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 centrifugal separator for separating milk into a cream phase and a skim milk phase is described. The separator includes a centrifuge bowl, a disc stack of conical discs arranged inside the centrifuge bowl. The disc stack includes a first set of discs and a second set of discs, the discs in the disk stack includes distribution openings such that the milk passes the first set of discs before passing the second set of discs. The discs in the first set of discs are separated from each other by a first distance, and the discs in the second set of discs are separated from each other by a second distance which is smaller than the first distance.

A centrifugal separator for separating milk into a cream phase and a skim milk phase is described. The separator includes a centrifuge bowl, a disc stack of conical discs arranged inside the centrifuge bowl. The disc stack includes a first set of discs and a second set of discs, the discs in the disk stack includes distribution openings such that the milk passes the first set of discs before passing the second set of discs. The discs in the first set of discs are separated from each other by a first distance, and the discs in the second set of discs are separated from each other by a second distance which is smaller than the first distance.

Disclosed is process for producing milk and milk-related products with extended shelf life. The process comprises the steps of separating whole milk is a cream fraction and a skimmed milk fraction, wherein the skimmed milk fraction has a fat content of 0.5% by weight or less, subjecting the skimmed milk fraction to a heat treatment, said heat treatment comprising heating the skimmed milk fraction to 152° C. to 165° C. for 500 ms or less, and cooling of the skimmed milk fraction to a temperature at or below 70° C. The produced milk and milk-related products maintains a high degree of undenatured whey protein despite the high treatment temperature.

Disclosed is process for producing milk and milk-related products with extended shelf life. The process comprises the steps of separating whole milk is a cream fraction and a skimmed milk fraction, wherein the skimmed milk fraction has a fat content of 0.5% by weight or less, subjecting the skimmed milk fraction to a heat treatment, said heat treatment comprising heating the skimmed milk fraction to 152° C. to 165° C. for 500 ms or less, and cooling of the skimmed milk fraction to a temperature at or below 70° C. The produced milk and milk-related products maintains a high degree of undenatured whey protein despite the high treatment temperature.

High-purity glycomacropeptide with a low phenylalanine content may be obtained on an industrial scale by a method including: (A) bringing a whey protein mixture containing glycomacropeptide into contact with activated carbon; and (B) separating the glycomacropeptide from the activated carbon.

Methods for extracting protein from expired or spoiled milk is disclosed. In at least one embodiment, the method includes the steps of acid hydrolysis, first filtration, fine filtration, activation, salting out, degreasing, drying and packaging. Through the combined process of “protein activation” and “self-assembly salting out,” these methods enable the reuse and upcycling of expired and spoiled milk.

An apparatus, comprising a magnetically conductive conduit having a fluid entry port, a fluid impervious boundary wall and a fluid discharge port defining a fluid impervious flow path through the magnetically conductive conduit, at least one end of the conduit having a taper forming a planar surface extending from an outer to an inner surface; an electrical conductor comprising a length of an electrical conducting material having a first and second conductor lead, the electrical conductor coiled with at least one turn to form an uninterrupted coil of electrical conductor encircling a section of the outer surface of the magnetically conductive conduit; and an electrical power supply operably connected to at least one of the first and second conductor leads, wherein the at least one coiled electrical conductor is thereby energized to provide a magnetic field having lines of flux directed along a longitudinal axis of the magnetically conductive conduit.

This invention relates to a process for separating components of skim milk, in particular to the extraction of milk proteins and lactose from skim milk powder. The method involves combining skim milk powder with water, raising the temperature of the resulting mixture followed by cooling the mixture to produce a viscous casein fraction and a less viscous lactose fraction, and then separating the two fractions with optional purification.

This invention relates to a process for separating components of skim milk, in particular to the extraction of milk proteins and lactose from skim milk powder. The method involves combining skim milk powder with water, raising the temperature of the resulting mixture followed by cooling the mixture to produce a viscous casein fraction and a less viscous lactose fraction, and then separating the two fractions with optional purification.