Methods of making a powdered milk product as described. The methods may include providing an aqueous milk-sourced mixture, and evaporating water from the aqueous milk-sourced mixture to produce an evaporated milk-sourced mixture having a total solids concentration of 35 wt. % or more. The evaporated milk-sourced mixture may be dried to form the powdered milk product, which may have less than 6 wt. % water. Systems for making the milk powdered product are also described. The systems may include an evaporator to evaporate water from a supply of a milk-sourced mixture to form an evaporated milk-sourced mixture. They may also include a dryer to dry the evaporated milk-sourced mixture and atomize it into the powdered milk product.

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.

Disclosed are processes for preparing dry or powder dairy compositions having low lactose contents and containing polyphenol compounds. The resultant dry or powder dairy compositions can be used to form reconstituted fluid dairy products, which can have improved organoleptic properties, such as less cooked flavor, sulfur odor, and brown color.

Disclosed are processes for preparing dry or powder dairy compositions having low lactose contents and containing polyphenol compounds. The resultant dry or powder dairy compositions can be used to form reconstituted fluid dairy products, which can have improved organoleptic properties, such as less cooked flavor, sulfur odor, and brown color.

A human milk powderization system can include a spray drying machine, a receptacle, and a container. The spray drying machine can be configured to receive liquid human milk through an inlet at a rate of about 2 milliliters per minute and to spray dry the human milk at a temperature of about 163 to 167 degrees C. to transform the liquid human milk into a powderized human milk product. The receptacle can be coupled to and configured to receive the powderized human milk product from the spray drying machine. The receptacle can be formed from one or more nonreactive materials, such as crystal. The container can be removably coupled to and configured to receive the powderized human milk product from the receptacle. The container can be configured to transport the powderized human milk product away from the system, and can be formed from one or more nonreactive materials, such as aluminum.

A human milk powderization system can include a spray drying machine, a receptacle, and a container. The spray drying machine can be configured to receive liquid human milk through an inlet at a rate of about 2 milliliters per minute and to spray dry the human milk at a temperature of about 163 to 167 degrees C. to transform the liquid human milk into a powderized human milk product. The receptacle can be coupled to and configured to receive the powderized human milk product from the spray drying machine. The receptacle can be formed from one or more nonreactive materials, such as crystal. The container can be removably coupled to and configured to receive the powderized human milk product from the receptacle. The container can be configured to transport the powderized human milk product away from the system, and can be formed from one or more nonreactive materials, such as aluminum.

The present invention concerns a process for the preparation of a fermented milk product B. lactis and L. rhamnosus, for example a fermented milk powder, to the fermented milk product itself and to nutritional compositions comprising it. The present invention also relates to the use of such fermented milk products, optionally in a nutritional composition.

The present invention concerns a process for the preparation of a fermented milk product B. lactis and L. rhamnosus, for example a fermented milk powder, to the fermented milk product itself and to nutritional compositions comprising it. The present invention also relates to the use of such fermented milk products, optionally in a nutritional composition.

A low-bacteria milk powder with a high WPNI is suggested, which is obtainable by (a) providing a raw milk; (b) heating the raw milk in at least one tubular heat exchanger to a temperature of at least 20 C.; (c) separating the cream, obtaining a skimmed milk; (d) pasteurising the skimmed milk in a tubular heat exchanger for a period from 10 to 60 seconds at a temperature from 72 to 75 C.; (e) evaporating the pasteurised skimmed milk to a dry matter content from 35 to 55% by weight; and (f) drying the pasteurised skimmed milk concentrate in a spray tower.

A low-bacteria milk powder with a high WPNI is suggested, which is obtainable by (a) providing a raw milk; (b) heating the raw milk in at least one tubular heat exchanger to a temperature of at least 20 C.; (c) separating the cream, obtaining a skimmed milk; (d) pasteurising the skimmed milk in a tubular heat exchanger for a period from 10 to 60 seconds at a temperature from 72 to 75 C.; (e) evaporating the pasteurised skimmed milk to a dry matter content from 35 to 55% by weight; and (f) drying the pasteurised skimmed milk concentrate in a spray tower.