Abstract: The present invention relates to frozen confectionery products. In particular the present invention relates to low-protein frozen confectionery products having a protein content within the range of 0.050-1.25% w/w and an edible fat content of at least 5% w/w, where neither organoleptic properties nor the melting property of the frozen confectionery product have been compromised.

Abstract: Oxygen is a major quality-deteriorating factor with respect to many food products in that it may cause the growth of molds and the development of rancid off-flavors, which reduce the quality or shelf life of many food products. The present invention provides an improved food packaging and a method for prolonging the shelf life and quality of packaged foods by packaging the food in a packaging material together with a microbial oxygen absorber, such as Lactococcus spp., Streptococcus spp., Lactobacillus spp., Leuconostoc spp., Brevibacterium spp., Propionibacterium spp., and Bifidobacterium spp.

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: The present invention pertains to a method of producing caseinomacropeptide (CMP)-containing compositions in high yield and having a very low content of phenylalanine (Phe). More specifically, the method involves subjecting a whey derived feed to a combination of ultrafiltration and subsequent cation exchange.

Abstract: The present invention pertains to a method for isolating osteopontin from milk-derived feeds having a high concentration of protein. Particularly, the present method involves the use of a narrow window of pH and specific conductance of the milk-derived feed, which surprisingly has proven to provide a very efficient isolation of osteopontin from chemically complex feeds.

Abstract: The present invention pertains to a method for isolating osteopontin from a milk-derived feed containing caseino macropeptide and/or free beta casein, such as e.g. a feed based on milk serum or sweet whey. Particularly, the present method involves the use of a narrow window of pH and specific conductance of the milk-derived feed, which surprisingly has proven to provide a very efficient isolation of osteopontin from chemically complex feeds.

Abstract: Infant formula containing osteopontin and use of osteopontin as supplement for infant formulas or baby food.

Abstract: The invention concerns a process for producing lactose-free or substantially lactose-free milk, preferably without addition of water, and the product obtainable by the process. The process comprises the steps of: a) Ultrafiltration of original milk to obtain a first permeate and a first retentate; b) Nanofiltration of said first permeate to obtain a second permeate and a second retentate; c) Mixing said first retentate with said second permeate to obtain a mixture; and d) Hydrolysing remaining lactose in said mixture to obtain a hydrolysed milk. The process provides a lactose-free product with the taste of the original milk.

Abstract: The present invention relates to a method of producing compositions containing galacto-oligosaccharides as well as to galacto-oligosaccharide-containing compositions as such.

Abstract: The present invention relates to lactose-reduced milk-related products, and particularly such products having a long shelf-life. Additionally, the invention relates to a method of producing such products and a milk processing plant for the implementation of the method.

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: The invention concerns a process for producing lactose-free or substantially lactose-free milk, preferably without addition of water, and the product obtainable by the process. The process comprises the steps of: a) Ultrafiltration of original milk to obtain a first permeate and a first retentate; b) Nanofiltration of said first permeate to obtain a second permeate and a second retentate; c) Mixing said first retentate with said second permeate to obtain a mixture; and d) Hydrolysing remaining lactose in said mixture to obtain a hydrolysed milk. The process provides a lactose-free product with the taste of the original milk.

Abstract: The present invention relates to butter-derived spreads, i.e. mixtures containing a first butter, a milk fat source and vegetable oil, as well as a method of producing such butter-derived spreads.

Abstract: The present invention relates to filled milk products comprising sweet buttermilk solids, vegetable lipid and one or more additional carbohydrate sources. The invention furthermore relates to a method of preparing such filled milk products.

Abstract: The present invention pertains to a method for producing a reticulate dairy based product, comprising subjecting a dairy based product to an extrusion to obtain multiple individual threads of the dairy based product and structuring said multiple individual threads of the dairy based product to obtain a reticulate dairy based product. Moreover the present invention pertains to a reticulate dairy based product obtainable by this method and to a reticulate dairy based product comprising a coherent network of multiple entangled individual threads of a dairy based product.

Abstract: Disclosed is a bovine milk derived phosphatidylserine source of natural composition having excellent dispersibility and organoleptic as well as physical stability. The source is useful in neutraceutical in powder, liquid or dispersion form. The source can be prepared from serum from butter oil production or from the retentate from microfiltration of whey for defatting purposes.

Abstract: A novel method for producing a natural cheese is described. The present method utilizes a combination of heating, mechanical processing and pH changes to produce a natural cheese.

Abstract: The present invention relates to methods for producing low fat spread emulsions stabilized with dairy proteins. The water phase is stabilized by heat denatured whey proteins at low calcium concentrations. After heat treatment pH of the water phase is adjusted to neutral or acid conditions. The present invention also relates to methods for producing a whey protein product that can be used as a stabilizing food ingredient.

Abstract: The present invention relates to long shelf life milk or milk-related products as well as to a method for producing such long shelf life products and a milk processing plant for the implementation of the method. The method of the invention is characterised by the combination of physical separation of microorganisms and a high temperature treatment for at most 200 msec, and the resulting product has been found to have advantageous properties.

Abstract: The present invention relates to a novel drinking yoghurt and a process for manufacturing thereof. While this drinking yoghurt has the same flavour and organoleptic characteristics as traditional drinking yoghurt, it has a different protein structure and a different composition with regard to the content of casein and whey proteins. In particular, the drinking yoghurt comprises casein and whey protein in a casein:whey protein ratio of from 4:96 to 12:88 (w/w). The drinking yoghurt can be made without the formation of a coagulum after fermentation. In addition, the invention provides a process for the manufacturing of such a drinking yoghurt, comprising adding a quantity of whey product base to a quantity of milk product base to prepare a drinking yoghurt comprising casein and whey proteins in a casein:whey protein ratio of from 4:96 to 12:88 (w/w).