Abstract: The present invention relates to a new method of producing a high-protein, acidified, liquid, dairy product. The invention furthermore relates to new high-protein acidified, liquid dairy product, to protein/mineral compositions and uses of these for producing liquid dairy products having a high-protein content and a low viscosity.

Abstract: The present invention pertains to an improved process for production of nutritional products, such as e.g. infant formulas, containing milk protein and milk saccharide. The invention is particularly useful for the production of demineralized nutritional products and provides both the final nutritional product as well as milk saccharide-containing milk protein serum ingredients useful for the production of such nutritional products.

Abstract: The present invention pertains to a new packaged, heat-treated beverage preparation having a pH in the range of 2.0-4.7. The invention furthermore relates to a method of producing a packaged, heat-treated beverage preparation and to different uses of the packaged, heat-treated beverage preparation.

Abstract: The present invention relates to a method for preparing a cooking- and/or frying-stable cheese-like product, the cooking- and/or frying-stable cheese-like product and use of the cooking- and/or frying-stable cheese-like product.

Abstract: The present invention relates to a bioactive sweet whey protein concentrate or composition for increasing e.g. cognitive functions particularly in young mammals such as pre-term or term infants, toddlers, children or young adults. The present invention further disclose a new concept for large-scale industrial production method of bioactive whey protein concentrates or compositions by use of mild heat treatment and pressure driven membrane separation.

Abstract: Methods of preventing creaming and age gelation in heat treated dairy based products are provided herein. Heat treated dairy based products are also provided, in which physical instability is prevented.

Abstract: The present invention relates to a novel method of preparing a liquid flavouring ingredient by use of fermentation. In particular, the method involves recycling a part of the microorganisms used in the fermentation of flavour and aroma compounds back to the bioreactor for fermentation, while another part of the microorganisms are maintained in the obtained liquid flavouring ingredient. The obtained liquid flavouring ingredient is suitable for use as a taste enhancer and can be used in food products, such as dairy products, sauces, dressings, seasonings, meat products, bread, and sauerkraut.

Abstract: The present invention pertains to a method of producing beta-casein-containing compositions and products obtainable by such methods. More particularly, the invention pertains to a method of producing beta-casein compositions using controlled microfiltration first at a temperature higher than 20 degrees C., followed by cooling of the retentate to 0-15 degrees C. and a second microfiltration of the cooled composition resulting in beta-casein containing permeate.

Abstract: The present invention relates to anew method of producing a high-protein, acidified, liquid, dairy product. The invention furthermore relates to new high-protein acidified, liquid dairy product, to protein/mineral compositions and uses of these for producing liquid dairy products having a high-protein content and a low viscosity.

Abstract: The present invention relates to a novel method for preparing acid-gellable whey protein aggregates in the form of concentrated suspensions or powders. Moreover, the present invention relates to a novel composition containing the acid-gellable whey protein aggregates, to a food product ingredient comprising the novel type of acid-gellable whey protein composition, and to a food product comprising the novel type of acid-gellable whey protein composition.

Abstract: A method of and apparatus (18) are described for assessing fat in whey in the making of a dairy product in accordance with a dairy product recipe. The method comprises the steps of: a. using one or more optical sensors (61, 62, 63, 64) to sense at least one stream (22, 24, 27, 29) of whey separated from curd in dairy product making apparatus (18) and generate one or more signals indicative of the degree of occlusion of the stream (22, 24, 27, 29) of whey; b. converting or processing one or more said signals as a measure of the specific mass of fat lost from curd in a dairy product making plant (18) in the stream of whey; c. assessing whether the value of specific mass of fat lost obtained in Step b lies within or outside a predetermined fat loss range; and d. if the said value of specific mass of fat lost is outside the predetermined range, adjusting the recipe so that the value of specific mass of fat lost lies within the predetermined range.

Abstract: The present invention pertains to a new type of denatured whey protein compositions having a low content of soluble whey protein and a high content of protein and to a method of producing them. In particular, the present invention pertains to the new type of denatured whey protein compositions having a low content of soluble whey protein, a high content of protein and low content of fat and to a method of producing them. The invention furthermore pertains to products containing the high protein denatured whey protein compositions, particularly high protein, acidified dairy products, and additional uses thereof.

Abstract: The disclosed invention provides mammalian milk osteopontin and/or an active truncation or active peptide thereof for improving immune responsiveness to an infectious disease in a mammal, for example a human subject, as well as enhancing the efficacy of vaccination for the prophylactic or therapeutic treatment of an infectious disease in mammals, such as humans. The invention further provides a vaccine system, for use in the prophylactic or therapeutic treatment of an infectious disease in a mammal, comprising a vaccine and a mammalian milk osteopontin and/or an active truncation or active peptide thereof for oral administration to a mammal, as well as methods of enhancing immune resistance to an infectious disease in a mammal by administration of a vaccine and a mammalian milk osteopontin and/or an active truncation thereof.

Abstract: The present invention pertains to a new type of high protein, fruit flavoured beverage comprising fruit flavouring agents and high protein denatured whey protein compositions, and to a method of producing the beverage. The invention particularly pertains to fruit flavoured beverages having a protein content of at least 4% (w/w). The invention furthermore relates to high protein fruit and/or vegetable preparations which e.g. are advantageous for the production of high protein, fruit- and/or vegetable-flavoured yoghurt. The invention also relates to food products containing the high protein fruit and/or vegetable preparations and to method for producing these.

Abstract: The present invention pertains to a new type of CMP-containing, high protein denatured whey protein compositions and to a method of producing them. The invention furthermore pertains to products containing the high protein denatured whey protein compositions, particularly high protein, acidified dairy products, and additional uses of the denatured whey protein compositions.

Abstract: The present invention relates to methods of making sliceable dairy product comprising milk and supplemental whey protein, an edible acid, and sodium chloride and/or sodium hydroxide, and the products obtainable by said methods.

Abstract: The invention relates to methods for reducing off-flavour in milk-related products, said methods comprising the step of oxidizing lactose in a milk-related product to lactobionic acid. The invention further relates to methods of producing packaged, milk-related products, as well as milk-related products produced by the said methods.

Abstract: The present invention pertains to an improved process for production of nutritional products, such as e.g. infant formulas, containing milk protein and milk saccharide. The invention is par-ticularly useful for the production of demineralized nutritional products and provides both the final nutritional product as well as milk saccharide-containing milk protein serum ingredients useful for the production of such nutritional products.

Abstract: The disclosed invention provides mammalian milk osteopontin and/or an active truncation or active peptide thereof for improving immune responsiveness to an infectious disease in a mammal, for example a human subject, as well as enhancing the efficacy of vaccination for the prophylactic or therapeutic treatment of an infectious disease in mammals, such as humans. The invention further provides a vaccine system, for use in the prophylactic or therapeutic treatment of an infectious disease in a mammal, comprising a vaccine and a mammalian milk osteopontin and/or an active truncation or active peptide thereof for oral administration to a mammal, as well as methods of enhancing immune resistance to an infectious disease in a mammal by administration of a vaccine and a mammalian milk osteopontin and/or an active truncation thereof.

Abstract: The present invention pertains to a new type of high protein, fruit flavoured beverage comprising fruit flavouring agents and high protein denatured whey protein compositions, and to a method of producing the beverage. The invention particularly pertains to fruit flavoured beverages having a protein content of at least 4% (w/w). The invention furthermore relates to high protein fruit and/or vegetable preparations which e.g. are advantageous for the production of high protein, fruit- and/or vegetable-flavoured yoghurt. The invention also relates to food products containing the high protein fruit and/or vegetable preparations and to method for producing these.