Abstract: The present disclosure relates to systems and processes for production of a concentrate of skim milk or whey. Such systems and processes may include the steps of providing a feed of skim milk or whey, subjecting said feed to a reverse osmosis to obtain a reverse osmosis permeate and a concentrate of skim milk or whey, and subjecting the concentrate of skim milk or whey to an ultra-filtration to obtain an ultra-filtration permeate and a retentate of skim milk or whey.

Abstract: It is presented a method for producing a lactose reduced milk product. The method comprises feeding milk through a microfiltration (MF) device to obtain a MF permeate and a MF retentate, feeding said MF permeate through an ultrafiltration (UF) device to obtain an UF permeate and an UF retentate, feeding said UF retentate through a nanofiltration (NF) device to obtain a NF permeate and a NF retentate, combining said NF permeate with said MF retentate into said lactose reduced milk product, and hydrolyzing said lactose reduced milk product to further reduce lactose content of said lactose reduced milk product.

Abstract: The invention concerns a process for producing lactose-free or substantially lactose-free milk, preferably without addition of water, and the product obtainable by the process. The process comprises the steps of: a) Ultrafiltration of original milk to obtain a first permeate and a first retentate; b) Nanofiltration of said first permeate to obtain a second permeate and a second retentate; c) Mixing said first retentate with said second permeate to obtain a mixture; and d) Hydrolysing remaining lactose in said mixture to obtain a hydrolysed milk. The process provides a lactose-free product with the taste of the original milk.

Abstract: The invention concerns a process for producing lactose-free or substantially lactose-free milk, preferably without addition of water, and the product obtainable by the process. The process comprises the steps of: a) Ultrafiltration of original milk to obtain a first permeate and a first retentate; b) Nanofiltration of said first permeate to obtain a second permeate and a second retentate; c) Mixing said first retentate with said second permeate to obtain a mixture; and d) Hydrolysing remaining lactose in said mixture to obtain a hydrolysed milk. The process provides a lactose-free product with the taste of the original milk.

Abstract: The invention concerns a process for producing lactose-free or substantially lactose-free milk, preferably without addition of water, and the product obtainable by the process. The process comprises the steps of: a) Ultrafiltration of original milk to obtain a first permeate and a first retentate; b) Nanofiltration of said first permeate to obtain a second permeate and a second retentate; c) Mixing said first retentate with said second permeate to obtain a mixture; and d) Hydrolysing remaining lactose in said mixture to obtain a hydrolysed milk. The process provides a lactose-free product with the taste of the original milk.

Abstract: Milk mineral water having a low energy level, manufacturing thereof using different filtration methods and beverages containing such mineral water as essentially sole liquid.

Abstract: A stabilizer-free, palatable low-carbohydrate milk product with 90 to 250 kJ/100 g, and with essentially all of the original milk calcium retained, and all of the original milk proteins, and a process for manufacturing such a milk product, wherein a milk product is adjusted to pH 7.0 to 9.5 prior to ultrafiltration; nanofiltration of the permeate; and mixing of the nanofiltration permeate and part of the ultrafiltration retentate and water; whereafter pH is adjusted to the normal pH of the milk.