Abstract: The present invention relates to a method for producing buttermilk, comprising the steps of: providing raw cream having a fat content in the range of about 35% w/w to about 60% w/w; washing the raw cream with a washing liquid to provide a solution of the raw cream and the washing liquid; separating the washing liquid from the solution to provide washed cream with a reduced non-fat dry matter content; churning the washed cream to provide buttermilk having a content of phospholipids of at least 3% based on dry matter content, specifically at least 3.8%, more specifically at least 5.0%.

Abstract: The present invention relates to a method for producing buttermilk, comprising the steps of: providing raw cream having a fat content in the range of about 35% w/w to about 60% w/w; washing the raw cream with a washing liquid to provide a solution of the raw cream and the washing liquid; separating the washing liquid from the solution to provide washed cream with a reduced non-fat dry matter content; churning the washed cream to provide buttermilk having a content of phospholipids of at least 3% based on dry matter content, specifically at least 3.8%, more specifically at least 5.0%.

Abstract: The invention relates to a method of modification of dry matter composition and/or dry matter content of milk, comprising the steps of: providing raw milk having a fat content in the range of about 3% w/w to about 60% w/w; modifying a dry matter composition and/or dry matter content of the raw milk to provide a modified raw milk having a fat content in the range of about 35% w/w to about 60% w/w based on the total weight of the modified raw milk, and a protein content of at most 3% (w/w) and/or carbohydrate content of at most 4% (w/w) based on a fat-free portion of the modified raw milk. The invention further relates to a method of production of butter, wherein the milk with the modified dry matter composition and/or dry matter content is churned to provide butter.

Abstract: The invention relates to a whey protein product having a ratio of whey protein to casein in the range from about 25:75 to about less than 50:50, a total protein content of at least 20% on dry matter basis, and a protein content of about 2.5 to about 8% by weight, based on the weight of the product. The product has a favourable amino acid composition and is especially suitable for athletes. The invention also relates to a method for producing a whey protein product, using microfiltration and ultrafiltration. The whey protein product is composed of the ultrafiltration retentate and a casein-containing material at a ratio of whey protein to casein of about 20:80 to about less than 50:50 and a total protein content of at least about 20% on dry matter basis.

Abstract: The present invention relates to a method for producing buttermilk, comprising the steps of: providing raw cream having a fat content in the range of about 35% w/w to about 60% w/w; washing the raw cream with a washing liquid to provide a solution of the raw cream and the washing liquid; separating the washing liquid from the solution to provide washed cream with a reduced non-fat dry matter content; churning the washed cream to provide buttermilk having a content of phospholipids of at least 3% based on dry matter content, specifically at least 3.8%, more specifically at least 5.0%.

Abstract: The invention relates to a method of making a butter product, comprising the steps of: providing a butter raw material having a fat content at least 35% by weight; adjusting the nonfat dry matter of the butter raw material to a range of 0.15% to 1.8% by weight; optionally churning the butter raw material to provide butter; adjusting the pH to provide the butter product having a pH in the range of 4.5 to 8.5. The invention also relates to butter having a fat content of at least 80% by weight, a nonfat dry matter in the range of 0.15% to 1.8% by weight and a pH in the range of 4.5 to 8.5.

Abstract: The invention relates to a method of modification of dry matter composition and/or dry matter content of milk, comprising the steps of: providing raw milk having a fat content in the range of about 3% w/w to about 60% w/w; modifying a dry matter composition and/or dry matter content of the raw milk to provide a modified raw milk having a fat content in the range of about 35% w/w to about 60% w/w based on the total weight of the modified raw milk, and a protein content of at most 3% (w/w) and/or carbohydrate content of at most 4% (w/w) based on a fat-free portion of the modified raw milk. The invention further relates to a method of production of butter, wherein the milk with the modified dry matter composition and/or dry matter content is churned to provide butter.

Abstract: The invention relates to a whey protein product having a ratio of whey protein to casein in the range from about 25:75 to about less than 50:50, a total protein content of at least 20% on dry matter basis, and a protein content of about 2.5 to about 8% by weight, based on the weight of the product. The product has a favourable amino acid composition and is especially suitable for athletes. The invention also relates to a method for producing a whey protein product, using microfiltration and ultrafiltration. The whey protein product is composed of the ultrafiltration retentate and a casein-containing material at a ratio of whey protein to casein of about 20:80 to about less than 50:50 and a total protein content of at least about 20% on dry matter basis.

Abstract: A method for producing an acidified milkbase is disclosed, comprising the steps of: providing a milk-based solution of a milk raw material and an ideal whey protein solution; pasteurizing the milk-based solution to provide a pasteurized milk-based solution; cooling the pasteurized milk-based solution to provide a cooled milk-based solution; adding a coagulant to the cooled mixture and ripening to provide the acidified milk-based product. The milk base is used in the production of acidified milk product, such as quark, fresh cheese, yoghurt or viili. The acidified milk products have desirable organoleptic properties, such as fresh taste and soft, velvety texture.

Abstract: The invention relates to a method for manufacturing a milk-based product from which whey proteins such as beta lactoglobulm have been substantially removed, and to the use of such a product as a milk product to be heated in cooking.

Abstract: The invention relates to a whey protein product having a ratio of whey protein to casein in the range from about 25:75 to about less than 50:50, a total protein content of at least 20% on dry matter basis, and a protein content of about 2.5 to about 8% by weight, based on the weight of the product. The product has a favourable amino acid composition and is especially suitable for athletes. The invention also relates to a method for producing a whey protein product, using microfiltration and ultrafiltration. The whey protein product is composed of the ultrafiltration re-tentate and a casein-containing material at a ratio of whey protein to casein of about 20:80 to about less than 50:50 and a total protein content of at least about 20% on dry matter basis.

Abstract: The invention relates to a whey protein product having a ratio of whey protein to casein in the range from about 90:10 to about 50:50 and the total protein content of at least 20% on dry matter basis, and a method for its preparation. The product has a favourable amino acid composition and is especially suitable for athletes.

Abstract: The invention relates to a method for manufacturing a milk-based product from which whey proteins such as beta lactoglobulm have been substantially removed, and to the use of such a product as a milk product to be heated in cooking.

Abstract: The invention relates to a whey protein product having a ratio of whey protein to casein in the range from about 90:10 to about 50:50 and the total protein content of at least 20% on dry matter basis, and a method for its preparation. The product has a favourable amino acid composition and is especially suitable for athletes.