The present invention relates to a method of producing a liquid dairy concentrate, the method comprising: providing a liquid dairy ingredient having a fat content of at least 35 wt %; concentrating the liquid dairy ingredient by ultrafiltration and/or diafiltration to obtain a concentrated liquid dairy ingredient as the retentate; adding sucrose and/or trisodium citrate to form a modified retentate; blending the modified retentate with one or more further ingredients; and homogenising the blend to form a liquid dairy concentrate, wherein, during the step of blending the modified retentate with said one or more further ingredients, the modified retentate is at a temperature of at least 60 C.

The present invention relates to clean label beverage products. In particular, the invention is concerned with combination of a protein system induced by controlled aggregation of milk proteins and only one hydrocolloid, high acyl gellan gum, which imparts outstanding sensory attributes on beverage product, in particular when containing reduced fat/sugar. A method of producing such beverage and the products obtainable from the method are also part of the present invention. The present invention also relates to a RTD coffee beverage.

A low-mineral quark matrix is suggested, which is obtainable by (a) subjecting raw milk to heat treatment, separating the cream, (b) subjecting the skimmed milk such obtained to an ultrafiltration step and/or a reverse osmosis step, producing a retentate R1, which represents a dairy protein concentrate, and a permeate P1, (c) subjecting the permeate P1 to an electrodialysis step, producing a salt-depleted diluate D1, (d) combining the diluate D1 with the retentate R1, (e) subjecting the combination product such obtained to heat treatment until denaturation sets in, (f) fermenting the denaturation product such obtained by the addition of starter cultures and rennet, and (g) adjusting or standardising the fermentation product such obtained to defined dry matter and protein contents.

A quark matrix having improved taste characteristics is suggested, which is obtainable by (a) subjecting raw milk to heat treatment, separating the cream, (b) subjecting the skimmed milk such obtained to an ultrafiltration step, a microfiltration step, and/or a reverse osmosis step, producing a high-protein retentate R1 and a high-lactose permeate P1 in the process, (c) enriching the retentate with an amount of lactose which corresponds to the amount that had been separated in the ultrafiltration step as permeate before, (d) subjecting the enrichment product such obtained to heat treatment until denaturation sets in, (e) fermenting the denaturation product such obtained by adding starter cultures and rennet, and (f) adjusting the fermentation product such obtained to defined dry matter and protein contents.

Dairy products are produced by subjecting a starting dairy material to nanofiltration to remove monovalent ions to produce an ion-depleted dairy permeate; passing the ion-depleted dairy permeate through an ion exchange column and subsequently with a sodium-containing eluting solution to produce sodium phosphate and sodium citrate derived from the starting material; concentrating the sodium phosphate and sodium citrate; and combining the concentrated sodium phosphate and sodium citrate with dairy components. The dairy product contains an amount of the concentrated sodium phosphate and sodium citrate sufficient to cause fat in the dairy product to be emulsified and protein in the dairy product to be hydrated. In addition or alternatively, a dairy by-product stream may be subjected to ion exchange to remove calcium therefrom; concentrated, and combined with dairy materials naturally containing phosphate and citrate in order to adjust the citrate+phosphate-to-calcium ratio to reach an emulsified dairy product.

A liquid dairy blend is suitable for being used in the preparation of dairy-based culinary sauces or prepared culinary dishes, and contains milk proteins and fat. The milk proteins are whey-protein and casein, the ratio of whey-protein:casein is from 0.3-0.5, and the pH of the liquid dairy blend is from 5.8-6.2. A method of producing the liquid dairy blend is also provided.

The invention relates to a process for the treatment of animal skim milk and for the production of an infant formula base product from animal skim milk, which process is highly efficient and cost effective, as only membrane filtration techniques, such as microfiltration and ultrafiltration, are required. By carefully controlling the process parameters, a product is obtained in which most of the major components are within the desired range for an infant formula base product. The invention also relates to products obtainable by the process according to the invention.

The invention relates to the use of milk derived, denatured retentate in the preparation of milk-based compositions, which may be aerated or non-aerated, comprise a skimmed mild source, and/or have less than 0.5% w/w fat. The milk derived, denatured retentate allows the formation of microbubbles in an aerated skimmed milk composition, and thus retains certain desirable sensory perception characteristics such as a good mouthfeel and perceived thickness.

The present invention relates to dairy and milk treatment industries for obtaining lactose-free milk and assessment of byproduct in particular, particularly to milk treatment industry through different separation means such as micro and nanofiltration equipment. One of the purposes of this invention is to provide a delactosed or lactose-free milk with sensory profile equivalent to a normal pasteurized milk using essential separation steps to reduce product costs. Another purpose of this invention is to determine the effect of milk natural components concentration on organoleptic properties to achieve the first purpose of this invention. Another purpose is to determine percentage between retentate and permeate to get a sensory profile equivalent to a normal pasteurized milk.

The present invention relates to dairy and milk treatment industries for obtaining lactose-free milk and assessment of byproduct in particular, particularly to milk treatment industry through different separation means such as micro and nanofiltration equipment. One of the purposes of this invention is to provide a delactosed or lactose-free milk with sensory profile equivalent to a normal pasteurized milk using essential separation steps to reduce product costs. Another purpose of this invention is to determine the effect of milk natural components concentration on organoleptic properties to achieve the first purpose of this invention. Another purpose is to determine percentage between retentate and permeate to get a sensory profile equivalent to a normal pasteurized milk.