Abstract: The present inventors discovered that microfiltration retentates of whey, and products obtained by treating whey using centrifugation and/or ammonium sulfate precipitation, have the activity of inhibiting rotavirus infection. In one embodiment, the present invention provides a method of preventing rotavirus infection, comprising administering to a subject a composition that comprises a whey cream serum obtained by treating whey by centrifugation, or a dehydrated product thereof, wherein the antiviral activity of said composition is retained after heat treatment.

Abstract: The present inventors discovered that microfiltration retentates of whey, and products obtained by treating whey using centrifugation and/or ammonium sulfate precipitation, have the activity of inhibiting rotavirus infection.

Abstract: The present inventors discovered that microfiltration retentates of whey, and products obtained by treating whey using centrifugation and/or ammonium sulfate precipitation, have the activity of inhibiting rotavirus infection.

Abstract: In order to provide fermented milk with excellent hardness and flavor and a method for producing the same, the method for producing fermented milk uses yogurt mix in which 0.3% by weight or more ?-lactalbumin is added to starting milk mixture, yogurt mix containing whey protein concentrate in which ?-lactalbumin is contained in the amount of 60% by weight based on the protein, yogurt mix in which 0.4% by weight or more ?-lactoglobulin is added to starting milk mixture, or yogurt mix containing whey protein concentrate in which ?-lactoglobulin is contained in the amount of 65% by weight or more based on the protein.

Abstract: The present inventors discovered that microfiltration retentates of whey, and products obtained by treating whey using centrifugation and/or ammonium sulfate precipitation, have the activity of inhibiting rotavirus infection.

Abstract: A process for producing a calcium-supplemented milk drink, by adding to cow's milk, a whey mineral being of a calcium content of 2 to 8% by weight and produced by removing the protein and lactose from whey and concentrating the resulting whey by ultrafiltration and/or microfiltration. By the process, there is produced a calcium-supplemented milk drink having good flavor with no precipitate of calcium salts or being provided with attractive flavor, and being capable of passing through the sterilization process to be prepared into a commercially aseptic state.

Abstract: There is described a method for removing .beta.-lactoglobulin from bovine milk whey, in which bovine milk whey having been demineralized by 60 to 90% by weight is treated so as to have a pH value of from 4.3 to 4.6 and a protein concentration of from 0.5 to 1.5% by weight, and is then brought into contact with a cation exchange cellulose.

Abstract: A method of producing an aseptic calcium-enriched soy bean curd is disclosed. The method includes the steps of adding a calcium hydroxide-sucrose complex as coagulant to the soy bean milk, sterilizing the resulting mixture by heating, adjusting the pH value of the sterilized product to weakly acidic, charging the sterilized product into a container under an aseptic condition and sealing the opening of the container, and coagulating the calcium hydroxide-sucrose complex as coagulant to the soy bean milk by heating.When the calcium hydroxide-sucrose complex used as coagulant is insufficient to provide the required extent of calcium enrichment, calcium lactate may be added in an aseptic atmosphere after the sterilization process as at the time of pH adjustment.