Abstract: Disclosed are methods for preparing dairy compositions using an ultrafiltration step and a nanofiltration step, followed by diafiltration of the nanofiltration retentate, and then at least one of a reverse osmosis and a forward osmosis step.

Abstract: A composition for treatment of African Swine Fever in swine includes avian-sourced antibodies specific for an African Swine Fever Virus isolate. These antibodies are produced by avian animals immunized against the African Swine Fever Virus isolate and mixed with a protective/reactive matrix obtained from, isolated from, or derived from, non-hyperimmune colostrum.

Abstract: Disclosed is a method for purifying sialylated oligosaccharides from a fermentation broth, cell-lysate or biocatalytic reaction mixture for obtaining high amounts of desired sialylated oligosaccharides in high purity. The method is particular suitable for the large-scale economic purification of sialylated human milk oligosaccharides (such as 3?-sialyllactose, 6?-sialyllactose or sialylated lacto-N-tetraose derivatives) from microbial fermentation, using recombinant bacterial cells or yeast cells. The obtained material is of high purity and can be used for food or medical application such like medical nutrition products, infant formula, dietary supplements, general nutrition products (e.g. dairy drinks).

Abstract: Disclosed are methods for preparing dairy compositions using an ultrafiltration step, a nanofiltration step, and a forward osmosis step.

Abstract: The present invention describes a method for producing a set-type yogurt snack, said method comprising allowing said yogurt snack to set in a mold or block and wherein said yogurt snack comprises at least 12% (w/w) protein and at least 35% (w/w) total solids.

Abstract: The present disclosure is directed to a method for reducing immunoreactivity of a food including (a) incubating a food that contains at least one protein with a cross-linking enzyme to form a food that includes at least one cross-linked protein; and (b) fermenting the food including the at least one cross-linked protein with a microorganism to form a modified food including a hydrolysate of the at least one cross-linked protein, wherein (a) is performed before (b) and wherein a level of immunoreactivity of the modified food is less than a level of immunoreactivity of an unmodified food including at least one protein. Modified foods obtained from the present method are also provided.

Abstract: Lactose-free ice cream compositions, and methods for making lactose-free ice cream, are provided herein.

Abstract: The invention relates to a process for producing a lactose-free milk powder with a fat-standardized content, such as whole milk, skim milk, lowfat milk, organic milk, non-organic milk and the like.

Abstract: The invention concerns a sweetened dairy product comprising a dairy material, at least one steviol glycoside, and a lactase enzyme.

Abstract: An object of the present invention is to provide an enzyme-treated milk product, a method for preparing the same, a composition thereof comprising a pharmaceutical composition, and a product thereof comprising a pharmaceuticals. The enzyme-treated milk product can be obtained by a method for producing an enzyme-treated milk product including a step for bringing milk into contact with ?-galactosidase.

Abstract: The invention relates to a low-sugar acidified product, preferably yogurt or quark, and to a process for its preparation, wherein a milk raw material having a lactose content in the range from about 0.6 weight-% to 2.5 weight-% is used as a starting material.

Abstract: The invention concerns a sweetened strained fermented dairy product comprising a dairy material, at least one steviol glycoside, at least one additive selected from a polysaccharide of fructose units and a salt. The product may further comprise a lactase enzyme.

Abstract: A process for preparing lactose-free skimmed, partially skimmed and whole milk is proposed in which: (1) the milk is pasteurized and skimmed; (2) the skimmed milk is hydrolyzed enzymatically by a lactase; (3) the hydrolyzed skimmed milk is microfiltrated to obtain an ultrafiltration retentate (RMF) and a microfiltration permeate (PMF); (4) the PMF is ultrafiltrated and an ultrafiltration retentate (RUF) and an ultrafiltration permeate (PUF) are obtained, 5) the PUF is nanofiltrated and a first nanofiltration retentate (RNF1) and a first nanofiltration permeate (PNF1) are obtained, 6) the PNF1 is nanofiltrated to obtain a second nanofiltration retentate (RNF2) and a second nanofiltration permeate (PNF2), and 7) final step: lactose-free milk is obtained by mixing one or more of the fractions deriving from one or more of the previous steps.

Abstract: The present invention relates to novel strains of Lactobacillus as well as preparations and compositions, such as fermentation broths, protective cultures, final food or feed product with Lactobacillus alone or in combination with bacteria of the genus Propionibacterium. The present invention further relates to methods for the controlling of growth of a contaminant, such as a bacteria, yeast or mould by using these novel strains of Lactobacillus.

Abstract: The present invention discloses a preparation method of instant bone milk, including: washing edible animal bones and then crushing, adding a certain amount composite effect enhancer, performing two high pressure hydrolysis-instantaneous pressure relief in high pressure hydrolysis chamber, collecting liquid-phase materials, performing centrifugation for degreasing, wet sieving, homogenizing, spray drying to obtain powdered instant bone milk. A device for preparation method of instant bone milk comprises a high-pressure hydrolysis tank, a grading conveying pipe and a gas-liquid separator. The instant bone milk prepared by the present invention has stable chemical structure, uniform particle size distribution and regular normal distribution, high protein solubility and good solution stability. And the preparation method has simple process, low cost equipment and good versatility.

Abstract: The present invention relates to a process for preparing a natural flavor base and a flavor base obtainable by such process. A further aspect of the invention is a method for providing a natural roasty, a natural caramel, a natural pop-corn, a natural biscuit and/or a natural buttery flavor note to a food product.

Abstract: A host cell capable of expressing a polypeptide having ?-galactosidase and/or transgalactosylating activity and which host cell is modified to be cellulase, mannanase and pectinase deficient.

Abstract: Methods, apparatuses, and systems for screening, analyzing and selecting microorganisms from complex heterogeneous communities, predicting and identifying functional relationships and interactions thereof, and synthesizing microbial ensembles based thereon are disclosed. Methods for identifying and determining the absolute cell count of microorganism types and strains, along with identifying the network relationships between active microorganisms and environmental parameters, are also disclosed.

Abstract: Provided is a composition and method for modulating serotonergic receptor expression, reducing anxiety-like behavior and stress-induced inflammatory response in a pediatric subject, the method including administering to the pediatric subject a nutritional composition including lactoferrin from a non-human source and a prebiotic composition including polydextrose and/or galactooligosaccharides. Further provided is a method for reducing constipation in a pediatric subject by providing a nutritional composition including lactoferrin from a non-human source and a prebiotic composition including polydextrose and/or galactooligosaccharides.

Abstract: The present invention relates to a composition suitable for preparing a dairy product comprising at least one starter culture and a Lactobacillus rhamnosus strain capable of imparting onto the dairy product and enhanced creamy flavor without affecting the rheology negatively, the fonnentation time or the post-acidification of the dairy product. The present invention further relates to processes for preparing a dairy product, such as a low-fat yoghurt or cheese, which has a high content of diacetyl. A Lactobacillus rhamnosus strain useful for preparing such dairy product is also part of the present invention.

Abstract: The present invention relates to a pharmaceutical composition for preventing or treating liver disease, and more particularly, to a pharmaceutical composition capable of preventing or treating liver disease by using a fermented product of Orostachys japonicus, and a method of producing the same.

Abstract: Probiotics and ways to increase their effectiveness are provided. One embodiment of the present invention relates to a combination of probiotics with SIgA and possible uses of this combination. For example a use of a composition comprising SIgA and at least one probiotic for the preparation of a product to treat or prevent inflammation is disclosed.

Abstract: [Problem] To provide a lactase solution having excellent thermal stability. [Solution] A lactase solution in which the ratio of a lactase fraction having a molecular weight of about 120 kDa measured by SDS polyacrylamide gel electrophoresis is 20% or more.

Abstract: A method for making a milk product (e.g. a yogurt) comprising adding an effective amount of an N-linked glycosidase and/or an O-linked glycosidase to milk.

Abstract: Provided is an enzymatic process that hydrolyzes spinach plant material to form a salt-enhancing ingredient, the formed salt-enhancing ingredient, food products comprising said salt-enhancing ingredient and a method of enhancing the salty taste of food products.

Abstract: Provided herein are methods for processing biomass materials that are disposed in one or more structures or carriers, e.g., a bag, a shell, a net, a membrane, a mesh or any combination of these. Containing the material in this manner allows it to be readily added or removed at any point and in any sequence during processing.

Abstract: A composition including protein hydrolysates derived from milk is obtained by the treatment of enzymes derived from microorganisms. A trypsin-like enzyme and a chemotrypsin-like enzyme are used. The composition is in particular intended for inducing tolerance in infants with the effect of modulating the potential occurrence of allergies later in life. The composition can also be used in sick adult patients. Preferably the composition is an infant formula, infant follow-up formula, growing-up milk or baby food or an enteral complete nutritional composition.

Abstract: A method of reducing the accumulation of fat mass in a neonatal human infant at risk thereof which method comprises administering to the infant during at least a part of the neonatal period a therapeutic amount of a nutritional composition comprising proteins in an amount such that the composition contains more than 2.4 g of protein per 100 kcal. As weight gain during the first week of life has been associated with overweight in adulthood, this may offer a method of reducing the risk of developing obesity in later life. Also claimed is the administration of DHA to the mother during gestation period.

Abstract: A shelf-stable acidified starch and cheese sauce meal is provided. In one aspect, the meal includes an acidified starch component having a pH of about 4.6 or below and a separate cheese-based sauce component having a pH between about 5.7 and about 6.2. The sauce component is to be combined with the acidified starch component when the meal is ready to be consumed. In another aspect, a buffering composition is blended into the separate cheese-based sauce component and includes blends of dibasic phosphate salts, monobasic phosphate salts, and an edible acid where the cheese-based sauce component has a total dry weight of phosphate salt between about 3 and about 5 percent.

Abstract: The invention provides methods and compositions for treating symptoms associated with lactose intolerance and for overall improvement in gastrointestinal health. Described herein are methods and compositions for improving overall gastrointestinal health or for decreasing symptoms of lactose intolerance by administering to subject in need thereof a prebiotic composition, optionally in combination with effective amount of a probiotic microbe or microbes.

Abstract: Oligosaccharides from bovine milk, whey and dairy products, and methods of producing bovine milk oligosaccharides are provided.

Abstract: The present invention provides a pectic polysaccharide, wherein a degree of methyl esterification of constituent galacturonic acid is 45% or less, a structure of a single molecule observed with an atomic force microscope comprises a star structure, and a diameter of the molecule is more than 100 nm and equal to or less than 200 nm.

Abstract: A palatable and long lasting chew for dogs combines a rawhide fraction with meat, poultry or fish. The rawhide fraction is from rawhide splits die cut into desired shapes. The rawhide fraction is then dehydrated to approximately 6% moisture. The meat, poultry or fish fraction then attaches to the rawhide component. The meat fraction is held to the rawhide fraction utilizing a food grade adhesive from milk protein hydrolysate. The milk protein hydrolysate is solubilized in hot water to a solids level between 3% and 30%. The solution is then applied to the rawhide component where the meat fraction will contact the rawhide. The meat fraction is then deposited onto the coated rawhide surface and the chew is then dehydrated to laminate the meat fraction to the rawhide fraction. Alternatively, the food grade adhesive is blended with the meat fraction and deposited in the rawhide.

Abstract: A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins.

Abstract: The present invention provides protein hydrolysate compositions, processes for making protein hydrolysate compositions, and food products comprising protein hydrolysate compositions. The protein hydrolysate compositions generally comprise polypeptide fragments having primarily either an arginine residue or a lysine residue at each carboxyl terminus.

Abstract: Process for producing a dairy product by adding a lactase to a dairy product which contains lactose, the lactase added having less than 40 units arylsulfatase activity per NLU of lactase activity.

Abstract: To provide a flavor enhancer having, in a good balance, a raw milk feeling which gives a flavor of a fresh milk, a rich feeling of the raw milk, a natural feeling, and a preference property. That is the flavor enhancer for food or drink, which comprises, as an effective component, a treated product which is obtained by subjecting a total milk protein to a lactic acid fermentation treatment and protease treatment.

Abstract: Disclosed is for inhibiting gel formation during, or resulting from, hydrolysis of protein compositions comprising casein.

Abstract: Method of reducing the mTOR pathway stimulating activity of amino acid containing nutritional materials. This method comprises treating an enzymatically hydrolyzed protein material such as casein, whey, or soy protein with at least one enzyme capable of converting mTOR pathway stimulating amino acids and amino acid residues, such as leucine or methionine, into alternate chemical entities that do not stimulate or stimulate to a significantly lesser degree the mTOR pathway, while preserving the non-mTOR stimulating amino acids. These one or more alternate chemical entities should ideally be suitable for consumption, or alternatively be capable of being removed from the treated material through low cost extraction or conversion techniques. The material may then be sold as is, or alternatively packaged with low glycemic carbohydrates, healthy lipids, vitamins, and flavors and sold as a variety of different food products intended for an artificial diet intended to mimic the effects of caloric restriction.

Abstract: The present invention relates to the preparation of food compositions capable of improving the bone status of the consumer by promoting bone tissue formation. In particular, it relates to the use of milk protein proteolysates for the preparation of these compositions.

Abstract: Disclosed herein is a method for harvesting amylose host material comprising enzymatically treating starch after the starch has been chemically modified to uniformly insert a steric hindrance substituent.

Abstract: The present invention relates to a method for producing an acidified milk drink using an enzyme which reduces the isoelectric point of the milk proteins. The invention also relates to a novel enzyme having deamidase activity and its use in production of an acidified milk drink.

Abstract: A concentrate, system and low-temperature process for preparing a shelf-stable milk concentrate that does not require ultra-high temperature thermal processing for control of the microbiology of the product is disclosed herein. The method preferably incorporates aseptic technology and the enzymatic reduction of lactose to control water activity. The method preferably includes the enzymatic conversion of the lactose in the milk to its component sugars glucose and galactose, which preferably changes the colligative properties of the concentrate, decreases the amount of free water, and reduces the osmolarity.

Abstract: The present invention relates to a method for producing an acidified milk product using an enzyme having transglutaminase activity.

Abstract: The present invention is directed to medical or dietary treatments comprising administration of a zymogen such as chymosin or other rennins. Embodiments of the invention are directed to treating infant colic, heartburn, gastro-esophageal reflux (GER), gastro-esophageal reflux disease (GERD), irritable bowel syndrome, and recurrent abdominal pain. The invention is also directed to improving absorption of calcium from milk for osteoporosis patients. Further the present invention may have a very positive effect on life quality for groups with different chronic digestion problems such as ulcerous colitis, multiple sclerosis, migraines, weight disorders and diabetes. Infants may be given several drops of a composition containing chymosin prior to every feeding, regardless of whether they are bottle or breast-fed. The composition containing chymosin can also be incorporated into a food product such as drinking milk or baby formula.

Abstract: The invention relates to a process for the preparation of a soured milk product by means of physical modification of milk raw material and a crosslinking enzyme that strengthens the texture. The invention also relates to a milk product that contains physically modified milk raw material fat globules and has been treated with a crosslinking enzyme.

Abstract: This invention relates to amylase polypeptides, and nucleic acids encoding the polypeptides and uses thereof. The amylases of the present invention have been engineered to have more beneficial qualities. Specifically the amylases of the current invention show an altered exospecifity.

Abstract: The invention relates to a milk-based formulation with a reduced carbohydrate content, having a ratio of carbohydrates to protein of at most 1.1, a protein content of at least 5.4% on dry matter basis, and a ratio of ash to protein is substantially similar to that of a milk raw material used as a starting material, and a method for the preparation thereof. The milk-based formulation can be used in the preparation of a recombined milk product with a reduced lactose content, having a full taste of normal milk without any deficiencies in its organoleptic properties.

Abstract: Disclosed is a method for decreasing viscosity, increasing solubility and decreasing particle size of milk proteins by admixing milk protein with at least one transglutaminase.

Abstract: The invention relates to polypeptides having glucanase, e.g., endoglucanase, mannanase, xylanase activity or a combination of these activities, and polynucleotides encoding them. In one aspect, the glucanase activity is an endoglucanase activity (e.g., endo-1,4-beta-D-glucan 4-glucano hydrolase activity) and comprises hydrolysis of 1,4-beta-D-glycosidic linkages in cellulose, cellulose derivatives (e.g., carboxy methyl cellulose and hydroxy ethyl cellulose) lichenin, beta-1,4 bonds in mixed beta-1,3 glucans, such as cereal beta-D-glucans or xyloglucans and other plant material containing cellulosic parts. In addition, methods of designing new enzymes and methods of use thereof are also provided. In alternative aspects, the new glucanases e.g., endoglucanases, mannanases, xylanases have increased activity and stability at increased pH and temperature.