Abstract: Strain of Lactobacillus useful as probiotics in food and naturopathic medicines and which is resistant in vitro against hydrochloric acid and gastric juices and tolerates bile salts without deconjugating them whereas strong assimilation is occurring and which has good survival at the passage through the stomach and the gastrointestinal tract and which strain is growing optimally at about 37° C., which strain is Lactobacillus paracasei subsp. paracasei, which is a Gram-positive, homofermentative, rod-shaped bacterium capable of producing L-lactic acid and containing three plasmids having a size of 2.2, 4.36 and 9.1 Kb, respectively. The invention also relates to a composition containing the strain and a product consisting of or containing a concentrate of the strain.

Abstract: A process for the manufacture of a butter like dairy spread which is spreadable at refrigeration temperature and which has a content of vegetable fat which is higher than 30% and which has a iodine value of between 55 and 65, whereby cream having an iodine value of 25-40 and an uncured vegetable fat are treated and churned. According to the invention a vegetable "cream" having substantially the same iodine value and other oleic acid composition as butter cream from milk is prepared in that a cured vegetable fat is emulsified with a milk product, is pasteurized, it may be acidified and temperature treated and is cooled to churning temperature, whereupon the vegetable "cream" together with the uncured vegetable fat and some amount of animal fat, for instance ordinary butter cream, is churned, and whereby the total amount of cured and uncured vegetable fat is between 30% and nearly 100% as calculated on the total fat content of the dairy spread.

Abstract: A protein containing fruit juice drink comprising a fruit juice portion of 10-85% containing a citrus juice portion, a milk raw material portion of 90-15 percent by weight in which the milk raw material portion comprises whey proteins in an amount of 0.5-10 percent by weight of the finished product, and, as a sweetner, a hydrolyzed lactose, made of substantially pure lactose prepared from whey or a permeate from ultrafiltration of milk or whey, containing pure glucose and galactose derivate.In the manufacture of the juice product of the aforementioned type a whey protein solution is prepared and the fruit juice is added while stirring the mixture. Hydrolyzed pure lactose is prepared by dissolving pure lactose crystals, obtained from whey or from a permeate of ultrafiltration of milk or whey, in pure water and hydrolyzing the lactose solution at a temperature of 60.degree.-150.degree.

Abstract: A method for preparing a protein concentrate useful in the production of a low calorie margarine of water-in-oil type which comprises acidifying a raw material comprising skimmed milk, skim milk powder or a mixture thereof to a pH of 4-5 to precipitate protein therefrom, heating the acidified raw material in a first heating stage to a temperature of about 35.degree.-65.degree. C. and maintaining said temperature for a period of at least 15 minutes, then quickly raising the temperature of the acidified milk in a second heating stage to a temperature of about 60.degree.-95.degree. C. and immediately after reaching the intended temperature, concentrating the precipitated protein and cooling the resulting concentrate.