the range of about 5.2 to about 6.5, a calcium/protein ratio of at most about 0.03, and a phosphorous/protein ratio of at most about 0.025; processing the acidified filtration retentate to the acidified milk product having moisture on a fat-free basis of at least 70%. The invention also relates to an acidified milk product having moisture on a fat-free basis of at least 70% and a calcium/casein ratio of at most about 0.04 and a calcium/protein ratio of at most about 0.03 and a phosphorous/casein ratio of at most about 0.03.

Abstract: The present invention relates to a process for microparticulating of an ideal whey protein in a solution by caviataopm. The present invention relates also to microparticulated ideal whey protein preparation. In addition, the present invention relates to use of the microparticulated ideal whey protein preparation in milk based products and/or dairy products. Further, the present invention relates to a milk based product and/or a dairy product containing a microparticulated whey protein preparation.

Abstract: The invention relates to a method for producing an acidified milk product comprising the steps of: providing a milk raw material; concentrating the milk raw material by membrane filtration to provide a filtration retentate; acidifying the filtration retentate with an acidic aqueous solution to provide an acidified filtration retentate having a pH in the range of about 5.2 to about 6.5, a calcium/protein ratio of at most about 0.03, and a phosphorous/protei ratio of at most about 0.025; processing the acidified filtration retentate to the acidified milk product having moisture on a fat-free basis of at least 70%. The invention also relates to an acidified milk product having moisture on a fat-free basis of at least 70% and a calcium/casein ratio of at most about 0.04 and a calcium/protein ratio of at most about 0.03 and a phosphorous/casein ratio of at most about 0.03.

Abstract: The invention relates to a process for the production of well-preserving lactose-free and low-lactose milk products. The process of the invention is characterized by separating the sugars and proteins in a raw material, thermally treating them in such a manner that the plasmin enzyme system and other proteolytic enzymes are inactivated, and combining the fractions and other preparation agents into a drink with a required composition and properties.

Abstract: The invention relates to a process for separating milk components, wherein proteins, sugars and minerals are separated into different fractions. The lactose of milk is first hydrolyzed completely or partially, after which proteins, minerals and sugars are separated into fractions in a phased nanofiltration. The obtained fractions may also be further processed by chromatography, membrane techniques, and/or evaporation to further improve the separation of said components. The invention also relates to a low-lactose or lactose-free milk composed of these fractions. By means of the invention, calcium and protein losses can be minimized. Also, the energy content of the product can be reduced.

Abstract: The present invention relates to a process for producing cheese, comprising the steps of: providing a first raw material liquid; providing a second raw material liquid; treating the first raw material liquid with a protein crosslinking enzyme to provide an enzyme-treated raw material liquid; mixing the enzyme-treated raw material liquid with the second raw material liquid to provide cheese milk; processing the cheese milk into cheese. The process produces cheese in improved yields while retaining the organoleptic properties of cheese unchanged. The invention further relates to cheese treated with a protein crosslinking enzyme, having the moisture on a fat-free basis of 67% or less and a protein profile of cheese has proteins of molecular weight of less than 66 kDa.