Abstract: Use of osteopontin for reducing plaque bacterial growth on tooth enamel and dental formulations containing osteopontin.

Abstract: The present invention relates to methods for producing low fat spread emulsions stabilized with dairy proteins. The water phase is stabilised 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: Use of probiotic bacteria for the manufacture of a food product, feed product, dietary supplement, nutritional product, natural remedy, pharmaceutical active formulation and medicinal product to be used for controlling weight gain, preventing obesity, increasing satiety, prolonging satiation, reducing food intake, reducing fat deposition, improving energy metabolism, enhancing insulin sensitivity, treating obesity and treating insulin insensitivity. The probiotic bacteria is at least one of Lactobacillus casei F19 (LMG P-17806), Lactobacillus acidophilus NCFB 1748 or Bifidobacterium lactis Bb12.

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 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).

Abstract: A process for isolation of milk osteopontin from a material containing milk osteopontin by optionally mixing the milk material with a calcium source and separate the osteopontin containing phase from the rest of the milk material by pH adjustment.

Abstract: The present invention concerns a new ?-galactosidase with transgalactosylating activity isolated from Bifidobacterium bifidum and a truncated enzyme where the C-terminal end of the ?-galactosidase protein has been deleted, resulting in an enzyme with a higher transgalactosylating activity than hydrolase activity. When lactose is used as a substrate, galacto-oligosaccharides are products of the transgalactosylase activity. Galacto-oligosaccharides enhance growth of health-promoting Bifidobacterium that may be used in a number of applications in the dairy industry.

Abstract: Tagatose is manufactured by hydrolyzing lactose to galactose and glucose and isomerizing galactose to tagatose and chromatographic separation and recycling any unconverted compounds. Thereby high yields of pure tagatose are obtained.

Abstract: The present invention concerns a new &bgr;-galactosidase with transgalactosylating activity isolated from Bifidobacterium bifidum and a truncated enzyme where the C-terminal end of the &bgr;-galactosidase protein has been deleted, resulting in an enzyme with a higher transgalactosylating activity than hydrolase activity. When lactose is used as a substrate, galacto-oligosaccharides are products of the transgalactosylase activity. Galacto-oligosaccharides enhance growth of health-promoting Bifidobacterium that may be used in a number of applications in the dairy industry.

Abstract: The present invention concerns a new &bgr;-galactosidase with transgalactosylating activity isolated from Bifidobacterium bifidum and a truncated enzyme where the C-terminal end of the &bgr;-galactosidase protein has been deleted, resulting in an enzyme with a higher transgalactosylating activity than hydrolase activity. When lactose is used as a substrate, galacto-oligosaccharides are products of the transgalactosylase activity. Galacto-oligosaccharides enhance growth of health-promoting Bifidobacterium that may be used in a number of applications in the dairy industry.

Abstract: Additive for use in any energy supplementation or metabolic nutrient in the form of a beverage or other nutrient for athletes or other persons in need of increased glycogen level, use of a protein hydrolysate to the preparation of such an energy supplementation and an energy supplement containing such an additive. The protein hydrolysate can be of animal or vegetable origin.

Abstract: Improved process for preparing a kappa-caseino glycomacropeptide which comprises adjusting the pH of a solution of a milk starting material to below 4, cold ultrafiltration and concentration of the starting material on a spiral filter. This process is usable in industrial scale without fouling problems and without damaging the usable milk material by-product.

Abstract: D-tagatose is used to synergize the effect of potent sweeteners. When combined with one or more potent sweeteners, it is able to effect improvements in sensory characteristics such as mouthfeel, flavor and aftertaste of a sweetened product.