Abstract: An oligosaccharide mixture derived from animal milk, food products comprising said oligosaccharide mixture and a process for producing said oligosaccharide mixture.

Abstract: The invention relates to compositions intended for reducing, ideally for eliminating, regurgitation and/or gastro-oesophageal reflux phenomena affecting a subject. Anti-regurgitation and/or anti-reflux infant formulas and milks intended for feeding newborn babies, infants and young children are more particularly described.

Abstract: An animal protein can be stabilized in a liquid of a pH of 5.5 to 8.0 against precipitation induced by heat-treatment or bivalent cations or both by incorporating into the liquid a carboxy-C1-C3-alkyl cellulose, having a particle size such that no more than 15 weight percent of the particles pass a 63 micrometer mesh screen, no more than 40 weight percent of the particles pass a 200 micrometer mesh screen and not more than 10 weight percent of the particles are retained on a 1000 micrometer mesh screen, in an amount of 0.005 to 0.055 g of carboxy-C1-C3-alkyl cellulose per g of animal protein.

Abstract: A method for making a milk protein concentrate can comprise heating a liquid milk composition at near its natural pH to a temperature that causes the whey protein in the milk to bind to the casein in the milk to form protein aggregates. After cooling, the liquid milk composition can be subjected to membrane filtration using a membrane filter having a large pore size. The protein aggregates are retained to yield a milk protein concentrate. The concentrate can be further treated to provide a concentrate having a lowered lactose content.

Abstract: Method for manufacturing a milkshake, wherein ice and a liquid with dividing means are put together in a substantially liquid-tight container, after which this container is shaken, such that the ice in the container is divided into small pieces by the dividing means, wherein the ice is preferably provided as a multiplicity of units of ice.

Abstract: Carbon dioxide is dissolved in liquid dairy products loaded and transported in bulk containers so as to improve product shelf life, thereby providing options for more economical shipment, as by rail and ocean vessels and for extended transport by truck and to facilitate extended storage of perishable products and to avoid the necessity of multiple treatments for pathogen reduction.

Abstract: A fermentation of a milk source with Lactococcus lactis subsp. lactis biovar diacetylactis (CNCM No. I-1962) to form a fermented milk product. The fermented milk product has a flavour and aroma. The fermented milk product can be in the form of a powder or a concentrate. The fermented milk product has applications in the food industry.

Abstract: The present invention relates to the field of dairy science. In particular, the present invention relates to methods for improving dairy starter culture quality as well as food products that can be obtained using such methods.

Abstract: Disclosed are compositions and methods for enhancing the yield of coagulated milk products including cheese and other fermented milk products. Admixture of structurally expanded cellulose into milk allows substantial incorporation of additional whey solids and fluids into the caseinate matrix. The resulting interactive particle network comprising the cellulosic microfibril substructure and caseinate curd is readily manipulated by standard methods employed in the dairy industry to produce a variety of natural and processed dairy products with increased yield.

Abstract: The purpose of the present invention is to provide a method that is for producing a fermented milk and that can maintain flavor and quality at a certain level regardless of the condition of lactobacilli or an enzyme. The present invention relates to a method for producing a fermented milk, said method containing a fermentation step for fermenting a starting material milk containing an enzyme, and a deoxygenation processing step performed before fermentation. Also, the optimum pH of activity of the enzyme is in the neutral region, and the enzyme is inactivated in the acidic region. In the active state, the enzyme can break down lactose contained in the starting material milk. As demonstrated by an embodiment, by performing deoxygenation processing before fermentation, it is possible to maintain the flavor and quality of the fermented milk at a certain level regardless of the condition of lactobacilli or the enzyme.

Abstract: The present invention provides a dairy beverage having an improved flavor without controlling the components of the dairy beverage. Disclosed is a dairy beverage which comprises fat components showing at least two peaks in the particle size distribution of fat particles. Also disclosed is a method for producing a dairy beverage, a method for improving flavor or a method for improving the dispersion properties of fat particles, each method comprising: (1) a step for microparticulating fat particles contained in raw milk to give a first raw milk which shows a peak in the particle size distribution of fat particles; (2) a step for microparticulating fat particles contained in raw milk to give a second raw milk which shows a peak in the particle size distribution of fat particles, said peak being different from the peak of the first raw milk; and (3) a step for blending the first raw milk with the second raw milk.

Abstract: A fermentation of a milk source with Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4404) or a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4405) to form a fermented milk product. The fermented milk product has at least a cream flavour and aroma. The fermented milk product can be in the form of a powder or a concentrate. The fermented milk product has applications in the food industry. A use of a lactic acid bacterium, Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4404) or a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4405) for the manufacture of butter-cream flavouring milk ingredients containing at least one of diacetyl, acetoin and 3,4-dihydroxy-3,4-dimethyl-2,5-hexanedione.

Abstract: An omega-3 fatty acid supplementation fat blend includes one part by weight of an omega-3 enriching oil containing EPA and/or DHA fatty acids that has been combined and diluted with at least one-half part by weight of a low linoleic acid content oxidatively stabilizing saturated fat. The omega-3 supplementation fat blend is incorporated into stabilized aqueous suspensions including beverages and foods.

Abstract: Nutritional compositions and formulations that optimize nutritional contents are provided. Dietary compositions and methods for tailoring such compositions to optimize levels of nutrients that have beneficial effects within specific ranges are provided. Dietary plans, and formulations comprising dietary products that comprise optimized levels of nutrients derived from phytochemicals, antioxidants, vitamins, minerals, lipids, proteins, carbohydrates, probiotics, prebiotics, microorganisms and fiber. Diet plans and modular nutritional packages comprising food and drink items tailored according to consumer patterns typed by diet, age, size, gender, medical conditions, family history, climate and the like are provided.

Abstract: The disclosure features human milk fortifier compositions, standardized human milk, and methods of making and using same. In one embodiment, a pasteurized human milk composition includes a human protein constituent of about 35-85 mg/mL; a human fat constituent of about 60-110 mg/mL; and a human carbohydrate constituent of about 60-140 mg/mL.

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: The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.

Abstract: The present invention relates to a low sodium salt composition and the methods used to make it. In particular, the invention relates to the combined processing of sodium and potassium chloride to produce a low sodium salt composition. The low sodium salt composition includes sodium chloride and a modified chloride salt composition. The modified chloride salt composition includes a homogenous amalgamation of chloride salts, food grade acidulant, and carrier.

Abstract: The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.

Abstract: The invention disclosed herein relates to methods and means for allocating, allotting, apportioning, dispensing, distributing, preparing, portioning, meting out and/or otherwise providing, controlling and/or regulating access to quantities of foods, beverages, and/or other substances. Various embodiments of the methods and means of the invention may be performed by and/or implemented in hardware, in software, by one or more entities, and/or by some combination of hardware, software and/or one or more entities.

Abstract: A meat substitute product is disclosed. A meat substitute, such as vegetable protein, is blended with a starch, hydrocolloid, and an oil from a vegetable source.

Abstract: The invention provides protein compositions containing structured protein products having protein fibers that are substantially aligned.

Abstract: A powder mix containing soluble pectin which easily dissolves in cold water at about 5° C. is provided. A powder mix including pectin in which the calcium content in pectin has been adjusted to 500 ppm or less is provided. The cold water-solubility of pectin is further enhanced by adjusting the pectin such that 80% by mass or more has a particle size of 150 ?m or less, or by dissolving the pectin together with one kind or two or more kinds of sodium salts, potassium salts, and magnesium salts.

Abstract: The invention relates to a low lactose milk product where the milk protein is hydrolyzed by a protease without negatively affecting the organoleptic properties and appearance of the milk product. The invention also relates to a process for preparing a protein hydrolyzed milk product with a low lactose content.

Abstract: The invention concerns a process for producing lactose-free or substantially lactose-free milk, preferably without addition of water, and the product obtainable by the process. The process comprises the steps of: a) Ultrafiltration of original milk to obtain a first permeate and a first retentate; b) Nanofiltration of said first permeate to obtain a second permeate and a second retentate; c) Mixing said first retentate with said second permeate to obtain a mixture; and d) Hydrolysing remaining lactose in said mixture to obtain a hydrolysed milk. The process provides a lactose-free product with the taste of the original milk.

Abstract: The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.

Abstract: In one embodiment, a mixture includes a dairy ingredient, a diluting ingredient having fewer calories per gram than the dairy ingredient, and one or more accentuating ingredients selected to accentuate a property of the dairy ingredient.

Abstract: An acid milk beverage that without the use of conventionally employed various thickening stabilizers, excels in product quality stability, and that realizes good flavor and calorie suppression, being of light type; and a process for producing the same. There is provided an acid milk beverage characterized in that there are contained polydextrose and at least one glucide selected from the group (a) consisting of glucose, fructose, sugar, trehalose, maltose, erythritol, sorbitol, xylitol, maltitol, lactitol, palatinose and galactooligosaccharide, and that the sum of these soluble solid contents is in the range of 12.0 to 17.0 mass %, containing substantially none of thickening stabilizers. Further, there is provided a process for producing the acid milk beverage.

Abstract: A method for preparing a dairy product in a production line, includes a step of continuously injecting at least one sterol and/or stanol ester through the production line at a predetermined temperature T1 no lower than the melting point of the ester, and particularly at a temperature of 35-80° C., and into a dairy composition at a predetermined temperature T2 no lower than the temperature T1, which composition consists of an initial emulsifier-free milk-based composition containing milk proteins, to give a mixture, wherein the step of injecting at least one sterol and/or stanol ester is carried out before a step of homogenizing the mixture.

Abstract: The present invention relates to nanoparticles for encapsulating compounds, the preparation and uses thereof, comprising a casein matrix, a basic amino acid and a metal selected from a divalent metal, a trivalent metal and combinations thereof. Said nanoparticles can encapsulate a water soluble or fat soluble biologically active compound. The invention is applicable in the food, pharmaceutical and cosmetic sectors and in the nanotechnology sector.

Abstract: A method and apparatus is provided for forming at least a portion of a beverage from a co-milled powdered composition. An amount of a co-milled powdered composition is combined with a fluid to produce at least a portion of a beverage. The co-milled powdered composition is obtained from co-milling together at least one powdered ingredient having a difficult to disperse or dissolve portion with one or more dispersion facilitator components to form a co-milled powder effective to enhance the dispersion or dissolving of the powder when forming a food or beverage.

Abstract: The present invention relates to a beverage product comprising a container, a liquid and a dairy foam on top of the liquid covering its surface. The dairy foam comprises 9 Q to about 100 wt % milk and milk fat, 0-10 wt % sweetener, and from 0.1 to about 1.5 wtl, preferably from 0.1 to about 1.0 wt % of a stabilizer. According to the invention the dairy foam has been applied first to an inner wall of the container along the entire circumference of said container before filling up the complete surface of the liquid so that it sticks to said inner wall. The present invention also relates to a method for manufacturing such a beverage product.

Abstract: In one embodiment, a reduced fat food product includes a base system and a fat-mimicking system that imparts a characteristic associated with a higher fat content food product. The base system includes one or more ingredients selected from the group consisting of dairy ingredients, water, juices, oils, sweeteners, vitamins, minerals, nutrients, flavors, colorants, and preservatives. The fat-mimicking system includes microcrystalline cellulose, sodium carboxymethyl cellulose, and one or more buffering agents. The reduced fat food product is substantially free of an additional emulsifier.

Abstract: The present invention relates to a process for preparing a fermented product by synergistic co-fermentation of Lactobacillus rhamnosus and Lactobacillus paracasei subsp. paracasei.

Abstract: Disclosed are dairy products with added dairy minerals and methods of making the dairy products. The dairy products with added dairy minerals exhibit enhanced fresh dairy flavor notes. In one aspect, the dairy product with added dairy minerals is a cheese product, such as cream cheese, processed cheese, or cultured cheese.

Abstract: An object of this invention is milk wherein the concentrations of paltimoleic acid and/oleic acid are higher than in traditional milk. At the same time the amounts of trans fatty acids and C6-C12 saturated fatty acids are lower than in traditional milk. The invention also relates to food products which contain the milk according to the invention or part of it. The milk according to the invention has been produced by a process wherein to a lactating animal is given a feed which contains inside and on the surface of feed raw material particles a fatty acid mixture wherein the content of saturated fatty acids is over 90%.

Abstract: Disclosed are dairy products fortified with dairy minerals and methods of making the dairy products. The fortified dairy products exhibit enhanced fresh dairy flavor notes. In one aspect, the fortified dairy product is a concentrated dairy liquid. In another aspect, the fortified dairy product is a cheese product, such as cream cheese, processed cheese, or cultured cheese.

Abstract: A milk raw material is fermented by using Lactococcus lactis not having cell wall-enveloped proteinase and a Bifidobacterium bacterium. The Lactococcus lactis is, for example, a Lactococcus lactis having a property that, when this bacterium and the Bifidobacterium bacterium are inoculated into a medium containing 1% (W/W) of glucose and 10% (W/W) of reduced skim milk powder in amounts of 5.0×106 to 2.0×108 CFU and 1.0×107 to 3.0×109 CFU per 1 ml of the medium, respectively, and cultured, and the medium is rapidly cooled to 10° C. from culture temperature when pH of the medium becomes 4.6 to 5.5, and stored at 10° C. for 2 weeks, survival rate of the Bafidobacterium bacterium is maintained to be 30% or more.

Abstract: The present invention is directed to an infant formula specially designed to reduce episodes of regurgitation, colic and constipation that occur in infants fed on infant formula. The composition represents a needed improvement to the art because it contains in a single composition substances that simultaneously addresses these three problems.

Abstract: Gas-effusing compositions, particularly, particulate compositions having pressurized gas held within open internal voids thereof, are provided as well as methods of making and using such compositions.

Abstract: Technique for making a Low-Fat Yogurt-Cheese Composition, including: providing a composition including a milkfat fluid; combining yogurt with the composition including a milkfat fluid to form a composition including yogurt and a milkfat fluid; combining milk protein with the composition including yogurt and a milkfat fluid; and forming a blend including the milk protein and the composition including yogurt and a milkfat fluid. Low-Fat Yogurt-Cheese Composition, including: cream cheese at a concentration within a range of between about 75% by weight and about 15% by weight; yogurt at a concentration within a range of between about 40% by weight and about 10% by weight; and milk protein at a concentration within a range of between about 45% by weight and about 15% by weight.

Abstract: The invention concerns dairy nutrition with cereals. It concerns the use of a fermented daily product for mixing with cereals.

Abstract: The invention relates to compositions comprising novel blends of nutritional ingredients and solid, semi-solid and beverage compositions comprising such blends. In particular, this invention relates to rehydration, energy and recovery beverages (e.g. sports drinks), compositions for support of weight management, as well as digestive, bone, cognitive and heart health.

Abstract: The present invention is directed to a composition for sweetening an edible product, comprising at least a rebaudioside, characterized in that it further comprises gymnemic acid.

Abstract: A method of reversing the formation of an oxidized off-flavor in milk that includes providing milk, and heating the milk to a temperature between approximately 70° C. and approximately 90° C. for a period of between approximately 25 seconds and approximately 60 seconds.

Abstract: This disclosure pertains to methods of preparing dairy products that include starch that has been modified by reaction with n-octenyl succinic anhydride (nOSA). The modified starch may be substituted for some or all of the fat or lipids in the dairy products. Alternatively, the nOSA-modified starch may be used as an additive in the dairy products. This disclosure also pertains to compositions of dairy products that include starch that has been modified by reaction with n-octenyl succinic anhydride. Specific exemplary compositions of yogurts, sour creams, puddings, cheese sauces, and process cheese foods containing nOSA-modified starch are described.

Abstract: Provided is a magnesium rich composition including potassium, magnesium and citrate, a method for producing such a composition and food or nutritional product including the composition.

Abstract: The invention relates to a method for selectively enhancing the growth of bacteria from the Lactobacillus casei group in a mixed culture, by adding manganese to the culture medium. Said method is suitable in particular in the case of mixed cultures associating Lactobacillus casei with yogurt bacteria.

Abstract: The present invention is directed to a co-attrited stabilizer composition comprising: (i) microcrystalline cellulose and (ii) carboxymethyl cellulose, wherein the carboxymethyl cellulose has a degree of substitution of from 0.95-1.5 and a viscosity of less than 100 cps. The composition is useful as a stabilizer, particularly, in food and pharmaceutical applications.

Abstract: The present invention relates to lactose-reduced milk-related products, and particularly such products having a long shelf-life. Additionally, the invention relates to a method of producing such products and a milk processing plant for the implementation of the method.