A composition of matter wherein the composition comprises a siliceous substrate having silanols on the surface and a polymer selected from the group consisting essentially of a water soluble polymer, a water soluble copolymer, an alcohol soluble polymer, an alcohol soluble copolymer, and combinations of such polymers, wherein the polymer is chemically bonded to the siliceous substrate by a silane linking material having the general formula
O.sub.3/2SiQY
that is derived from an alkoxy-functional silane having the general formula
(RO).sub.3SiQX
and processes for preparing the crosslinked polymer that is chemically bonded to the surface of the siliceous substrate.

The present invention relates to a method for producing buttermilk, comprising the steps of: providing raw cream having a fat content in the range of about 35% w/w to about 60% w/w; washing the raw cream with a washing liquid to provide a solution of the raw cream and the washing liquid; separating the washing liquid from the solution to provide washed cream with a reduced non-fat dry matter content; churning the washed cream to provide buttermilk having a content of phospholipids of at least 3% based on dry matter content, specifically at least 3.8%, more specifically at least 5.0%.

Hydrogels are blended with water to produce a hydrogel solution. Viscosity of the hydrogel solution is controlled by adjusting the ratio of hydrogel to water and/or by adjusting the blending conditions. The hydrogel solutions may be used to modify the rheology of agricultural compositions. The hydrogel may include lactose, which may be provided by a milk permeate waste stream from the dairy or food processing industry.

A milk food product is provided that when mixed with baby food and given regularly to a baby will reduce the likelihood of the baby developing a food allergy. The milk food product is produced by taking milk and mixing or whipping the milk with other ingredients such as rice, tapioca, wheat, corn, nut flours, soy flour, or bean flour. The resulting batter is then baked in order to produce a cake-like product. The resulting cake is then dried in order to remove substantially all moisture. The dried cake is then ground or milled into a powder.

A milk food product is provided that when mixed with baby food and given regularly to a baby will reduce the likelihood of the baby developing a food allergy. The milk food product is produced by taking milk and mixing or whipping the milk with other ingredients such as rice, tapioca, wheat, corn, nut flours, soy flour, or bean flour. The resulting batter is then baked in order to produce a cake-like product. The resulting cake is then dried in order to remove substantially all moisture. The dried cake is then ground or milled into a powder.

Disclosed is a method for making shelf-stable yogurt products of viscosities from about 50 centipoise to about 20,000 centipoise, the yogurt products having a total protein content of at least about 12 percent, at least about 75% of the whey protein in the product being undenatured. Also disclosed are products made by the method, such as shelf-stable yogurt drinks comprising at least about 12 percent total protein, wherein at least about 75% of the whey protein is in the undenatured state.

Hydrogels are blended with water to produce a hydrogel solution. Viscosity of the hydrogel solution is controlled by adjusting the ratio of hydrogel to water and/or by adjusting the blending conditions. The hydrogel solutions may be used to modify the rheology of agricultural compositions. The hydrogel may include lactose, which may be provided by a milk permeate waste stream from the dairy or food processing industry.

The present invention relates to a method for producing buttermilk, comprising the steps of: providing raw cream having a fat content in the range of about 35% w/w to about 60% w/w; washing the raw cream with a washing liquid to provide a solution of the raw cream and the washing liquid; separating the washing liquid from the solution to provide washed cream with a reduced non-fat dry matter content; churning the washed cream to provide buttermilk having a content of phospholipids of at least 3% based on dry matter content, specifically at least 3.8%, more specifically at least 5.0%.

A liquid treatment system, in particular for concentrating milk, and method therefor. The system includes an inlet configured to receive fresh raw milk; and a pressure vessel connected to the inlet. The pressure vessel is provided with a pressure system configured to realize a pressure of at least 10 bar in the pressure vessel. A reverse osmosis membrane is included for filtering the raw milk. A pump is provided for pumping the raw milk under pressure out of the pressure vessel and through or along the reverse osmosis membrane. A permeate outlet is provided for the separated water and a milk outlet is provided for the concentrated milk.

A liquid treatment system, in particular for concentrating milk, and method therefor. The system includes an inlet configured to receive fresh raw milk; and a pressure vessel connected to the inlet. The pressure vessel is provided with a pressure system configured to realize a pressure of at least 10 bar in the pressure vessel. A reverse osmosis membrane is included for filtering the raw milk. A pump is provided for pumping the raw milk under pressure out of the pressure vessel and through or along the reverse osmosis membrane. A permeate outlet is provided for the separated water and a milk outlet is provided for the concentrated milk.