Abstract: A method for preparing a no fat or low fat cheese product from a culture medium prepared by combining from about 50 to about 94 wt. % whole milk, from about 0 to about 45 wt. % water, and from about 0.2 to about 1 wt. % of at least one food grade, polyanionic gum. The culture medium is inoculated with at least one lactic acid- or hetero-acid producing bacterium to form a cultured mixture. The cultured mixture is then combined in a vat with skim or low fat milk to form a cultured milk. The cultured milk is ripened, sufficient rennet added to form a coagulum, the coagulum cut to form curd in a whey solution, and the curd cooked while in the whey solution. The cooked curd is transferred to a means for draining the whey solution where the whey is separated from the curd and the curd salted. After salting, the curd is further processed to produce a no fat or low fat cheese.

Abstract: Microfiltration of skim milk is carried out in combination with in-process pH reduction to provide a retentate useful for cheese making which is concentrated to a concentration factor of 7× to 12× and contains a ratio of calcium to total protein which is desired for the cheese, and a permeate which contains 40 to 80% of the whey protein of the skim milk being processed which is highly functional and typically contains little or no casein. Mozzarella cheese is made by admixing the retentate with milkfat, forming a homogenous cheesemilk, adding acidulant and/or starter culture, adding rennet, cubing, heating, draining drainable whey and forming the final cheese.

Abstract: The aim of the invention is to provide a method for the skimming of whey, resulting in better whey cream fat quality and allowing for automatic regulation of the concentration of whey cream. Raw whey is fed into a skimming separator and broken down into a skimmed whey phase and a whey cream phase. Whey cream is discharged through a discharge line and a part thereof corresponding to 0.5-2% of the volumetric flow of the raw whey that is fed into the skimming separator is returned to the feed line of the skimming separator by means of a recirculating device. A density transmitter can be arranged in the recirculating device so that density measurements can be carried out. The density values are transmitted to an evaluation device, enabling regulation of a control valve which is placed in the whey cream discharge line.

Abstract: The present disclosure teaches that the proteins encoded by the BRCA1 and BRCA2 genes are found in the milk fat globule membranes from humans and cows. Therefore, BRCA1 and BRCA2 proteins can be isolated from milk produced by lactating animals. The level of expression of BRCA1 or BRCA2 can be determined by sampling the levels of BRCA1 or BRCA2 proteins found in the MFGM of lactating animals. The present invention also includes a method of determining the likelihood that a woman will develop breast cancer by measuring the amount of the BRCA1 or BRCA2 expression during lactation. The detection of expression of BRCA1 or BRCA2 can be accomplished with an antibody raised specifically against BRCA1 or BRCA2 proteins, by isolating BRCA1 or BRCA2 from the milk fat globule membranes or by detecting activity of BRCA1 or BRCA2. The level of BRCA1 or BRCA2 is compared to a reference scale of propensity for breast cancer development correlated to normally active BRCA1 or BRCA2 levels.

Abstract: A method for treating colostrum to reduce the bioburden while retaining a high active protein content is described. The method is especially useful for recovering maximum immunoglobulin activity. The colostrum treated by the method is useful in the manufacture of clinical nutritive preparation, functional foods and food supplements.

Abstract: The invention relates to a whey salt product, which is not bitter in taste, and which is characterized by containing 19 to 27% potassium, 0.5 to 2% calcium, 5 to 7% sodium, 0.1 to 1% magnesium, 17 to 37% chloride and 0.5 to 3 % phosphorus and further 10 to 20% protein and 10 to 35% lactose, to a process for its production and its use as a table salt substitute. According to the invention, the whey salt powder is prepared in such a way that whey or an ultrafiltration. permeate with a dry matter content of 20% by weight at the most, obtained from milk or whey, is filtered through membranes by using nanofiltration membranes, the permeate with a dry matter content of 0.1 to 1.0% by weight obtained from nanofiltration is concentrated and finally dried to powder.

Abstract: A method is provided for producing a powdery product from a protein-containing liquid having a dry solid content, providing (1) a first feeding stream of protein-containing liquid, (2) a second feeding stream having a higher content of dry solids than the first feeding stream, (3) mixing the first feeding stream and second feeding stream to obtain a main stream, (4) heating the main stream in a heater, (5) transferring the heated main stream to a separator, (6) flash separating volatile components from the heated main stream and obtaining a main stream protein-containing concentrate, and subjecting at least a part of the main stream protein-containing concentrate to a drying step to obtain a powdery product. The amount of water to be evaporated in the drying step is significantly reduced, requiring smaller drying equipment, less air and less energy, and yields a powdery product having higher “bulk density”.

Abstract: A bulk preparation method for isolating milk fat globule membranes from milk in which the separation method is the same whether the milk fat globule membranes are collected in bulk in the dairy industry or collected for an individual patient for diagnostic purposes. The method includes the steps of channeling the desired quantity of unhomogenized milk through a pasteurizer (high temperature, short time) and whipping the milk thus pasteurized into two phases. Phase 1 is the cream phase and phase 2 is the first aqueous phase. The cream phase is separated from the first aqueous phase and is washed with distilled or sterile water at about 37 degrees Celsius for approximately 24 hours to create a second aqueous phase, which is then filtered and dried (by spray drying or lyophilization, for example) to create a solid milk fat globule membrane product.

Abstract: This invention is a method of producing a stable, sterile milk fraction comprising filtering a portion of raw milk, sterilizing the filter permeate at a temperature of from about 78° C. to about 121° C., stabilizing the sterile permeate at a temperature of from about 50° C. to about 121° C., and deactivating enzymes at a temperature of from about 50° C. to about 78° C. The stable, sterile milk fraction and milk products made therefrom have an improved flavor and a shelf life of at least about one month, preferably at least about three months, under ambient conditions. The sterile, stable milk fraction is free of heat resistant bacteria; is free of, or has a reduced number of, thermoduric bacteria; and has a reduced number of heat sensitive bacteria as compared to the raw milk portion.

Abstract: Milk is concentrated by filtering with an ultrafiltration (UF) membrane, after which casein is removed by acidification and the resulting liquid is concentrated and/or dried to produce a milk calcium composition having the following components' ratios (1) and (2): (1) −1.3≦log{(% by weight calcium in composition)/(% by weight protein in composition)}≦0.26; (2) 0.9≦log{(% by weight calcium in composition)/(% by weight sodium in composition)}.

Abstract: A block former for the production of blocks of cheese, comprising an upright drainage column with a feed opening for curd particles at the upper end, a closed casing and a perforated inner tube. There is an annular space between the casing and the inner tube and a cutting-off device at the lower end for cutting off blocks of cheese. A discharge device is provided for discharging a cut-off block of cheese after a block forming cycle. A vacuum device is also provided for filling under reduced pressure the inner tube with curd particles via the feed opening and for creating a vacuum in the annular space. The column is divided into an upper and a lower part in such a manner that different pressures can prevail simultaneously in the upper and the lower part during any moment of the cycle.

Abstract: A method for concentration of a liquid food product, the liquid product having a dry solid content of a least 40 percent and the liquid food product comprising crystallizable components, comprising the steps of heating the liquid food product to a temperature above the crystallization temperature of the liquid food product in a first heat exchanger; transferring the heated liquid food product to a first separator; flash separating volatile components from the heated liquid food product; and obtaining a liquid concentrate of the liquid food product.

Abstract: The present invention relates to a method for the production of commercially sterile skimmed milk. After separation, the skimmed milk fraction is treated by microfiltration in one or more steps. The microfiltration gives a permeate flow and a retentate flow, in which all microorganisms of a given size have effectively been separated from the permeate flow. After the microfiltration, the permeate flow is heat treated at a temperature of 72-134°C. during a requisite period of time. In order to obtain a sterile skimmed milk which is as good as free of destroyed microorganisms, the retentate flow is not employed.

Abstract: The present invention relates to a process for producing arachidonic acid. In one embodiment, Mortierella sect. schmuckeri microorganisms are cultured in fermentation medium, preferably containing a component of a complex nitrogen source. Further disclosed is a food product which includes Mortierella sect. schmuckeri microorganisms or lipid isolated from such microorganisms to enhance the arachidonic acid content of the food product.

Abstract: A method to treat whey is described wherein whey is fed into a pasteurizing apparatus and then a nano- and/or microfiltration unit wherein the retentate part of the whey is further processed and the permeate part is led to an additional filter and purified with the option of additional sterilizing with UV light.

Abstract: In the manufacture of hard cheese, cheese milk is treated with high pressure CO2 to accelerate the precipitation of casein and thereby promote the rapid formation of curd. Curd can be produced by this process in a period of a few minutes without adverse affects on the rennet or starter culture. The high pressure CO2 treatment of cheese milk can substantially increase the daily curd yields and plant throughput, thereby significantly reducing processing costs.

Abstract: A method of making a dairy product includes the steps of separating substantially pure dairy water from a dairy staring material, making the dairy water into a dairy product for consumption, the dairy product being substantially pure and free of impurities from the dairy starting material and packaging the dairy product.

Abstract: The present invention relates to a process for producing arachidonic acid. In one embodiment, Mortierella sect. schmuckeri microorganisms are cultured in fermentation medium, preferably containing a component of a complex nitrogen source. Further disclosed is a food product which includes Mortierella sect. schmuckeri microorganisms or lipid isolated from such microorganisms to enhance the arachidonic acid content of the food product.

Abstract: Consumer milk with a defined fat content packed in packages is produced by mixing two fractions consistng of milk products with different fat content. One of the fractions has a fat content below the required fat content of the consumer milk to be produced, while the other has a fat content above the required fat content of the consumer milk. The mixing of the two fractions takes place immediately prior to, or during, the filling of the consumer milk in packages.

Abstract: A two stage, on-demand, commercially-viable method for producing process cheese or process cheese-type products by the direct conversion of milk is provided. This method does not require fermentation, enzymatic treatment, and/or intermediate steps of forming and separating curds and whey. In the first stage, a powdered milk protein concentrate is form by ultrafiltering liquid milk, preferably skim milk, and then spray drying the concentrated ultrafiltered milk. The powdered milk protein concentrate, which is storage-stable, may be converted to process cheese or process cheese-type product immediately or may be stored for later conversion. The powdered milk protein concentrate can be used to produce fat-free, reduced-or low-fat, and/or full-fat cheeses having similar organoleptic properties to cheeses prepared from conventional curds and whey processes. The present two stage process is especially adapted for semi-continuous or continuous manufacture of process cheese-type products.

Abstract: A method for producing a cheese product directly from milk in a short period of time is provided. In the method, pasteurized milk is treated with lactic acid to provide an acidified milk product. The resulting acidified milk is then subjected to ultrafiltration (UF), and optionally diafiltration (DF), to form a UF retentate (or UF/DF retentate if diafiltration is used) which is concentrated by about a factor of about 4 to about 7 and which has a lactose concentration of about 2.5 to about 4.0 percent (UF retentate) or about 0.5 to about 2.5 percent (UF/DF retentate). After adding lactic acid and salt, the UF or UF/DF retentate is subject to an evaporation step to form a precheese. The resulting precheese has a total solid content of about 30 to about 70 percent. The precheese, with added flavorants and other additives (including, for example, emulsifying salts) is then subject to conventional cheese processing conditions in, for example, a laydown cooker.

Abstract: A method and apparatus for cheese block forming with vacuum separated tower sections is disclosed for use in producing large blocks of compressed cheese without having to halt delivery of cheese curd into the tower while discharging a block of cheese. The cheese block former has an upper tower section with an interior area for receiving a mixture of curd and whey under a negative pressure, and a lower tower section, also under a vacuum, for separating the whey from the mixture and pressing the remaining curd into a block of cheese. A vacuum separator is disposed between the upper and lower tower sections to allow the upper and lower sections to remain in fluid communication and, additionally, to allow different pressures therein. The vacuum separator thus provides for a continuous cheesemaking process.

Abstract: The invention relates to a simplified, rapid method which is suitable for making a variety of cheese and cheese products, including natural and processed cheese, in a single installation with common equipment. In particular, the invention concerns a method of making cheese, comprising the steps of: (a) concentrating milk or a reconstituted dry milk, having its pH adjusted to about 5.0 to 6.8, by ultrafiltration and diafiltration to produce a retentate; (b) supplementing said retentate with a protein concentrate or isolate and, optionally, fat and/or flavor; and (c) heating the mixture to produce a smooth consistency.

Abstract: A method of producing a reduced color dairy product that includes separating a dairy material into a first portion and a second portion, the first portion including at least about 30 weight percent, as determined by high pressure liquid chromatography at a detection wavelength of 280 nanometers, of the native and soluble protein from the dairy material and the second portion including at least about 50 weight percent of the coloring agent from the dairy material, and partially or fully deactivating at least some of the coloring agent present in the second portion.

Abstract: The invention relates to a method producing aseptic consumer milk with a certain fat content by microfiltration. A continuous flow of milk with a certain fat content passes through a microfilter with a membrane having a pore size of 0.05-0.2 microns. In the microfilter, the milk is dived up into two part flows, a permeate flow and a retentate flow. The retentate flow, which contains fat and the major fraction of the casein undergoes a high temperature treatment before being remixed with the permeate flow which contains the major faction of the whey proteins. The mixture is homogenized and packaged aseptically.

Abstract: A fat-free or lower-fat pizza cheese with excellent melt properties for baking on a pizza without the need for aging and a method of making thereof are disclosed. The process of manufacturing such fat-free or low-fat mozzarella cheese comprises mixing a food grade acid with liquid milk having a fat content less than 1.5% or a casein to fat weight ratio of greater than 1.5. The acidified milk is then coagulated and processed into pizza cheese. No aging is necessary to obtain excellent melting properties. In a preferred embodiment, after coagulation of the milk and cutting of the curd, a portion of the whey is drained and glucono-.delta.-lactone is added to gradually further decrease the pH. The remaining whey is then drained and the resulting curd is processed into mozzarella cheese. A method of making a fat-free or low-fat process pizza cheese is also disclosed.

Abstract: There is disclosed a method for removing cholesterol from milk and cream at a high efficiency without deleteriously affecting the product quality. After homogenization, milk is added with .beta.-cyclodextrin at an amount of 0.5-5% (w/v). The milk is stirred at 4-30.degree. C. and at 200-2,000 rpm for 5-30 min, followed by centrifugation at 22-555.times.g for 5-30 min. Similarly, cream is added with .beta.-cyclodextrin at an amount of 1-20% (w/v) and then, treated by stirring at 20-60.degree. C. and at 400-4,000 rpm for 5-60 min and centrifuging at 222-444.times.g.

Abstract: A regimen for calcium supplementation takes advantage of the discovery that a calcium supplement containing modified whey characterized by a calcium content of at least 3%, protein content of from 10 to 20%, and a phospholipid content of at least 2%, is of high biological value. It can be accomplished with calcium-supplemented foods that administer foods containing sufficient amounts of the modified whey to provide at least 5% of the amount of calcium required for complete nutrition on a daily basis. The regimen can benefit humans and domestic pets, in particular. More preferred levels of administration will provide at least 10% and in some cases at least 25% of the RDA for calcium for the subject.

Abstract: A liquid milk product, including a milk and a whey, but other than sweet whey, is demineralized by an electrodeionization process by passing the product to be demineralized through a resin bed of strong cationic exchange resin contained in an electrodeionization dilution compartment or through a resin bed of weak anionic and of cationic, particularly strong cationic, exchange resins in the compartment, and in the process, the pH of the wash solution present in the electrodionization cation and anion concentration compartments is maintained so that the solution present in each concentration compartment has a pH value less than 5.

Abstract: An improved method and apparatus for the removal of solid contaminants which utilizes at least one rotating mesh screen container designed to pass the food therethrough while trapping the solid contaminant. The rotation of the cylindrically-shaped mesh screen causes the food to pass through because of the centrifugal force. The addition of a second mesh or membrane-like placed around the first screen but rotated in the opposite direction is also utilized to trap solid contaminants which are large enough to be trapped by the mesh screen when it is not oriented so as to pass through the screens along its length. Different spacings in mesh and different rotation velocities are utilized to change contaminant screen characteristics.

Abstract: Sweet whey is demineralized by an electrodeionization process by passing sweet whey to be demineralized through a resin bed of strong cationic exchange resin contained in an electrodeionization dilution compartment or through a resin bed of weak anionic and of cationic, particularly strong cationic, exchange resins in the compartment, and in the process, the pH of the wash solution present in the electrodionization cation and anion concentration compartments is maintained so that the solution present in each concentration compartment has a pH value less than 5.

Abstract: The present invention provides a basic protein and a basic peptide composition which can be administered orally and has the ability to stimulate osteoblast proliferation, strengthen bone and inhibit bone resorption. Said basic protein has the following properties: (1) a molecular weight distribution of is 2,000-24,000; (2) an isoelectric point distribution of is 7.5-11; and (3) it is comprised of more than 10% of basic amino acids. Said composition can be obtained by the following steps: After milk, or raw material derived from milk, is loaded onto a cation exchange resin column, a fraction is obtained by eluting with an eluent of 0.1-1.0M salt concentration, precipitate removed by (i) heating to over 75.degree. C., (ii) by adding alcohol so that the final concentration thereof is 10-50% or (iii) by adding salts so that the final concentration thereof will be more than 0.2M; and the supernatant thereof containing the basic protein fraction recovered.

Abstract: The present invention relates to a whey mineral containing at least 0.8 g/kg or above of zinc and to a process for producing the same. The whey mineral of the present invention have good flavors and are useful in liquid formula, medical foods, nourishing reinforced foods, functional foods, seasonings, etc.

Abstract: A method of forming a concentrate, the concentrate having a predetermined concentration of a component in the concentrate. The method comprising the steps of: filtering a fluid thereby separating the fluid into a permeation and the concentrate; determining the concentration of the component in the concentrate; and if concentration of the component is greater than a predetermined concentration, decreasing the concentration of the component to the predetermined concentration. Dilution is achieved by feeding permeate into the concentrate or by controlling a pressure differential within a filter.

Abstract: A method for continuous production of consumer milk with a variable fat content including microfiltration of a flow of skim milk. From the microfilter there is obtained a retentate flow and a permeate flow. The permeate flow of skim milk is subjected to a heat treatment and is then mixed with a partial flow of high temperature treated cream product in a desired amount. From this, there is obtained consumer milk with a good keeping quality.

Abstract: Continuous production of milk with a predetermined fat content wherein whole milk is divided into a cream fraction and a skim milk fraction in a centrifugal separator. A part of the cream fraction is remixed into the skim milk fraction in order to obtain a mixed fraction of milk with desired fat content. The whole flow of cream fraction which has been obtained from an outlet from the centrifugal separator is remixed with a flow of skim milk fraction from a second outlet from the centrifugal separator by way of a valve in the outlet for cream fraction during a certain period. During a second intermediate period the whole flow of cream fraction is discharged by the valve for separate collection. The periods mentioned above are so short that the fat content and the flow per time unit of the mixed fraction may be regarded as homogenous.

Abstract: A whey protein dominant baby food is prepared that may contain hydrolysed food with a reduced threonine content. This food can be obtained by adding glycomacropeptide-free or glycomacropeptide-reduced whey powder and/or whey protein concentrate as the whey proteins usually used in the production of milk baby food.

Abstract: A method for the removal of solid contaminants which utilizes two rotating mesh screen containers designed to pass the food therethrough while trapping the solid contaminant. The rotation of the first cylindrically-shaped mesh screen causes the food to pass through because of the centrifugal force leaving behind a portion of the solid contaminants. The second mesh or membrane-like placed around the first screen but rotated in the opposite direction is also utilized to trap solid contaminants which are large enough to be trapped by the mesh screen when it is not oriented so as to pass through the screens along its length. Different spacings in mesh and different rotation velocities are utilized to change contaminant screen characteristics.

Abstract: An enclosed food processing device is provided having one or more conveyor belts and vertical agitators positioned above the belt. The agitators have forward and backward prongs that stir the food being processed without causing physical damage to it. The food enters the device through an inlet and is evenly distributed across a draining screen by an inlet deflector plate, which is adjustable to account for the different rates at which the food may flow into the device. Ramps are positioned under the device to collect liquid drained from the food, and the ramps have independent segments that separate the liquid based on the stage of the process at which it is drained from the food. A salting apparatus is provided for conveying salt to the food to be processed. The salt is dispensed in proportion to the amount of food to be salted. Salt is moved from a salt hopper into a chamber by a rotating dispensing wheel.

Abstract: Disclosed is a method for preparing a no fat or low fat cheese product from a culture medium prepared by combining from about 50 to about 94 wt. % whole milk, from about 0 to about 45 wt. % water, and from about 0.2 to about 1 wt. % of at least one food grade, polyanionic gum. The culture medium is inoculated with at least one lactic acid- or heteroacid producing bacterium to form a cultured mixture. The cultured mixture is then combined in a vat with skim or low fat milk to form a cultured milk. The cultured milk is ripened, sufficient rennet added to form a coagulum, the coagulum cut to form curd in a whey solution, and the curd cooked while in the whey solution. The cooked curd is transferred to a means for draining the whey solution where the whey is separated from the curd and the curd salted. After salting, the curd is further processed to produce a no fat or low fat cheese.

Abstract: The present invention relates to a process for producing arachidonic acid. In one embodiment, Mortierella sect. schmuckeri microorganisms are cultured in fermentation medium, preferably containing a component of a complex nitrogen source. Further disclosed is a food product which includes Mortierella sect. schmuckeri microorganisms or lipid isolated from such microorganisms to enhance the arachidonic acid content of the food product.

Abstract: A system for recovery of dairy product from a milk storage tank includes a recovery tank disposed to receive raw milk product from the storage tank, a fluid treatment section disposed to apply treated fluid to the storage tank to loosen residual milk solids from the storage tank and to provide a diluted milk fluid when the storage tank is emptied, and a filtering system disposed to receive the diluted milk fluid from the storage tank, filter the diluted milk fluid, and pass a treated fluid to the recovery tank.

Abstract: An agglomerated powder is produced in an apparatus where the product is agglomerated in two stages. First, a liquid concentrated feed of the product is atomized by an atomizer in a drying chamber. The fine particles are transferred to a separating device to be split up in a first and second fraction. The first of these is led to the atomizer in the drying chamber to perform a first agglomeration and the resulting agglomerates are accommodated in an external fluid be in the drying chamber and from this transferred to an external fluid bed. Also the second fraction is transferred to the external fluid bed where water by a second atomizer is atomized over a fluidized layer of agglomerates to perform a second agglomeration of product.

Abstract: Producing reduced fat sweetened condensed milk includes, inter alia heating steps to denature whey protein to control age thickening of these products, process steps to include heating a reduced fat starting milk product or the skim portion of the starting milk product prior to the addition of sweetener. Producing a fat free product includes, inter alia, the same heating steps as described above. The starting material for producing the fat free product however, is a fat free starting product.

Abstract: A whey protein having a phosphorus content reduced to below 0.15 mg per gram of protein, a manufacturing method thereof, a low-phosphorus hydrolysate highly purified having a low phosphorus content. The method comprises the steps of adjusting pH of the solution containing the whey protein to below 4, and contacting the solution with a cation exchange resin, sequentially contacting the solution with an anion exchange resin, thereby reducing the phosphorus content to below 0.15 mg per gram of protein, and the highly purified low-phosphorus whey protein hydrolysate of the present invention is available by hydrolyzing the above-mentioned low-phosphorus whey protein with proteases.

Abstract: A texturizing product for dairy products including yogurt and fresh cheese is prepared by adding a quantity of sweet whey proteins to a milk-based raw material to prepare a mixture having a casein:whey protein ratio of from 70:30 to 40:60 and by preparing the mixture so that it has a pH of from 6.1 to 6.7, and then the mixture is heated to obtain a casein and whey protein co-precipitate-containing mixture which then is subjected to shear to obtain the texturizing product. The texturizing product, such as in a dehydrated form, is combined with a milk for preparing a yogurt or fresh cheese.

Abstract: Ultrafiltration of whey containing products at an acid pH reduces calcium levels in the concentrate and provides a concentrate that can be consistently microfiltered. The concentrate can be used, for example, in a method of microfiltering milk, milk serum, colostrum, or colostral serum which provides effective bioburden reduction without substantial loss of immunoglobulins.

Abstract: A dispersion having an aqueous phase is filtered by a purality of membranes connected to pass the retentate or a portion of the retentate from one membrane step is used for feeding the one or more succeeding steps, and the permeate resulting from the plurality of membranes is subjected to a concentration step to produce a concentrate containing an increase concentration of dry matter, which is returned as a portion of the feeding dispersion to one or more of the plurality of membranes. The system provided with the membranes and concentration units and recirculation conduits is also disclosed.

Abstract: A plant and a method of treating milk so as to obtain milk with a low content of spores and bacteria. In a centrifugation unit (4) the milk is separated into a cream fraction (CR) and a skim-milk fraction. The skim-milk fraction is separated in a microfiltration unit (8) into a spore and bacteria-containing retentate (R) and a permeate (P) with a low content of spores and bacteria. The cream fraction (CR) is sterilized in a sterilizing unit (16), and the sterilized cream (STCR) or a portion thereof is mixed with the permeate (P) into standardized milk. The retentate is recirculated to the centrifugation unit (4) which is of the type separating the material into the cream fraction (CR), the skim-milk fraction (SM), and furthermore a sludge fraction (SL). The plant and the method ensure a high microfiltration capacity and the cheese formation properties of the milk is maintained.

Abstract: An enteral composition of protein, glucides, lipids and minerals, which is suitable for tube feeding, employs native micellar casein as the protein. The composition is prepared by obtaining native micellar casein and combining it with the glucides, lipids and minerals. A dispersion of micellar casein may be obtained by microfiltering milk, particularly skim milk, and glucides and minerals are dispersed in the micellar casein retentate obtained, lipids are added to the resulting dispersion and then the mixture is homogenized and sterilized. The microfiltered retentate may be diafiltered for obtaining the dispersion.