Abstract: The present invention relates to the field of microbiology, specifically the field of production of a dairy food product using fermentation and the field of gene transfer by conjugation.

Abstract: The invention relates to a nutritional composition comprising carbohydrates, protein and a fat composition, wherein: (a) the nutritional composition has a total calcium content on dry matter of at least 3.5 g/kg; (b) the protein comprises casein; (c) the nutritional composition has a content of protein-bound calcium of 7.5 mmoles or less per 10 grams of casein; and (d) the ratio NPN to TN is 0.7 or less, with:—NPN meaning non-protein nitrogen in the nutritional composition in grams per 100 grams of nutritional composition (g/100 g); and—TN meaning total nitrogen (TN) in the nutritional composition in g/100 g.

Abstract: The invention relates to the field of nutritional compositions, methods for providing them and uses thereof. More in particular, it relates to ready-to-feed and powdered infant or growing up milk formulas showing desirable gastric digestion properties. Provided is a nutritional composition comprising casein, whey proteins comprising ?-lactalbumin (aLAc) and ?-lactoglobulin (bLac), and protein-coated fat droplets, wherein (i) the protein content of the composition is 5 to 20% (w/w), preferably 7-16 w %, based on total solids; (ii) the aLac+bLac content is at least 25% (w/w) based on the total protein level; (iii) the fat content is in the range of 10% to 50% (w/w) based on total solids; and (iv) the fat droplets are coated with an average protein load of 2-10 mg/m2 and wherein the weight ratio of casein:(aLac+bLac) on the fat droplets is at least 4 times higher, preferably at least 4.5 times higher, than the weight ratio of casein:whey protein in the total composition.

Abstract: The present invention relates to the field of microbiology, specifically the field of production of a dairy food product using fermentation and the field of gene transfer by conjugation.

Abstract: The present invention relates to the field of microbiology, specifically the field of production of a dairy food product using fermentation and the field of gene transfer by conjugation.

Abstract: The present invention relates to the field of microbiology, specifically the field of production of a dairy food product using fermentation and the field of gene transfer by conjugation.

Abstract: The invention relates to a method of propagating a mixture of two or more different micro-organism phenotypes, said method comprising the steps of: a) inoculating an aqueous culture medium with an inoculum comprising at least two different micro-organism phenotypes; b) mixing the inoculated aqueous medium with fat to produce a water-in-oil emulsion; c) incubating the emulsion at an incubation temperature in the range of 20-60° C. for at least 2 hours; d) heating the incubated emulsion to a temperature that is at least 5° C. above the incubation temperature to cause phase separation of the emulsion; e) repeating the cycle of steps a) to d) at a larger scale using viable cells contained in the aqueous phase of the phase separated emulsion as the inoculum; and f) collecting the propagated mixture of the two or more different micro-organism phenotypes wherein the fat has a solid fat content at the incubation temperature (NTc) of at least 5 wt. %.

Abstract: The present invention relates to a method for the preparation of an acid dairy drink comprising the steps of: a) providing an aqueous dairy protein composition comprising: —at least 1% by weight casein and/or caseinate; —at least 60% by weight water; —a pH in the range of 5.5 to 8; b) adding a deamidating enzyme to the aqueous dairy protein composition in order to deamidate the casein and/or caseinate to a deamidation ratio of the deamidated casein and/or caseinate of 50% or more is achieved; and c) adjusting the pH of the composition between 4.8 and 5.4. Preferably, the aqueous dairy protein composition is incubated for such a period of time that the iso-electrical point of the deamidated casein or caseinate formed is at least 0.5 lower than native casein or non-deamidated caseinate, respectively. The so obtained drinks are also claimed.