A low-bacteria milk powder with a WPNI of at least 2 is suggested, obtainable by (a) providing a milk component; (b) optionally, separating the cream from the milk component; (c) subjecting the milk component from which the cream had been optionally separated to microfiltration, obtaining a low-bacteria permeate P1 and a bacteria-contaminated retentate R1; (d) mixing the permeate with a liquid lipid phase and a solid active agent phase; (e) optionally, subjecting the mixture obtained in step (d) to a temperature treatment; and (f) processing the mixture of step (d) or (e) that had optionally been temperature-treated, obtaining a dry powder.

A low-bacteria milk powder with a WPNI of at least 2 is suggested, obtainable by (a) providing a milk component; (b) optionally, separating the cream from the milk component; (c) subjecting the milk component from which the cream had been optionally separated to microfiltration, obtaining a low-bacteria permeate P1 and a bacteria-contaminated retentate R1; (d) mixing the permeate with a liquid lipid phase and a solid active agent phase; (e) optionally, subjecting the mixture obtained in step (d) to a temperature treatment; and (f) processing the mixture of step (d) or (e) that had optionally been temperature-treated, obtaining a dry powder.

The present invention relates to new improved peptide or dimeric peptides exhibiting betagalactosidase enzyme activity wherein the peptide has a pH optimum at acidic conditions.

The present invention relates to new improved peptide or dimeric peptides exhibiting betagalactosidase enzyme activity wherein the peptide has a pH optimum at acidic conditions.

A method for producing a cold mixed beverage made of milk and an acidic component having a denaturing step of the milk is disclosed. The milk is heated to a denaturing temperature T.sub.DENAT that is in a range of 72° C. to 155° C. prior to mixing with the acidic component and is maintained at the denaturing temperature T.sub.DENAT for a denaturing period t.sub.DENAT and then the denatured milk is mixed with the acidic component. The mixture is heat treated to increase the shelf life. The mixture is heated to a temperature T.sub.HALT which is in a range of 63° C. to 155° C., and maintained at the temperature T.sub.HALT for a heat treatment period t.sub.HALT. The heat-treated mixture is homogenized at a homogenizing pressure P.sub.hom which is in a range of 75 bar to 275 bar, and then cooled to a temperature that is in the range of 4° C. to 25° C.

A method for producing a cold mixed beverage made of milk and an acidic component having a denaturing step of the milk is disclosed. The milk is heated to a denaturing temperature T.sub.DENAT that is in a range of 72° C. to 155° C. prior to mixing with the acidic component and is maintained at the denaturing temperature T.sub.DENAT for a denaturing period t.sub.DENAT and then the denatured milk is mixed with the acidic component. The mixture is heat treated to increase the shelf life. The mixture is heated to a temperature T.sub.HALT which is in a range of 63° C. to 155° C., and maintained at the temperature T.sub.HALT for a heat treatment period t.sub.HALT. The heat-treated mixture is homogenized at a homogenizing pressure P.sub.hom which is in a range of 75 bar to 275 bar, and then cooled to a temperature that is in the range of 4° C. to 25° C.

The present invention pertains to high protein, micellar casein-containing nutritional liquids enriched with catechin-compounds and a method of their production. The invention particularly provides such high protein liquids having a reduced viscosity and a reduced tendency to cold-gelation.

The present invention pertains to high protein, micellar casein-containing nutritional liquids enriched with catechin-compounds and a method of their production. The invention particularly provides such high protein liquids having a reduced viscosity and a reduced tendency to cold-gelation.

The present invention relates to a method of inactivation of plasmin enzyme in a milk-based product, wherein casein and whey protein are separated from a milk raw material by microfiltration to provide a casein concentrate as a microfiltration retentate having a whey protein content of less than 20 wt. %, based on the total protein content of the concentrate, and a whey protein concentrate as a microfiltration permeate; the casein concentrate is subjected to a thermal treatment at a temperature in the range of about 72° C. to about 95° C. to provide a thermally treated casein concentrate; and a milk-based product with a reduced plasmin activity comprising the thermally treated casein concentrate is provided. The milk-based products prepared by the method retain flawless organoleptic properties at different storage temperatures even under prolonged storage periods.

The present invention relates to a method of inactivation of plasmin enzyme in a milk-based product, wherein casein and whey protein are separated from a milk raw material by microfiltration to provide a casein concentrate as a microfiltration retentate having a whey protein content of less than 20 wt. %, based on the total protein content of the concentrate, and a whey protein concentrate as a microfiltration permeate; the casein concentrate is subjected to a thermal treatment at a temperature in the range of about 72° C. to about 95° C. to provide a thermally treated casein concentrate; and a milk-based product with a reduced plasmin activity comprising the thermally treated casein concentrate is provided. The milk-based products prepared by the method retain flawless organoleptic properties at different storage temperatures even under prolonged storage periods.