Abstract: Industrial butter with increased hardness is suggested, obtainable or obtained by (a) separating raw milk into a skimmed milk fraction and a cream fraction; (b) while adding water, separating the cream fraction of step (a) into a milk phase and an aqueous protein-lactose phase; (c) adding hard fat to the milk phase of step (b), and homogenising it; and (d) cooling the homogenised mass while shearing.

Abstract: A low-bacteria milk powder with a high WPNI is suggested, which is obtainable by (a) providing a raw milk; (b) heating the raw milk in at least one tubular heat exchanger to a temperature of at least 20° C.; (c) separating the cream, obtaining a skimmed milk; (d) pasteurising the skimmed milk in a tubular heat exchanger for a period from 10 to 60 seconds at a temperature from 72 to 75° C.; (e) evaporating the pasteurised skimmed milk to a dry matter content from 35 to 55% by weight; and (f) drying the pasteurised skimmed milk concentrate in a spray tower.

Abstract: A butter with caramel is suggested, which is obtainable or obtained by: (a) separating whole milk into a skimmed milk fraction and a cream fraction by means of a separation step; (b) subjecting the cream fraction such obtained to a nanofiltration (NF) step and/or a reverse osmosis (RO) step, obtaining a NF/RO retentate and a NF/RO permeate; (c) subjecting the NF/RO retentate such obtained to a heat treatment step, in the process of which the sugar contained therein is caramelised at least in part; and (d) churning the caramelised NF/RO retentate such obtained in a manner known per se.

Abstract: Pasta filata cheese products of the Mozzarella type are suggested, obtainable or obtained by: (a) subjecting milk to bactofugation or filtration, obtaining a bactofugate or a bacterial concentrate and a treated milk; (b) sterilising and, optionally, standardising the bactofugate or the bacterial concentrate obtained in step (b); (c) blending the treated milk of step (a) with the sterilised bactofugate or the bacterial concentrate of step (b); (d) coagulating the blended product of step (c) while adding starter cultures and/or rennet; (e) separating the coagulated milk of step (d) into whey and curd; (f) processing the whey with fine curd particles contained therein obtained in step (e) into a stable suspension; (g) subjecting the curd obtained in step (e) to heat treatment, and (h) shaping the heat-treated product of step (g), wherein the suspension produced in step (f) is either added to the bactofugate or the bacterial concentrate obtained in step (a), or to the sterilised bactofugate or the bacterial con

Abstract: A low-bacteria milk powder with a WPNI of at least 2 is suggested, obtainable by (a) providing a milk component; (b) optionally, separating the cream from the milk component; (c) subjecting the milk component from which the cream had been optionally separated to microfiltration, obtaining a low-bacteria permeate P1 and a bacteria-contaminated retentate R1; (d) mixing the permeate with a liquid lipid phase and a solid active agent phase; (e) optionally, subjecting the mixture obtained in step (d) to a temperature treatment; and (f) processing the mixture of step (d) or (e) that had optionally been temperature-treated, obtaining a dry powder.

Abstract: A butter is suggested, comprising or consisting of (a) a first butter phase having a fat content of less than 90% by weight, and (b) a second butter phase having a fat content of at least 90% by weight. The butter of the invention gives the baked goods unusual sensory properties.

Abstract: A process for purification of waste water from dairy processing, which may include providing waste water from the dairy-processing industry that includes lactic acid and urea; adjusting the waste water to an alkaline pH value, while precipitating the lactic acid as a lactate; subjecting the waste water to a first reverse osmosis step, obtaining a lactate-containing first retentate and a lactate-free first permeate; adjusting the first permeate such obtained to an acid pH value; cooling the permeate that has been adjusted to an acid pH to a temperature within the range of 2 to 10° C.; subjecting the cooled first permeate to a second reverse osmosis step, obtaining a urea-containing second retentate and a second permeate that is practically completely free from organic loading; and, optionally, recycling the second permeate, reintroducing it into a dairy-processing procedure.

Abstract: The invention relates to textured milk proteins (TDP) that can be obtained by virtue of: (a) a mixture containing or consisting of (a1) milk proteins and (a2) a fibrous material and/or plant protein, wherein (b) said mixture is extruded in the presence of water and/or whey with a temperature gradient of approximately 20 to approximately 200° C. and a pressure in the range of 1 to approximately 200 bar being applied, and (c) the extrudate is subsequently expanded.

Abstract: A quark matrix having improved taste characteristics is suggested, which is obtainable by (a) subjecting raw milk to heat treatment, separating the cream, (b) subjecting the skimmed milk such obtained to a microfiltration step, obtaining a first retentate R1, which represents a first dairy protein concentrate, and a first permeate P1, (c) subjecting the permeate P1 to an ultrafiltration step and/or a reverse osmosis step, obtaining a second retentate R2, which represents a second dairy protein concentrate, and a second permeate P2, (d) subjecting the permeate P2 to an electrodialysis step, obtaining a salt-depleted diluate D1, (e) combining the diluate D1 with the retentate R1, (f) subjecting the combination product such obtained to heat treatment until denaturation sets in, (g) fermenting the denaturation product such obtained by adding starter cultures and rennet, and (h) adjusting the fermentation product such obtained to defined dry matter and protein contents.

Abstract: A low-mineral quark matrix is suggested, which is obtainable by (a) subjecting raw milk to heat treatment, separating the cream, (b) subjecting the skimmed milk such obtained to an ultrafiltration step and/or a reverse osmosis step, producing a retentate R1, which represents a dairy protein concentrate, and a permeate P1, (c) subjecting the permeate P1 to an electrodialysis step, producing a salt-depleted diluate D1, (d) combining the diluate D1 with the retentate R1, (e) subjecting the combination product such obtained to heat treatment until denaturation sets in, (f) fermenting the denaturation product such obtained by the addition of starter cultures and rennet, and (g) adjusting or standardising the fermentation product such obtained to defined dry matter and protein contents.

Abstract: A demineralised whey powder is suggested which is obtainable by: (a) Separating raw milk, removing the cream; (b) Subjecting the skimmed milk such obtained to microfiltration or microdiafiltration, obtaining a whey protein-rich permeate P1 and a retentate R1 containing casein and GMP in the process; (c) Subjecting the permeate P1 to column chromatography separation, in which the lactoferrin contained therein remains on the column; (d) Subjecting the permeate, from which lactoferrin had been removed, to dialysis; and (e) Dehydrating the diluate such obtained.

Abstract: A use of texturized dairy proteins is suggested, obtainable or obtained by providing (a) a mixture, containing or consisting of (a1) about 25 to about 75% by weight dairy proteins, and (a2) about 75 to about 25% by weight a plant protein and/or a fibre material with the proviso that the quantities add up to 100% by weight, (b) the mixture is extruded in the presence of water and/or whey, applying a temperature gradient of about 20 to about 200° C. and a pressure in the range of 1 to about 200 bar, and (c) subsequently expanding the extrudate, as a substitute for carbohydrates and as a source of protein in foods.

Abstract: A process for the coupled production of sweet whey and lactic acid from acid whey is suggested, comprising the following steps: (a) providing acid whey having a lactic acid content of about 0.1 to about 1% by weight; (b) nanofiltration of the acid whey, obtaining a first permeate P1 and a first retentate R1; (c) optionally, redilution of the first retentate R1 with water to reconstitute the initial dry matter content, and preparation of the second nanofiltration step; (d) nanofiltration or nano-diafiltration of the retentate R1, obtaining a second permeate P2 and sweet whey as a second retentate R2; (e) combining the two permeates P1 and P2 and subjecting the mixture to reverse osmosis, obtaining a third permeate P3 which, substantially, only contains water, and a concentrate of lactic acid as a third retentate R3.

Abstract: A method is proposed for producing a milk product, preferably a cream product having an average particle size less than 3 ?m, which has a shelf life of at least 4 weeks, but does not contain preservatives.

Abstract: Suggested is a process for the production of a UHT milk with improved taste characteristics, comprising the following steps: (a) providing a raw milk; (b) separating the raw milk into a skimmed milk fraction and a cream fraction; (c) microfiltration or diafiltration of the skimmed milk fraction, obtaining a casein-containing retentate R1 and a fine whey as permeate P1; (d) ultrafiltration of the fine whey of step (c), obtaining a permeate P2 that is rich in lactose and minerals, and a protein-rich retentate R2; (e) mixing the cream fraction, the retentate R1 containing the casein and the permeate P2 containing the lactose and minerals, obtaining a mixed fraction M1; (f) ultra-high temperature treatment of the mixed fraction M1 of step (e); (g) pasteurization of the protein-rich retentate R2 obtained in step (d); and (h) mixing the ultra-heat treated fraction M1 of step (f) with the pasteurized retentate R2 of step (g), obtaining the target product.

Abstract: A method for production of near sterile whey protein concentrates is proposed, which includes the following steps: (a) Ultrafiltration of whey at a temperature of about 2 to about 25° C. to produce a first retentate R1 and a first permeate P1; (b) Microfiltration of the retentate R1 from step (a) at a temperature of about 2 to about 35° C. to produce a second retentate R2 and a second permeate P2; (c) Ultrafiltration of the second permeate P2 from step (b) at a temperature of about 6 to about 25° C. to produce a third retentate R3 and a third permeate P3; (d) Pasteurization of the retentate R3 from step (c) (e) Drying of the pasteurized product from step (d).

Abstract: Caramel precursors and chocolate-containing caramel precursors which have a low viscosity and are easy to dispense, pump and meter, but which thicken up on boiling in such a way that resulting caramels or chocolate-containing caramels are of sufficiently high viscosity, and also a method for their manufacture.

Abstract: A method for improving the yield of the production of crystalline alpha-lactose is suggested, wherein (a) an aqueous lactose solution is gradually cooled down to about 10° C., (b) a first amount of precipitated alpha-lactose crystals is separated from the mother liquor, (c) an amount of a carbohydrate compound is added to the mother liquor such that the solubility product of the lactose is exceeded at the given temperature, (d) a second amount of precipitated alpha-lactose crystals is separated from the mother liquor, and (e) both amounts of alpha-lactose crystals are combined.

Abstract: A method for improving the yield during the production of crystalline alpha lactose is suggested, wherein (a) An aqueous lactose solution is adjusted to a temperature of between about 62 and 67° C., (b) The solution is cooled down to between about 20 and 30° C., (c) The solution is held at this temperature for a period of from 0.5 to 5 h, (d) Subsequently, the solution is re-heated to between about 35 and 40° C., (e) The solution is held at this temperature for a period of from 0.5 to 5 h, (f) Subsequently, the solution is cooled down to about 10° C., and (g) Eventually, the precipitated alpha-lactose crystals are separated from the mother liquor.

Abstract: Suggested is a process for obtaining immunoglobulins, wherein (a) colostral milk from days 0 to 7 is subjected to thermal treatment, skimming the cream, (b) the skimmed milk such obtained is subjected to sterile microfiltration thus producing a first retentate R1 which contains the casein, and a first permeate P1, (c) the first permeate P1 is subjected to ultrafiltration thus producing a second permeate P2 which contains lactose and minerals, and a second retentate R2, in which the immunoglobulins are concentrated.