Abstract: A method for preparing a cultured dairy product comprising: blending water, ultra-filtered milk and other ingredients to form a blended milk containing about 1.6% lactose, about 3.9% protein and about 0.8% fat; culturing the blended milk by adding a starter culture and fermenting the blended milk to produce a cultured dairy product; and processing the cultured dairy product with only mechanical steps to form a finished cultured dairy product containing less than 4% total sugar and less than 0.1% lactose.

Abstract: The present invention relates to a method of producing a liquid dairy concentrate, the method comprising: providing a liquid dairy ingredient having a fat content of at least 35 wt %; concentrating the liquid dairy ingredient by ultrafiltration and/or diafiltration to obtain a concentrated liquid dairy ingredient as the retentate; adding sucrose and/or trisodium citrate to form a modified retentate; blending the modified retentate with one or more further ingredients; and homogenising the blend to form a liquid dairy concentrate, wherein, during the step of blending the modified retentate with said one or more further ingredients, the modified retentate is at a temperature of at least 60° C.

Abstract: A stable aqueous liquid lactase formulation is provided, comprising lactase and further comprising sodium, calcium or potassium-L-lactate or a combination thereof and optionally a sugar, and/or optionally comprising sodium or potassium chloride or a combination thereof, preferably wherein the concentration of each of the components is such that the water activity Aw is at most 0.82. The formulation is particularly suitable when using invertase-free lactase, allowing the use of sucrose as stabilizer. Also provided is a process to produce the liquid lactase formulation, an infant formula (e.g. as powder of granulate) comprising the liquid lactase formulation, a method to produce said infant formula, and the use of the formulation in the production of infant formula.

Abstract: This disclosure features human milk permeates and compositions containing the same obtained from fractionated whole human milk. The oligosaccharide rich permeate and permeate compositions of the present invention are useful as nutritional supplements for pre-term and full term infants, for establishing or maintaining gut flora and for treating the symptoms of inflammatory bowel disease.

Abstract: The invention relates to a process for the treatment of animal skim milk and for the production of an infant formula base product from animal skim milk, which process is highly efficient and cost effective, as only membrane filtration techniques, such as microfiltration and ultrafiltration, are required. By carefully controlling the process parameters, a product is obtained in which most of the major components are within the desired range for an infant formula base product. The invention also relates to products obtainable by the process according to the invention.

Abstract: The present invention concerns an improved balance of the essential branched chain amino acids leucine, isoleucine and valine in infant formula.

Abstract: The invention relates to a method for manufacturing a milk-based product from which whey proteins such as beta lactoglobulm have been substantially removed, and to the use of such a product as a milk product to be heated in cooking.

Abstract: Disclosed are dairy products fortified with dairy minerals and methods of making the dairy products. The fortified dairy products exhibit enhanced fresh dairy flavor notes. In one aspect, the fortified dairy product is a concentrated dairy liquid.

Abstract: Methods, compositions, and articles of manufacture for preparing frozen beverages are described. The methods and articles generally include first and/or second frozen pellets. Upon mixing the frozen pellets with an appropriate liquid for a sufficient time, a frozen beverage is obtained. Articles of manufacture including frozen pellets, as well as optional objects such as straws, spoons, and mixing containers are disclosed. Methods, compositions, and articles of manufacture for preparing frozen pellets are also described.

Abstract: The invention concerns a biomarker for diagnosing or prognosing childhood Membranous Nephropathy (MN), said biomarker is (i) cationic Bovine Serum Albumin (BSA), and/or (ii) an antibody that binds to a polypeptide of sequence SEQ ID NO: 3. The invention further concerns an antibody or antibody fragment or a composition comprising such an antibody or antibody fragment, wherein said antibody or antibody fragment is specific to an amino acid sequence SEQ ID NO: 3. The invention also concerns a foodstuff likely to contain BSA or cow milk or cow milk extracts, wherein said foodstuff is depleted in BSA.

Abstract: An animal feeder comprising a body having one or more fabric pieces defining a closed space, and a bed. The body has a base and an opposing end. A flap is attached to the body and has a free end, with the flap defining openings proximal to the free end. Pockets are adjacent to the body and have open ends alignable with the flap openings. Fluid vessels occupy the pockets.

Abstract: The invention concerns a shelf stable spread that includes sweetened condensed milk of fat content 2 to 25% by weight and water content 15 to 35% by weight and at least one organoleptic modifying food substance added at a ratio ranging from 2% to 30% by weight and preferably 5% to 15% by weight wherein the spread is substantially free of emulsifiers and thickeners, is not caramelised and is thickened by shear so that it has a firmness corresponding to a maximum compression force of at least 20 g measured at 25° C. by a Texture Analyser equipped with a 5 kg load cell and a 20 mm diameter cylinder probe with a penetration into the sample at a constant speed 1 mm/s during 10 s.

Abstract: The methods and products disclosed herein relate to high solids concentrated dairy liquids that remain retort and shelf stable for an extended shelf life at ambient conditions with substantially no negative flavor notes typically found in the prior retorted dairy liquids. In one aspect, the stable concentrated dairy liquids have up to about 50 percent total solids, and in some approaches, between about 38 and about 50 percent total solids. In another aspect, the high solids concentrated dairy liquids may also include increased levels of sugar relative to the dairy solids and/or increased levels of sugar relative to the protein and fat to aid in achieving stability.

Abstract: Carbon dioxide is dissolved in liquid dairy products loaded and transported in bulk containers so as to improve product shelf life, thereby providing options for more economical shipment, as by rail and ocean vessels and for extended transport by truck and to facilitate extended storage of perishable products and to avoid the necessity of multiple treatments for pathogen reduction.

Abstract: The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.

Abstract: The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.

Abstract: The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.

Abstract: The present invention is directed to a composition for sweetening an edible product, comprising at least a rebaudioside, characterized in that it further comprises gymnemic acid.

Abstract: A concentrate derived from milk or a milk product comprising sialyllactose in amounts higher than the normal amounts found in the milk or milk product and a process for preparation of such a concentrate by ultrafiltration and diafiltration using a thin film polyamide based membrane. The concentrate is suited for use in nutritional products.

Abstract: A beverage whitening composition for replacing cream or milk in a reduced volume comprising: cream having a higher butter fat content than the cream or milk to be replaced; milk having a lower butter fat content than the cream or milk to be replaced; and serum solids, such as skim milk powder. The composition has the beverage whitening ability of the cream or milk to be replaced in a target volume of from 30% to 95% of the volume of cream or milk to be replaced. The composition is formulated so that from 300 mL to 950 mL of the composition has the whitening ability of 1 liter of the cream or milk to be replaced. The composition is useful for replacing conventional coffee cream in dispensers containing bags of cream so as to reduce frequency of bag replacement.

Abstract: Methods are provided for treating high solids concentrated milk products to delay gelation of the concentrated milk products by minimizing the rate at which the viscosity of the concentrates increases during cold storage. By another approach, the methods described herein are effective to substantially reduce the viscosity of the concentrated milk products. The methods described herein advantageously increase the length of time the high solids milk concentrates remain fluid and pumpable during refrigerated shelf-life. The high solids concentrated milk products treated with the methods provided herein include about 33 to about 43 percent total solids. By one approach, the high solids concentrated milk products have a pH of about 4.6 to about 6.7, and include salt at about 0.25 to about 6 percent by weight of the concentrate.

Abstract: A process for producing a concentrated, sterilized liquid milk product comprising the steps of (a) partially concentrating milk or a milk product, and (b) sterilizing a partially concentrated milk product.

Abstract: A particulate composition comprising a plurality of particles comprising lactase and a protective material are provided. The particles have a size that is not perceptible or is minimally perceptible on the human tongue. The particulate composition can be made by a method that comprises the steps of providing a lactase, providing a protective material, and forming a particulate composition comprising a plurality of particles comprising the lactase and the protective material in a size that is not perceptible or barely perceptible on the human tongue. The particulate composition can be used by applying the lactase composition to a food article or by using the lactase composition in the course of consuming the food article.

Abstract: The invention relates to a method for producing fractions of a milk composition by treating a milk composition with a phospholipase and separating it into at least two fractions with different fat content. The fractions obtained have improved properties for producing food products. The invention further relates to a method for producing food products from one or more of the fractions obtained. In further aspects the invention relates to methods for producing condensed milk, milk powder, butter and dairy spread from a milk composition treated with a phospholipase.

Abstract: The invention relates to a process for the production of a food product comprising milk protein. Provided is a process for the production of a food product comprising a milk protein, comprising subjecting said milk protein to an enzymatic deamidation procedure, formulating the deamidated milk protein into a liquid food product, followed by either heat sterilization of the food product or concentration and spray drying of the food product into a powder. Also provided are products obtainable by the method.

Abstract: Common allergenic foods are made hypoallergenic with super critical fluid or critical liquid gas such as super critical carbon dioxide or liquid nitrogen. The treatment of foods with liquid nitrogen or super critical carbon dioxide also enhances the functionality of fat, so that the total fat in the food can be reduced while retaining the good taste of the food. Compositions and methods for oral delivery of a medicament or vitamin are also provided.

Abstract: The present disclosure provides crumb of the type used in making milk and white chocolates with enhanced flavor and/or aroma. It has been found that adding alpha-dicarbonyls, e.g., 2- or 3-carbon alpha-dicarbonyls, can add noticeable caramel and/or toffee notes to the flavor and/or the aroma of the crumb without a concomitant increase in less desirable flavors and aromas, such as burnt or earthy notes.

Abstract: A soda-pop flavored confection made of powdered anhydrous soda-pop flavoring components, along with sweeteners dairy and suitable confectionary fat wherein the intimate incorporation of the soda-pop flavoring results in a confection that has a primary flavor profile of the soda-pop but a mouth feel of a chocolate or chocolate-like confection.

Abstract: A method for the production of milk with increased melatonin content or a milk product made therefrom. The method comprises dividing the daily cycle of a female mammal into a daytime phase under a first light regime with a proportion of blue light and a night-time phase under a second light regime and milking the mammal at least once during the night-time phase in order to obtain milk with an increased melatonin content. For the second light regime there is used at least one light source which emits light in the wavelength range of 500 nm or above and substantially no light in the wavelength range below 500 nm.

Abstract: The present invention relates to novel strains of Lactobacillus helveticus that can produce high amounts of hypotensive peptides, in particular IPP, VPP and LPP. It also relates to a fermented milk product containing a mixture of tripeptides IPP-VPP-LPP and a strain of L. helveticus. The invention further relates to the specific peptide mixture consisting of tripeptides IPP, VPP and LPP and the use of the fermented product or mixture of peptides in food products, food supplement or pharmaceutical compositions for reducing or preventing hypertension.

Abstract: Carbon dioxide is dissolved in liquid dairy products loaded and transported in bulk containers so as to improve product shelf life, thereby providing options for more economical shipment, as by rail and ocean vessels and for extended transport by truck and to facilitate extended storage of perishable products and to avoid the necessity of multiple treatments for pathogen reduction.

Abstract: The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value Fo of at least 5 that is also resistant to gelling and browning during high temperature sterilization and is also resistant to gelling and browning during storage for greater than six months. The method balances such thermal treatments with addition of stabilizer and enhancer to achieve the desired flavor/mouthfeel and sterilization and to achieve reduced level of soluble protein in the concentrated milk prior to concentration to resist gelation and minimize browning. Moreover, such processing may be utilized in a milk that is concentrated to a factor of 2.7 fold or higher and contains at least 8.5 percent protein.

Abstract: A shelf-stable concentrated dairy product, such as concentrated milk, with improved flavor, color and mouthfeel, and a method of production thereof is provided. The method eliminates any thermal treatment prior to and during concentration that may substantially cross-link casein to whey and preferably utilizes microfiltration to produce a stable concentrated dairy liquid with reduced amounts of whey and lactose. The resulting products have a sterilization value Fo of at least 5 and are also resistant to gelling and browning during high temperature sterilization and also resistant to gelling during extended storage.

Abstract: Common allergenic foods are made hypoallergenic with super critical fluid or critical liquid gas such as super critical carbon dioxide or liquid nitrogen. The treatment of foods with liquid nitrogen or super critical carbon dioxide also enhances the functionality of fat, so that the total fat in the food can be reduced while retaining the good taste of the food. Compositions and methods for oral delivery of a medicament or vitamin are also provided.

Abstract: Disclosed are stable concentrated dairy liquids exhibiting enhanced fresh dairy flavor notes and methods of making thereof. The resultant concentrated products herein include a reduced dairy protein level and increased fat content through a cream addition. By one approach, the concentrated dairy liquids have a protein to fat ratio of about 0.4 to about 0.7 achieved through the selection of the starting dairy base and a selected cream addition. Preferably, the cream addition occurs at specific input locations in the process in order to achieve stable concentrates.

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: Common allergenic foods are made hypoallergenic by treatment with super critical fluid or critical liquid gas such as super critical carbon dioxide or liquid nitrogen. The treatment of foods with liquid nitrogen or super critical carbon dioxide also enhances the functionality of fat, so that the total fat in the food can be reduced while retaining the good taste of the food. Compositions and methods for the oral delivery of a medicament or vitamin are also provided.

Abstract: The invention relates to a method for producing fractions of a milk composition by treating a milk composition with a phospholipase and separating it into at least two fractions with different fat content. The fractions obtained have improved properties for producing food products. The invention further relates to a method for producing food products from one or more of the fractions obtained.

Abstract: Methods, compositions, and articles of manufacture for preparing frozen beverages are described. The methods and articles generally include first and/or second frozen pellets. Upon mixing the frozen pellets with an appropriate liquid for a sufficient time, a frozen beverage is obtained. Articles of manufacture including frozen pellets, as well as optional objects such as straws, spoons, and mixing containers are disclosed. Methods, compositions, and articles of manufacture for preparing frozen pellets are also described.

Abstract: Methods, compositions, and articles of manufacture for preparing frozen beverages are described. The methods and articles generally include first and/or second frozen pellets. Upon mixing the frozen pellets with an appropriate liquid for a sufficient time, a frozen beverage is obtained. Articles of manufacture including frozen pellets, as well as optional objects such as straws, spoons, and mixing containers are disclosed. Methods, compositions, and articles of manufacture for preparing frozen pellets are also described.

Abstract: The invention relates to a low-energy, non-fat milk beverage of a high calcium content, the beverage containing a low-energy milk base which consists of non-fat milk, a whey protein solution or a combination thereof and from which carbohydrates have been removed either entirely or partly, and which is rich in calcium, and to a method for preparing the same.

Abstract: A reduced calorie beverage comprising rebaudioside A as a sweetener; including reduced calorie beverages, diet beverages, and near waters, and corresponding concentrates.

Abstract: The invention relates to cows capable of producing milk low in total saturated fatty acids and high in mono- and poly-unsaturated fatty acids.

Abstract: A method of manufacturing condensed milk having a milk solids component of 32% to 40% by weight comprises the steps of mixing liquid milk having 10% to 14% milk solids and a first predetermined milk fat content with dried milk powder having a second predetermined milk fat content, in appropriate amounts so that the total weight percentage of milk solids in the mixture, from the liquid milk and from the dried milk powder, is 32% to 40% by weight of the mixture. Then, the mixture is permitted to stand for at least 30 minutes; after which it is pasteurized and recovered for further packaging and handling. Typically, the storage, mixing, and standing steps are carried out at temperatures of 2° C. to 25° C., and preferably below 10° C.

Abstract: A method is provided for forming aseptic or substantially aseptic concentrated dairy liquid, such as dairy milk, without significant heat treatment. In one form, the method first concentrates a starting dairy milk to about 2× to about 7× concentration using an ultrafiltration membrane to form a dairy concentrate. Thereafter, the dairy concentrate is filtered using a microfiltration membrane to provide the aseptic or substantially aseptic concentrated dairy milk. The resultant concentrated dairy milk has less than about 0.5 percent total bacteria and less than about 5 colony forming units of spore forming bacteria per gram. The substantially aseptic concentrated dairy milk is not subjected to significant heat treatment during processing.

Abstract: The present invention relates to a process using dynamic high-pressure for inactivation of food pathogens. Liquid food are treated by dynamic-high-pressure at 1 to 5 kbars with at least one recirculation depending on the needs. The pasteurization process is performed at relatively cold temperature ranging from 4° C. to 55° C.

Abstract: The invention concerns a method for isolating milk proteins from milk or from whey comprising steps which consist in passing the milk or whey over a cation-ex-changing resin, eluting the fraction retained by an aqueous salted solution and desalting and sterilizing the eluate. The invention also concerns a milk protein fraction obtained by said method and its use for preparing pharmaceutical and food compositions.

Abstract: The present invention provides means and methods for obtaining an antibody in a mammary secretion product of a farm-animal comprising administering to said animal at least two compositions, which may be the same or different, comprising an antigen to which said antibody is to be raised, the method comprising administering at least a first of said compositions such that a high mucosal and/or systemic immune response is obtained and wherein at least a second of said compositions is administered to a mammary gland and/or a supramammary lymph node of said animal.

Abstract: A concentrated milk derived from a dairy liquid is provided which comprises a liquid aqueous dairy product having reduced calcium levels and macromolecular milk components at about a 3.5 times or greater concentration as compared to the dairy liquid from which the concentrated milk is derived, wherein substantially all macromolecular milk components in the concentrated milk are in an uncurded state, and wherein the concentrated milk does not gel on extended refrigerated storage. The calcium-reduced 3.5× or more concentrated milk is physically stable (i.e., non-gelling) during prolonged refrigeration storage and has increased protein functionality is provided.

Abstract: An efficient method for the continuous production of a dairy-based confection prevents protein burning and precipitation during processing. The method comprises heating an aqueous sugar composition to at least its boiling point in a first heat exchanger, admixing a dairy component with the boiling, aqueous sugar composition after it exits the first heat exchanger to form a dairy-based mass, and cooking the dairy-based mass to a desired final temperature in a second heat exchanger, without substantial separation or precipitation of the protein within the second heat exchanger. The first and second heat exchangers are preferably plate and frame heat exchangers. The solids content of the dairy-based mass is preferably increased prior to entering the second heat exchanger and again after leaving the second heat exchanger. The solids content of the cooked, dairy-based mass is increased to at least about 88% by weight, preferably at least about 90% by weight.