Abstract: Methods of making protein-fortified yogurt products are described. The methods may include mixing a casein-containing ingredient with starting milk to make a yogurt milk, where the casein-containing ingredient has a casein-to-whey protein ratio of 82:18 or greater. The yogurt milk may be fermented after adding yogurt culture to make a yogurt mixture. The yogurt mixture may then be formed into the protein-fortified yogurt product. The total protein concentration in the protein-fortified yogurt product may be 10 wt. % or more. One variety of the protein-fortified yogurt product is a spreadable yogurt product having the total protein concentration of 11 wt. % or more.

Abstract: Methods for preparing spray dried lactose are provided. Methods include concentrating an aqueous lactose source, crystallizing at least a portion of the lactose in the concentrated lactose source, and forming a crystallized lactose slurry comprising a plurality of lactose particles. Methods include washing the crystallized lactose slurry for a period of time sufficient to reduce an absolute value of a b*-value color of the lactose particles by greater than or about 75%. Methods include wet milling the crystallized lactose slurry, reducing a D50 particle size of the plurality of lactose particles by greater than or about 50%. Methods include spray drying the crystallized lactose slurry, forming a plurality of spray dried lactose particles.

Abstract: The present technology is generally directed to methods and systems for automated food packaging. The method and system includes singulating a plurality of elongate food products into a plurality of individual product pieces, conveying the plurality of individual product pieces along a moving surface, depositing a portion of the individual product pieces into a bucket, where the products are deposited such that a length of greater than about 90% of the individual product pieces are generally aligned parallel with the first side or second side of the bucket. Methods and systems include measuring a height between a top surface of the deposited portion of produce pieces and a top side of the moving surface, vertically lowering the bucket if the measured height is less than a threshold amount, and depositing a second portion of individual product pieces into the vertically lowered bucket.

Abstract: Methods of making a powdered milk product as described. The methods may include providing an aqueous milk-sourced mixture, and evaporating water from the aqueous milk-sourced mixture to produce an evaporated milk-sourced mixture having a total solids concentration of 35 wt. % or more. The evaporated milk-sourced mixture may be dried to form the powdered milk product, which may have less than 6 wt. % water. Systems for making the milk powdered product are also described. The systems may include an evaporator to evaporate water from a supply of a milk-sourced mixture to form an evaporated milk-sourced mixture. They may also include a dryer to dry the evaporated milk-sourced mixture and atomize it into the powdered milk product.

Abstract: The present disclosure includes denatured whey protein compositions. The compositions include at least 60 wt. % protein on a dry weight basis, less than 8 wt. % native glycomacropeptide (GMP), greater than 2 wt. % enzymatically hydrolyzed GMP relative to the total weight of the protein, a proteolysis index of at least 8 wt. %, and greater than 50 wt. % denatured whey proteins relative to the total weight of the protein.

Abstract: The present disclosure includes denatured whey protein compositions. The compositions include at least 60 wt. % protein on a dry weight basis, less than 8 wt. % native glycomacropeptide (GMP), greater than 2 wt. % enzymatically hydrolyzed GMP relative to the total weight of the protein, a proteolysis index of at least 8 wt. %, and greater than 50 wt. % denatured whey proteins relative to the total weight of the protein.

Abstract: Methods of making a powdered milk product as described. The methods may include providing an aqueous milk-sourced mixture, and evaporating water from the aqueous milk-sourced mixture to produce an evaporated milk-sourced mixture having a total solids concentration of 35 wt. % or more. The evaporated milk-sourced mixture may be dried to form the powdered milk product, which may have less than 6 wt. % water. Systems for making the milk powdered product are also described. The systems may include an evaporator to evaporate water from a supply of a milk-sourced mixture to form an evaporated milk-sourced mixture. They may also include a dryer to dry the evaporated milk-sourced mixture and atomize it into the powdered milk product.

Abstract: Protein containing foods are described that include a protein blend having one or more milk proteins. The protein blend is also characterized by less than or about 1500 mg % of calcium. Also described are food products with increased shelf stability. The food product includes a protein blend that includes one or more milk proteins, where the protein blend includes less than or about 5 wt. % lactose. The food product is also characterized by a total protein content of greater than or about 15 wt. %. Further described are methods of making a food product that include combining a protein blend with additional ingredients to form a food mixture, and heating the food mixture to form the food product. The food product includes a total protein content of greater than or about 15 wt. %, and the protein blend includes less than or about 1500 mg % calcium.

Abstract: Methods of making a powdered milk product are described. The methods may include providing an aqueous milk-sourced mixture, and evaporating water from the aqueous milk-sourced mixture to produce an evaporated milk-sourced mixture having a total solids concentration of 35 wt. % or more. The evaporated milk-sourced mixture may be dried to form the powdered milk product, which may have less than 6 wt. % water. Systems for making the milk powdered product are also described. The systems may include an evaporator to evaporate water from a supply of a milk-sourced mixture to form an evaporated milk-sourced mixture. They may also include a dryer to dry the evaporated milk-sourced mixture and atomize it into the powdered milk product.

Abstract: The present disclosure includes denatured whey protein compositions. The compositions include at least 60 wt. % protein on a dry weight basis, less than 8 wt. % native glycomacropeptide (GMP), greater than 2 wt. % enzymatically hydrolyzed GMP relative to the total weight of the protein, a proteolysis index of at least 8 wt. %, and greater than 50 wt. % denatured whey proteins relative to the total weight of the protein.

Abstract: Methods of increasing soil water content are described. The methods may include applying a soil enhancement agent to the soil, where the soil enhancement agent includes one or both of (i) lactobionic acid and (ii) at least one salt of lactobionic acid. Treated soils with increased soil water content are also described. The treated soils may include a soil enhancement agent absorbed into the soil. The soil enhancement agent may include at least one salt of a lactobionic acid. Cations from the at least one salt of a lactobionic acid may aggregate at least a portion of the particles in the soil.

Abstract: Methods of making protein-fortified yogurt products are described. The methods may include mixing a casein-containing ingredient with starting milk to make a yogurt milk, where the casein-containing ingredient has a casein-to-whey protein ratio of 82:18 or greater. The yogurt milk may be fermented after adding yogurt culture to make a yogurt mixture. The yogurt mixture may then be formed into the protein-fortified yogurt product. The total protein concentration in the protein-fortified yogurt product may be 10 wt. % or more. One variety of the protein-fortified yogurt product is a spreadable yogurt product having the total protein concentration of 11 wt. % or more.

Abstract: Methods and systems for making a high-purity ?-lactalbumin composition are described. The composition may be made by providing a whey protein mixture, and adding an alkaline solution to the mixture to make the mixture alkaline and promote the aggregation of ß-lactoglobulin proteins. The alkaline whey protein mixture is filtered into a ß-LG aggregate composition and a ?-LA enriched composition. A final ?-lactalbumin enriched composition sourced from the ?-LA enriched composition is dried into the high-purity ?-lactalbumin composition (a powdered dairy composition) that is at least 70 wt. % ?-lactalbumin on a protein basis. A protease enzyme may optionally be added to the ?-LA enriched composition to form an enzymatically treated ?-LA enriched composition that becomes the source of the final ?-lactalbumin enriched composition.

Abstract: Systems and methods of making lactobionic acid are described. The systems include two-compartment cation bipolar electrodialysis assemblies having at least one cell that includes a cation ion-exchange membrane and a bipolar membrane. The membranes define the borders of a pair of flow channels for a separate (i) caustic stream and (i) purified lactobionic acid stream. Lactobionate ions in the lactobionic acid stream do not cross a membrane in the electrodialysis assembly, which reduces membrane fouling. The methods include passing a lactobionate salt through a two-compartment cation bipolar electrodialysis assembly. The electrodialysis assembly includes at least one two-compartment cation bipolar membrane cell, and separates the lactobionate salt into a caustic compound and the lactobionic acid. The assembly is designed so the lactobionate ions do not cross an ion exchange membrane in the assembly to form the lactobionic acid, which reduces membrane fouling.

Abstract: Methods of making a powdered milk product are described. The methods may include providing an aqueous milk-sourced mixture, and evaporating water from the aqueous milk-sourced mixture to produce an evaporated milk-sourced mixture having a total solids concentration of 35 wt. % or more. The evaporated milk-sourced mixture may be dried to form the powdered milk product, which may have less than 6 wt. % water. Systems for making the milk powdered product are also described. The systems may include an evaporator to evaporate water from a supply of a milk-sourced mixture to form an evaporated milk-sourced mixture. They may also include a dryer to dry the evaporated milk-sourced mixture and atomize it into the powdered milk product.

Abstract: Systems and methods of making lactobionic acid are described. The systems include two-compartment cation bipolar electrodialysis assemblies having at least one cell that includes a cation ion-exchange membrane and a bipolar membrane. The membranes define the borders of a pair of flow channels for a separate (i) caustic stream and (i) purified lactobionic acid stream. Lactobionate ions in the lactobionic acid stream do not cross a membrane in the electrodialysis assembly, which reduces membrane fouling. The methods include passing a lactobionate salt through a two-compartment cation bipolar electrodialysis assembly. The electrodialysis assembly includes at least one two-compartment cation bipolar membrane cell, and separates the lactobionate salt into a caustic compound and the lactobionic acid. The assembly is designed so the lactobionate ions do not cross an ion exchange membrane in the assembly to form the lactobionic acid, which reduces membrane fouling.

Abstract: Methods of making a powdered dairy composition are disclosed. The methods may include the steps of adding a sequestrant for calcium and rennet to a milk composition to make treated milk, and forming the treated milk into a milk powder. Powdered non-fat dry milk products are also disclosed. The products may include one or more milk proteins that have been enzymatically altered by chymosin, where the chymosin altered proteins are not coagulated. The products may also include one or more sequestants to bind calcium ions in the powdered product.

Abstract: Methods of extending a period of increased soil nitrogen levels in a soil are described. The methods include applying a soil enhancement agent to the soil, where the soil enhancement agent may include one or both of (i) lactobionic acid, and (ii) a least one salt of lactobionic acid. The methods also include applying a nitrogen-containing fertilizer to the soil. The soil treated with both the soil enhancement agent and the nitrogen-containing fertilizer has a higher level of soil nitrogen for at least a portion of a grown cycle of a crop planted in the soil than the same soil treated without the soil enhancement agent during the growing cycle of the crop.

Abstract: Methods of increasing soil water content are described. The methods may include applying a soil enhancement agent to the soil, where the soil enhancement agent includes one or both of (i) lactobionic acid and (ii) at least one salt of lactobionic acid. Treated soils with increased soil water content are also described. The treated soils may include a soil enhancement agent absorbed into the soil. The soil enhancement agent may include at least one salt of a lactobionic acid. Cations from the at least one salt of a lactobionic acid may aggregate at least a portion of the particles in the soil.

Abstract: Methods and systems for making a high-purity ?-lactalbumin composition are described. The composition may be made by providing a whey protein mixture, and adding an alkaline solution to the mixture to make the mixture alkaline and promote the aggregation of ß-lactoglobulin proteins. The alkaline whey protein mixture is filtered into a ß-LG aggregate composition and a ?-LA enriched composition. A final ?-lactalbumin enriched composition sourced from the ?-LA enriched composition is dried into the high-purity ?-lactalbumin composition (a powdered dairy composition) that is at least 70 wt. % ?-lactalbumin on a protein basis. A protease enzyme may optionally be added to the ?-LA enriched composition to form an enzymatically treated ?-LA enriched composition that becomes the source of the final ?-lactalbumin enriched composition.