Abstract: A process is proposed for producing low microbial count whole milk products, in which (a1) optionally, the milk product from which microbes are to be removed is subjected to a heat pre-treatment in a heat exchanger and warmed to temperatures in the range from 25 to 30° C., (a2) the optionally pre-treated milk product is heated by infusion to temperatures from 50 to 75° C., and pasteurized in the course thereof, and (a3) the pasteurized product is cooled by flash cooling. A similar method is likewise disclosed for producing low microbial count skimmed milk products which, as the most important intermediate step, further additionally contains the process of separating off the cream.

Abstract: A continuous process and device for the enzymatic hydrolysis of proteins is disclosed.

Abstract: A process for the production of cheese milk is suggested, wherein (a) raw milk is subjected to heat treatment, (b) solids are removed from the heat-treated product, (c) the resulting intermediate is skimmed, (d) the skimmed milk such obtained is subjected to microfiltration, and (e) the resulting permeate is adjusted to the desired fat contents by adding an amount of the cream separated in step (c), and the standardized milk such obtained is (f) pasteurized in a final step.

Abstract: A process for the production of low-bacteria milk powders having a whey protein nitrogen index (WPNI) of at least 2 is suggested, wherein (a) solids are removed from raw milk in a process known in itself, then the cream is separated, (b) the skim milk such obtained is subjected to heat infusion, (c) the heated milk is concentrated to a dry matter of from 30 to 50% by weight, (d) where required, the concentrate such obtained is subjected to thermal treatment for a period of at least 15 seconds at a temperature of at least 72° C., and (e) the thermally treated product such obtained is processed to a dry powder by so spraying at 100 to 120° C.

Abstract: Suggested is a method for improving the yield during the production of crystalline alpha lactose, 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 0 to 5 h, (d) subsequently, the solution is re-heated to between about 30 and 35° C., (e) the solution is held at this temperature for 0 to 5 h, (f) then the solution is cooled down to about 10° C. and (g) subsequently, the precipitated alpha lactose crystals are separated from the second mother liquor, (h) an amount of a carbohydrate compound is added to the second mother liquor such that the solubility product of the residual amount of lactose that is still soluble is exceeded, (i) the second amount of precipitated alpha lactose crystals is separated from the mother liquor, dried, and (j) both amounts of alpha lactose crystals are combined.

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 quark mass having improved flavour properties is proposed, which can be obtained by (a) subjecting untreated milk to a heat treatment and separating off the cream, (b) subjecting the skimmed milk thus obtained to ultrafiltration and/or reverse osmosis and thereby producing a first retentate R1, which contains a dairy-protein concentrate, and a first permeate P1, (c) subjecting the first permeate P1 to nanofiltration and thereby producing a second retentate R2, which contains alkali salts, and a second permeate P2, (d) optionally subjecting the second permeate P2 to alkaline demineralisation and thereby producing a third retentate R3, which contains phosphate salts, and a third permeate P3, (e) the third permeate P3 or respectively the second permeate P2 being combined with the retentate R1 to produce an unacidulated quark mass, and (f) subjecting the mixture thus obtained to a heat treatment until it is denatured, and finally (g) adding starter cultures and rennet to the denatured product, and optionally (

Abstract: Suggested is a method for improving the yield during the production of crystalline alpha lactose, 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 0 to 5 h, (d) subsequently, the solution is re-heated to between about 30 and 35° C., (e) the solution is held at this temperature for 0 to 5 h, (f) then the solution is cooled down to about 10° C. and (g) subsequently, the precipitated alpha lactose crystals are separated from the second mother liquor, (h) an amount of a carbohydrate compound is added to the second mother liquor such that the solubility product of the residual amount of lactose that is still soluble is exceeded, (i) the second amount of precipitated alpha lactose crystals is separated from the mother liquor, dried, and (j) both amounts of alpha lactose crystals are combined.

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.

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 are allergen-free food compositions, obtainable by (a) heating raw milk in a manner known per se, removing solids from it and skimming the cream, (b) subjecting the skimmed milk such obtained to microfiltration, (c) subjecting the fine whey obtained as a first permeate to ultrafiltration, (d) evaporating the second retentate obtained to a dry mass of from 30 to 50% by weight, (e) subjecting the resulting whey protein concentrate to at least one hydrolysis step in the presence of at least one proteolytic enzyme, (f) subjecting the resulting hydrolysate to heat treatment and, eventually, (g) dehydrating the final product.

Abstract: A process for the production of cheese milk is suggested, wherein (a) solids are removed from raw milk in a cold condition, (b) the resulting intermediate is skimmed, (c) the skimmed milk such obtained is subjected to microfiltration at a temperature in the range of from 5 to 25° C., (d) the resulting permeate is adjusted to yield the desired fat. content by adding an amount of cream that was separated in step (b), and the standardized milk such obtained is, and (e) pasteurized in a final step.

Abstract: A process for the production of cheese milk is suggested, wherein (a) raw milk is subjected to heat treatment, (b) solids are removed from the heat-treated product, (c) the resulting intermediate is skimmed, (d) the skimmed milk such obtained is subjected to microfiltration, and (e) the resulting permeate is adjusted to the desired fat contents by adding an amount of the cream separated in step (c), and the standardized milk such obtained is (f) pasteurized in a final step.