A milk protein concentrate is suggested, obtainable or obtained by: (i) skimming the cream from raw milk, obtaining a skimmed milk fraction having a dry matter content of about 5 to about 15% by weight, and particularly about 10% by weight; (ii) concentrating the skimmed milk fraction of step (i) to a dry matter content of about 45 to about 60% by weight; (iii) standardising the skimmed milk concentrate of step (ii) by adding a milk fraction; and (iv) drying the standardised skimmed milk concentrate to a powder having a dry matter content of at least 95% by weight,
with the proviso that a milk permeate is employed for standardisation, which was previously subjected to electrodialysis.

A method of making a fortified dairy product includes concentrating an amount of fruit juice and an amount of camel milk to obtain an amount of concentrated camel milk and an amount of concentrated fruit juice. The concentrated camel milk and the concentrated fruit juice can be heated and blended to produce a mixture. The mixture can then be spray dried to produce the fortified dairy product. The fortified dairy product can be a homogenous powder having a pH level ranging from about pH 4.5 to about pH 7.0.

A process for reducing the occurrence of mixed phases when concentrating dairy streams is suggested, comprising the following steps (i) providing at least one evaporation reactor; (ii) providing at least two stacked containers, which can be individually controlled by an evaporation reactor, or by the evaporation reactors; by proceeding as follows: (a) continuously concentrating a dairy stream in an evaporation reactor R1 and feeding the concentrate such obtained into the first stacked container V1, draining the container discontinuously and processing the concentrate contained therein; (b) increasing the performance of the evaporation reactor R1 such that the concentrate obtained has a higher dry matter content; (c) shutting down, rinsing, and removing of product from the evaporation reactor R1 using water, and, subsequently, (d) feeding the concentrate, which had been diluted with the rinsing water, into another stacked container V3, where the mixed phase MP2 such obtained is gathered, and is then further processed or discharged.

A process for reducing the occurrence of mixed phases when concentrating dairy streams is suggested, comprising the following steps (i) providing at least one evaporation reactor; (ii) providing at least two stacked containers, which can be individually controlled by an evaporation reactor, or by the evaporation reactors; by proceeding as follows: (a) continuously concentrating a dairy stream in an evaporation reactor R1 and feeding the concentrate such obtained into the first stacked container V1, draining the container discontinuously and processing the concentrate contained therein; (b) increasing the performance of the evaporation reactor R1 such that the concentrate obtained has a higher dry matter content; (c) shutting down, rinsing, and removing of product from the evaporation reactor R1 using water, and, subsequently, (d) feeding the concentrate, which had been diluted with the rinsing water, into another stacked container V3, where the mixed phase MP2 such obtained is gathered, and is then further processed or discharged.

A method for preparing a modified whey protein concentrate (WPC) or whey protein isolate (WPI) is described. It involves (a) providing an aqueous WPC or WPI solution having a protein concentration of 15-50% (w/v), at a pH of 4.7-8.5; (b) heat treating the solution to more than 50 DEG C for a time that allows protein denaturation to occur; the heat treating comprising heating the solution while under conditions of turbulent flow. At the end of the heat treatment, the heat treated material may be promptly transferred to a drier or to be mixed with other ingredients. The heat-treated WPC or WPI is not subjected to a mechanical shear process prior to the transfer other than where liquid is converted into droplets to facilitate drying. The modified WPC is useful in the manufacture of food and drinks where a high protein content is desired without undesirable changes in texture.

The present invention relates to a method (200) for producing a heat-treated concentrated dairy product (cdp). The method (200) comprising the steps of passing (210) the dairy product (dp) under a pre-determined pressure through a reverse osmosis, RO, filter (110) at a first temperature, the pre-determined pressure being sufficient to allow reverse osmosis, thereby concentrating the dairy product (dp). Preheating (230) the concentrated dairy product (dp) at a second temperature for a second period of time to stabilize the concentrated dairy product (dp). Homogenizing (240) the stabilized concentrated dairy product (dp) to reduce a size of particles in the stabilized concentrated dairy product (dp). Heating (250) the stabilized concentrated dairy product (dp) at a third temperature for a third period of time to reduce microorganisms in the stabilized concentrated dairy product (dp), thereby forming the heat-treated concentrated dairy product (cdp).

The present invention relates to a method (200) for producing a heat-treated concentrated dairy product (cdp). The method (200) comprising the steps of passing (210) the dairy product (dp) under a pre-determined pressure through a reverse osmosis, RO, filter (110) at a first temperature, the pre-determined pressure being sufficient to allow reverse osmosis, thereby concentrating the dairy product (dp). Preheating (230) the concentrated dairy product (dp) at a second temperature for a second period of time to stabilize the concentrated dairy product (dp). Homogenizing (240) the stabilized concentrated dairy product (dp) to reduce a size of particles in the stabilized concentrated dairy product (dp). Heating (250) the stabilized concentrated dairy product (dp) at a third temperature for a third period of time to reduce microorganisms in the stabilized concentrated dairy product (dp), thereby forming the heat-treated concentrated dairy product (cdp).

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 method for preparing a modified whey protein concentrate (WPC) or whey protein isolate (WPI) is described. It involves (a) providing an aqueous WPC or WPI solution having a protein concentration of 15-50% (w/v), at a pH of 4.7-8.5; (b) heat treating the solution to more than 50 DEG C., for a time that allows protein denaturation to occur; the heat treating comprising heating the solution while under conditions of turbulent flow. At the end of the heat treatment, the heat treated material may be promptly transferred to a drier or to be mixed with other ingredients. The heat-treated WPC or WPI is not subjected to a mechanical shear process prior to the transfer other than where liquid is converted into droplets to facilitate drying. The modified WPC is useful in the manufacture of food and drinks where a high protein content is desired without undesirable changes in texture.