The invention relates to a powdered human milk fortifier comprising a protein component typically present in an amount ranging from 6 wt/wt % to 20 wt/wt % of the fortifier powder, and a fat component typically present in an amount of from about 0.1 wt/wt % to 10 wt/wt % of the fortifier powder and a carbohydrate component selected from the group of Lactose and Oligosaccharides present in the in an amount from 50 wt/wt % to 75 wt/wt % of the fortifier powder; a moisture in the powdered milk fortifier in present in quantity of about 1.5 wt/wt % to about 4.5 wt/wt % of the powdered human milk fortifier; nutrients in the powdered milk fortifier selected from the group of Nucleotides, Minerals including but not limited to calcium, phosphorous, IgA, IgM, IgG, Lactoferrin, Nucleotides, Linolenic acid and Growth factors alike.

The invention further provides a powdered human milk lipid rich fortifier with a fat component in a quantity ranging from 40 wt/wt % to about 80 wt/wt %, further in where the lipids are derived from human milk and a moisture component in quantity ranging from 1.5 wt/wt % to about 4.5 wt/wt %; and nutrients selected from the group of Nucleotides, Minerals including but not limited to calcium, phosphorous, IgA, IgM, IgG, Lactoferrin, Nucleotides, Linolenic acid and Growth factors alike.

The invention presents an energy rich human milk powder with an energy content in a quantity ranging from 70 cal/100 mL to about 90 cal/100 mL; a moisture component in a quantity ranging from 1.5 wt/wt % to about 4.5 wt/wt %; and nutrients selected from the group of Nucleotides, Minerals including but not limited to calcium, phosphorous, IgA, IgM, IgG, Lactoferrin, Nucleotides, Linolenic acid and Growth factors alike.

Preferably, the freeze dried human milk fortifier is provided in a unit dose container which holds from about in which about 0.5 gm to about 10 gm of said fortifier. The instant invention also relates to a method of providing nutrition to preterm infants by adding a fortifier powder to human milk and administering the fortified human milk to a premature infant. The invention further provides a method of promoting growth of a premature infant by administering fortified human milk to a premature infant.

The present invention relates to long shelf life milk and milk-related products having an improved taste and particularly a reduced cooked taste as well as to a method for reducing cooked taste of such long shelf life products.

The present invention relates to a liquid dairy blend suitable for being used in the preparation of dairy-based culinary sauces or prepared culinary dishes, comprising milk proteins and fat; wherein 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. The present invention further relates to a method of producing the present liquid dairy blend.

The present invention relates to a method for preparing a spray-dried dairy powder for forming a milk beverage when dissolved in a beverage medium, the method comprising: forming a dairy composition by: (i) adding a sugar composition to a dairy liquid; or (ii) blending a sugar solution with a dairy liquid, and spray-drying the dairy composition to form a spray-dried dairy powder comprising amorphous sugar, wherein the sugar composition or the sugar solution provides from 10 to 40 wt. % sugar by weight of the spray-dried dairy powder and wherein the sugar is selected from sucrose, lactose and a mixture thereof.

The invention relates to a milk-based formulation with a reduced carbohydrate content, having a ratio of carbohydrates to protein of at most 1.1, a protein content of at least 5.4% on dry matter basis, and a ratio of ash to protein is substantially similar to that of a milk raw material used as a starting material, and a method for the preparation thereof. The milk-based formulation can be used in the preparation of a recombined milk product with a reduced lactose content, having a full taste of normal milk without any deficiencies in its organoleptic properties.

The invention relates to a milk-based formulation with a reduced carbohydrate content, having a ratio of carbohydrates to protein of at most 1.1, a protein content of at least 5.4% on dry matter basis, and a ratio of ash to protein is substantially similar to that of a milk raw material used as a starting material, and a method for the preparation thereof. The milk-based formulation can be used in the preparation of a recombined milk product with a reduced lactose content, having a full taste of normal milk without any deficiencies in its organoleptic properties.

A demineralised whey powder is suggested which is obtainable by: (a) Separating raw milk, removing the cream; (b) Subjecting the skimmed milk such obtained to microfiltration or microdiafiltration, obtaining a whey protein-rich permeate P1 and a retentate R1 containing casein and GMP in the process; (c) Subjecting the permeate P1 to column chromatography separation, in which the lactoferrin contained therein remains on the column; (d) Subjecting the permeate, from which lactoferrin had been removed, to dialysis; and (e) Dehydrating the diluate such obtained.

The present invention is related with the milk industry in general and with the processing industry of milk to produce for lactose-free milk and assessment of the subproduct in particular, and even more particularly in the milk processing industry through different separating means of the components such as micro- and nano filtration. The function of the invention is to permit a lactose-free milk or a milk without lactose with a sensorial profile similar to that of normal pasteurized milk without lactose using the essential separation steps to reduce production costs, yet another objective was to determine the effect on the organoleptic characteristics of the concentration of natural milk components and concentrations which achieve the first objective, still another objective is to determine the ratio between retentate and permeate to obtain a sensorial profile equivalent to that of a normal pasteurized mil without lactose.

The present invention relates to milk products comprising a high amount of in situ produced galactooligosaccharides (GOS) and methods of producing same. Milk substrate having a lactose content of at least 20 wt % lactose is treated with an enzyme having transgalactosylating activity. The transgalactosylating activity of said enzyme may have been increased via glycation of lysine and/or arginine residues by incubation of said enzyme with high concentrations of glucose at elevated temperatures.

The invention relates to a drink includes angiogenin and/or angiogenin hydrolysate in an amount of more than 0.8 mg/100 ml and not more than 150 mg/100 ml, and lactoperoxidase and/or lactoperoxidase hydrolysate in the mass ratio to the angiogenin and/or angiogenin hydrolysate of 0.3 to 23.