In one embodiment, the disclosure relates to milk permeate powders, methods of production thereof, and uses of the milk permeate powders. In another embodiment, the disclosure relates to the use of carbon dioxide for the production of milk permeate powders.

Phospholipid concentration methods involve use of a dairy composition, such as buttermilk or butter serum, as a starting material. The dairy composition is subjected to a first ultrafiltration, yielding a first permeate and a first retentate. The first retentate is treated with carbon dioxide and subjected to microfiltration, yielding a second permeate and a second retentate. The second retentate is treated with carbon dioxide and subjected to a second ultrafiltration, yielding a third permeate and a third retentate. The third retentate includes at least 30 wt % phospholipids.

Phospholipid concentration methods involve use of a dairy composition, such as buttermilk or butter serum, as a starting material. The dairy composition is subjected to a first ultrafiltration, yielding a first permeate and a first retentate. The first retentate is treated with carbon dioxide and subjected to microfiltration, yielding a second permeate and a second retentate. The second retentate is treated with carbon dioxide and subjected to a second ultrafiltration, yielding a third permeate and a third retentate. The third retentate includes at least 30 wt % phospholipids.

A method for concentrating or dehydrating liquid food products is provided. The method comprises using an electrospraying technique on a liquid food product, the electrospraying technique including the application of an electrical potential, comprised in a range between 20 kV and 50 kV, on the liquid food product using an injection needle, obtaining a concentrated or dehydrated product as a result, the distance between said injection needle and a collector used for collecting the concentrated or dehydrated product being between 10 cm and 50 cm. The invention also relates to the use of an electrospraying technique to concentrate or dehydrate a liquid food product.

A method for concentrating or dehydrating liquid food products is provided. The method comprises using an electrospraying technique on a liquid food product, the electrospraying technique including the application of an electrical potential, comprised in a range between 20 kV and 50 kV, on the liquid food product using an injection needle, obtaining a concentrated or dehydrated product as a result, the distance between said injection needle and a collector used for collecting the concentrated or dehydrated product being between 10 cm and 50 cm. The invention also relates to the use of an electrospraying technique to concentrate or dehydrate a liquid food product.

A high-protein milk raw material having a good flavor is provided. The liquid high-protein milk raw material of the present invention can be produced by preparing a milk fluid from the milk raw material and subjecting the milk fluid to treatment in contact with activated carbon.

A high-protein milk raw material having a good flavor is provided. The liquid high-protein milk raw material of the present invention can be produced by preparing a milk fluid from the milk raw material and subjecting the milk fluid to treatment in contact with activated carbon.

A product in powder form having a dry matter content of at least 90% by weight on its total weight and containing lactose in a quantity of at least 85% by weight on its total weight, as well as having a high bulk density; moreover a process for the production of this product in powder form is disclosed, comprising the steps of vacuum-concentrating a lactose-containing liquid, mixing the so-concentrated liquid with a lactose-containing powder and with a high dry matter content and, finally, drying the so-obtained powdered mixture.