Abstract: The present invention is related to the separation of whey proteins, particularly the sequential separation of whey proteins into separate fractions through the use of chromatography. The present invention further provides methods and compositions for the sequential separation of whey proteins, as well as their use in various products. The present invention also provides methods and compositions for the cleaning of chromatography resins used in the separation of whey proteins.

Abstract: A method is disclosed for the sequential separation of whey proteins using radial-flow chromatography. Different buffer systems adjusted to suitable pH and ionic strength are utilized in the separation process. The method separates at least five different proteins from whey. Infant feeding formulas, and other food formulations are also disclosed incorporating therein in different proportions various proteins separated from the whey.

Abstract: A cheese-like spread is prepared by homogenizing a mixture of a cheese composition and an emulsion inversion of a dairy product.

Abstract: A butter-like composition is produced which has a taste, texture and mouth feel which at least approximates that of butter and comprising a concentrated mixture of (a) at least one water-in-oil emulsion of a liquid dairy product, (b) at least one oil-in-water emulsion of a liquid dairy product, and (c) at least one water-in-oil emulsion of a vegetable fat. The ratio of (a) to (b) is at least about 6:4 but less than 9:1, the ratio of (a) and (b) to (c) is at least 1:3, and the total fat content of the composition is at least about 30%.

Abstract: There is provided a method for concentrating and improving the taste, texture and mouth feel of a liquid dairy product. The liquid dairy product is cooled to a temperature at or below its feezing point. Ice crystals are crystallized from the cooled liquid dairy product to produce a mixture of concentrated product and ice crystals. A portion of the ice crystals is separated from the mixture and heated to form a melt thereof. The mixture is washed with the melt to form a washed mixture of the concentrated product and the ice crystals, and the ice crystals are separated from the washed mixture and the concentrated product is recovered. The amount of ice crystals formed in the crystallizing step is sufficient that the recovered product has a solids content of at least about 20%.

Abstract: There is provided a method of carbonating a liquid dairy product ot which another liquid food ingredient is added in admixture by heating the mixture to between 160.degree. F. and 200.degree. F. for 5 seconds to 30 minutes, to form a buffer of the indigenous ash of the liquid dairy product, cooling and carbonating the mixture to at least 1.5 volumes of carbon dioxide.

Abstract: There is provided a method of carbonating a liquid dairy product to a high level of carbonization, while not destabilizing the liquid dairy product. A liquid dairy product is heated to a temperature of at least 160.degree. F. for a time not in excess of 30 minutes, whereby the indigenous dairy protein and ash therein are at least partially denatured. The denatured liquid dairy product is then cooled to a temperature of less than about 50.degree. F. The cooled liquid dairy product is subjected to pressurized carbon dioxide at sufficient pressures and for a sufficient time such that the taste and mouth feel of the carbonated dairy product is no longer that of the uncarbonated dairy product. The carbonation is carried out until there are at least 1.5 volumes of carbon dioxide dissolved in the dairy product. The product is then packaged in closed containers capable of substantially retaining the said degree of carbonation.

Abstract: A method is provided for producing a butter-like composition which has a taste, texture and mouth feel similar to butter but which is speadable at refrigeration temperatures. A feed of at least one liquid dairy product which is primarily and oil-in-water emulsion and has a fat content of at about 8% is prepared. The feed is concentrated by removing water until a concentrate having at least about 40% fat is obtained. The concentrate is homogenized and a phase reversal of the concentrate is caused, either prior to, during or after homogenization, so that the emulsion of the concentrate is converted from a primarily oil-in-water emulsion to a predominantly water-in-oil emulsion. The concentrate, thereby, forms a butter-like composition, and the ratio of oil-in-water emulsion to water-in-oil emulsion in the composition is at least about 6:4, and preferably between 7:3 and 8:2.