Abstract: Provided is a process for producing milk products free or at least substantially free of lactose (lactose content less than 0.1% b.w.) which includes a combination of a specific heat treatment, filtration, recombination of permeates and retentates thus obtained and optionally hydrolyzation of lactose by lactase.

Abstract: A process for the coupled production of sweet whey and lactic acid from acid whey is suggested, comprising the following steps: (a) providing acid whey having a lactic acid content of about 0.1 to about 1% by weight; (b) nanofiltration of the acid whey, obtaining a first permeate P1 and a first retentate R1; (c) optionally, redilution of the first retentate R1 with water to reconstitute the initial dry matter content, and preparation of the second nanofiltration step; (d) nanofiltration or nano-diafiltration of the retentate R1, obtaining a second permeate P2 and sweet whey as a second retentate R2; (e) combining the two permeates P1 and P2 and subjecting the mixture to reverse osmosis, obtaining a third permeate P3 which, substantially, only contains water, and a concentrate of lactic acid as a third retentate R3.

Abstract: Suggested is a process for the production of a UHT milk with improved taste characteristics, comprising the following steps: (a) Providing a raw milk; (b) Separating the raw milk into a skimmed milk fraction and a cream fraction; (c) Microfiltration of the skimmed milk fraction, obtaining a casein-containing retentate R1 and a fine whey as permeate P1; (d) Ultrafiltration of the fine whey of step (c), obtaining a permeate P2 that is rich in lactose and minerals, and a protein-rich retentate R2; (e) Pasteurization of the retentate R2; (f) Mixing the cream fraction, the retentate R1 and the permeate P2, obtaining a mixed fraction M1; (g) Ultra-high temperature treatment of the mixed fraction M1 of step (f); and (h) Mixing the ultra-heat treated fraction M1 of step (g) with the pasteurized retentate R2 of step (e), obtaining the target product.

Abstract: A demineralised whey powder is suggested which is obtainable by: (a) Separating raw milk, removing the cream; (b) Subjecting the skimmed milk such obtained to microfiltration or microdiafiltration, obtaining a whey protein-rich permeate P1 and a retentate R1 containing casein and GMP in the process; (c) Subjecting the permeate P1 to column chromatography separation, in which the lactoferrin contained therein remains on the column; (d) Subjecting the permeate, from which lactoferrin had been removed, to dialysis; and (e) Dehydrating the diluate such obtained.

Abstract: A process for producing dairy products with a defined lactose content is suggested, comprising the following steps: (a) Ultrafiltration of a starting milk for producing a first permeate P1 and a first retentate R1; (b) Reverse osmosis of the first permeate P1 for producing a second permeate P2 and a second retentate R2; (c) Decalcification of the second retentate R2; (d) Ultrafiltration of the decalcified product of step (c) for producing a third permeate P3 (lactose concentrate) and a third retentate R3 (mineral concentrate); (e) Mixing the first retentate R1 with such an amount of the third permeate P3 and the third retentate R3 each so that a standardized dairy product with a defined concentration of lactose and salts is obtained.

Abstract: A process for producing lactose-free dairy products is suggested, comprising the following steps: (a) Hydrolysis of a starting milk while adding lactase; (b) Nanofiltration of the hydrolysis product for producing a first permeate P1 and a first retentate R1; (c) Reverse osmosis or nanofiltration of the first permeate P1 for producing a second permeate P2 and a second retentate R2; (d) Mixing the first retentate R1 with such an amount of the second permeate P2 and the retentate R2 that a standardized dairy product is obtained, the content of proteins and minerals of which correspond to the one of the starting milk.

Abstract: A process for producing dairy products with a defined lactose content is suggested, comprising the following steps: (a) Ultrafiltration of a starting milk for producing a first permeate P1 and a first retentate R1; (b) Nanofiltration of the first permeate P1 for producing a second perorate P2 and a second retentate R2; (c) Hydrolysis of the second retentate R2 while adding lactase; (d) Mixing the first retentate R1 with such an amount of the second permeate P2 and the hydrolysis product of step (c) each that a standardized dairy product is obtained, the content of proteins and minerals of which corresponds to the one of the starting milk.

Abstract: A method for improving the yield of the production of crystalline alpha-lactose is suggested, wherein (a) an aqueous lactose solution is gradually cooled down to about 10° C., (b) a first amount of precipitated alpha-lactose crystals is separated from the mother liquor, (c) an amount of a carbohydrate compound is added to the mother liquor such that the solubility product of the lactose is exceeded at the given temperature, (d) a second amount of precipitated alpha-lactose crystals is separated from the mother liquor, and (e) both amounts of alpha-lactose crystals are combined.

Abstract: A method for production of near sterile whey protein concentrates is proposed, which comprises the following steps: (a) Ultrafiltration of whey at a temperature of about 2 to about 25° C. to produce a first retentate R1 and a first permeate P1; (b) Microfiltration of the retentate R1 from step (a) at a temperature of about 2 to about 35° C. to produce a second retentate R2 and a second permeate P2; (c) Ultrafiltration of the second permeate P2 from step (b) at a temperature of about 6 to about 25° C. to produce a third retentate R3 and a third permeate P3; (d) Pasteurization of the retentate R3 from step (c) (e) Drying of the pasteurized product from step (d).

Abstract: Suggested is a process for obtaining immunoglobulins, wherein (a) colostral milk from days 0 to 7 is subjected to thermal treatment, skimming the cream, (b) the skimmed milk such obtained is subjected to sterile microfiltration thus producing a first retentate R1 which contains the casein, and a first permeate P1, (c) the first permeate P1 is subjected to ultrafiltration thus producing a second permeate P2 which contains lactose and minerals, and a second retentate R2, in which the immunoglobulins are concentrated.

Abstract: A process is proposed for producing low microbial count whole milk products, in which (a1) optionally, the milk product from which microbes are to be removed is subjected to a heat pre-treatment in a heat exchanger and warmed to temperatures in the range from 25 to 30° C., (a2) the optionally pre-treated milk product is heated by infusion to temperatures from 50 to 75° C., and pasteurized in the course thereof, and (a3) the pasteurized product is cooled by flash cooling. A similar method is likewise disclosed for producing low microbial count skimmed milk products which, as the most important intermediate step, further additionally contains the process of separating off the cream.

Abstract: A method for improving the yield during the production of crystalline alpha lactose is suggested, wherein (a) An aqueous lactose solution is adjusted to a temperature of between about 62 and 67° C., (b) The solution is cooled down to between about 20 and 30° C., (c) The solution is held at this temperature for a period of from 0.5 to 5 h, (d) Subsequently, the solution is re-heated to between about 35 and 40° C., (e) The solution is held at this temperature for a period of from 0.5 to 5 h, (f) Subsequently, the solution is cooled down to about 10° C., and (g) Eventually, the precipitated alpha-lactose crystals are separated from the mother liquor.

Abstract: A continuous process and device for the enzymatic hydrolysis of proteins is disclosed.

Abstract: A process for producing colourless vat milk is proposed, in which (a) vat milk is subjected to an ultrafiltration and in the course of this a first permeate P1 and a first retentate R1 are produced; (b) the permeate P1 is subjected to a reverse osmosis and in the course of this a second permeate P2 and a second retentate R2 are produced, (c) the second retentate R2 is treated with an adsorbent and in the course of this a further retentate R2* is produced, (d) the resultant retentate R2* is combined with the retentate R1 and the permeate P2.

Abstract: A process is proposed for producing low microbial count whole milk products, in which (a1) optionally, the milk product from which microbes are to be removed is subjected to a heat pre-treatment in a heat exchanger and warmed to temperatures in the range from 25 to 30° C., (a2) the optionally pre-treated milk product is heated by infusion to temperatures from 50 to 75° C., and pasteurized in the course thereof, and (a3) the pasteurized product is cooled by flash cooling. A similar method is likewise disclosed for producing low microbial count skimmed milk products which, as the most important intermediate step, further additionally contains the process of separating off the cream.

Abstract: A process for the production of cheese milk is suggested, wherein (a) raw milk is subjected to heat treatment, (b) solids are removed from the heat-treated product, (c) the resulting intermediate is skimmed, (d) the skimmed milk such obtained is subjected to microfiltration, and (e) the resulting permeate is adjusted to the desired fat contents by adding an amount of the cream separated in step (c), and the standardized milk such obtained is (f) pasteurized in a final step.

Abstract: A process for producing lactose-free milk products is proposed in which (a) skimmed milk is subjected to an ultrafiltration or to a combination of dia- and ultrafiltration, (b) the lactose-free retentate R1 is fed to a storage container and the lactose-containing permeate P1 is fed to an enzyme reactor, (c) an amount of lactase sufficient for the enzymatic degradation of the lactose present therein is added to the permeate P1, (d) the reaction mixture obtained in this way is subjected to a nanofiltration, (e) the lactose-free permeate P2 is conveyed to the storage container and mixed with the lactose-free retentate R2, and (f) the retentate R2, which still comprises unreacted lactose and enzyme, is returned again to the enzyme reactor.

Abstract: A process for the production of low-bacteria milk powders having a whey protein nitrogen index (WPNI) of at least 2 is suggested, wherein (a) solids are removed from raw milk in a process known in itself, then the cream is separated, (b) the skim milk such obtained is subjected to heat infusion, (c) the heated milk is concentrated to a dry matter of from 30 to 50% by weight, (d) where required, the concentrate such obtained is subjected to thermal treatment for a period of at least 15 seconds at a temperature of at least 72° C., and (e) the thermally treated product such obtained is processed to a dry powder by so spraying at 100 to 120° C.

Abstract: Suggested is a method for improving the yield during the production of crystalline alpha lactose, wherein (a) an aqueous lactose solution is adjusted to a temperature of between about 62 and 67° C., (b) the solution is cooled down to between about 20 and 30° C., (c) the solution is held at this temperature for 0 to 5 h, (d) subsequently, the solution is re-heated to between about 30 and 35° C., (e) the solution is held at this temperature for 0 to 5 h, (f) then the solution is cooled down to about 10° C. and (g) subsequently, the precipitated alpha lactose crystals are separated from the second mother liquor, (h) an amount of a carbohydrate compound is added to the second mother liquor such that the solubility product of the residual amount of lactose that is still soluble is exceeded, (i) the second amount of precipitated alpha lactose crystals is separated from the mother liquor, dried, and (j) both amounts of alpha lactose crystals are combined.

Abstract: A continuous process for production of protein hydrolysates is proposed, in which proteins are submitted to enzymatic hydrolysis in aqueous solution, and (i) the reaction vessel is aerated from the bottom, thereby producing convection, (ii) the reaction mixture, moving as a result of convection, is led through a seaweed UF membrane present in the reaction vessel, (iii) the resultant permeate containing the hydrolysis products is withdrawn immediately after passing through the membrane and is discharged from the reactor, whereas the retentate, containing unreacted proteins and enzymes, remains in the reaction vessel, and (iv) the amount of permeate withdrawn is compensated by continuous feed of fresh starting product. The invention also relates to a device for carrying out the process.