Abstract: The description relates to food products comprising heat-treated liquid milk protein concentrates, and methods of producing and using these milk protein concentrates and food products. In particular, methods for preparing protein-containing food products are described, comprising providing a heat-treated, liquid milk protein concentrate that has been produced directly from fresh, liquid milk, the milk protein concentrate comprising at least about 6 % total protein by weight, preferably up to about 25 % total protein by weight, and at least about 50 % total protein by weight relative to total solids non-fat, wherein the milk protein concentrate after storage for at least about three months at a temperature of about 20° C. has no apparent gelation, and mixing the milk protein concentrate with one or more additional ingredients to produce the protein-containing food product.

Abstract: The present invention relates to food products comprising heat-treated liquid milk protein concentrates, and methods of producing and using these milk protein concentrates and food products.

Abstract: Processes for producing dairy products having lower levels of neutral lipids, and/or higher levels of polar lipids, by extraction using near critical carbon dioxide or dimethyl ether. These products may be used as ingredients in infant formulas. Infant formulas containing beta-serum are also claimed. “Beta-serum” means an aqueous dairy ingredient separated from dairy streams containing greater than 60% fat which have been through phase inversion from an oil-in-water to a water-in-oil emulsion, such as the serum produced during the production of butter oil.

Abstract: Processes for producing dairy products having lower levels of neutral lipids, and/or higher levels of polar lipids, by extraction using near critical carbon dioxide or dimethyl ether. These products may be used as ingredients in infant formulas. Infant formulas containing beta-serum are also claimed. “Beta-serum” means an aqueous dairy ingredient separated from dairy streams containing greater than 60% fat which have been through phase inversion from an oil-in- water to a water-in-oil emulsion, such as the serum produced during the production of butter oil.

Abstract: The present invention relates to new processes useful for separating whey proteins from whey protein-containing solutions using a novel anion exchanger which comprises a water insoluble, hydrophilic, water swellable, hydroxy (C2–C4) alkylated and cross-linked regenerated cellulose, derivatized with quaternary amino (QA) groups where the level of substitution of the QA groups is 1.4 milli-equivalents per dry gram of anion exchanger (meq/g) or greater.

Abstract: This invention is directed to a process for producing an immunoglobulin enriched whey protein fraction from whey protein solutions. More particularly, it relates to the production of a whey protein fraction enriched in immunoglobulin, and optionally a whey protein isolate, using a cation exchanger under selected conditions. The selected conditions require overloading the cation exchanger with potentially absorbable protein which causes the exchanger to adsorb preferentially whey proteins other than immunoglobulin. The invention is also directed to the products produced by the process of the invention.

Abstract: The present invention provides new processes useful for separating whey proteins from whey protein-containing solutions using a novel anion exchanger which comprises a water insoluble, hydrophilic, water swellable, hydroxy (C2-C4) alkylated and cross-linked regenerated cellulose, derivatised with quaternary amino (QA) groups, wherein the level of substitution of the QA groups is 1.4 milli-equivalents per dry gram of anion exchanger (meq/g) or greater.

Abstract: The present invention is related to a method for the purification of glycomacropeptide (GMP) with an amino acid composition containing no greater that 0.5% (w/w) phenylalanine, comprising the steps of contacting a GMP-containing feedstock with a first anion exchanger under conditions to adsorb the GMP, eluting the adsorbed GMP from the anion exchanger and removing impurities from the GMP-containing eluate by either: (i) contacting the GMP-containing eluate with a cation exchanger in conditions under which the impurities in the eluate are adsorbed onto the cation exchanger, or (ii) precipitating the impurities in GMP-containing eluate using conditions in which the GMP remains i solution, or (iii) contacting the GMP-containing eluate with a second anion exchanger in conditions under which the impurities in the eluate are adsorbed onto the anion exchanger, and recovering the GMP from whichever one or more of the steps (i), (ii) or (iii) was used.

Abstract: A preparative method of isolating a preselected whey protein or group of whey proteins from a solution is provided. The method comprises the following steps: (a) contacting a whey protein solution with the preselected ion exchanger for a time and at a temperature sufficient to enable the preselected whey protein to be adsorbed; wherein the whey protein solution has (1) a protein content in the range of about 5% to about 20% by weight, (2) a pH of a preselected level, which is the level at which the preselected whey protein or group of whey proteins selectively binds to the preselected ion exchanger, and (3) a reduced ionic strength; and (b) recovering either or both of the following: (1) the whey protein component adsorbed in step (a), and (2) the breakthrough whey protein component not adsorbed in step (a).