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.

The invention relates to a drink includes angiogenin and/or angiogenin hydrolysate in an amount of more than 0.8 mg/1.00 ml and not more than 150 mg/100 ml, and cystatin and/or cystatin hydrolysate in the mass ratio to the angiogenin and/or angiogenin hydrolysate of 0.006 to 1.7.

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.

A continuous process for preparing a liquid nutritional product using an extruder is provided. A powder nutritional component is fed into an inlet of an extruder, and a liquid component is fed into an inlet of the extruder. The powder nutritional component and the liquid component are mixed within the extruder to form an intermediate nutritional blend. The intermediate nutritional blend is hydrated to form a liquid nutritional product.

A continuous process for preparing a liquid nutritional product using an extruder is provided. A powder nutritional component is fed into an inlet of an extruder, and a liquid component is fed into an inlet of the extruder. The powder nutritional component and the liquid component are mixed within the extruder to form an intermediate nutritional blend. The intermediate nutritional blend is hydrated to form a liquid nutritional product.

A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins.

A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins.

A high protein food may be produced via an extrusion process whereby acid casein is mixed with whey protein, alkali and water. Upon exiting the extruder, the mixture may be cut, dried, and/or tempered, milled and screened before being further processed or packaged. The final product may be configured as a crisp high protein food or a powdered high protein food. The protein content of the end product may be approximately 90-95% on a dry weight basis.

A process for preparing lactose-free skimmed, partially skimmed and whole milk is proposed in which: (1) the milk is pasteurized and skimmed; (2) the skimmed milk is hydrolyzed enzymatically by a lactase; (3) the hydrolyzed skimmed milk is microfiltrated to obtain an ultrafiltration retentate (RMF) and a microfiltration permeate (PMF); (4) the PMF is ultrafiltrated and an ultrafiltration retentate (RUF) and an ultrafiltration permeate (PUF) are obtained, 5) the PUF is nanofiltrated and a first nanofiltration retentate (RNF1) and a first nanofiltration permeate (PNF1) are obtained, 6) the PNF1 is nanofiltrated to obtain a second nanofiltration retentate (RNF2) and a second nanofiltration permeate (PNF2), and 7) final step: lactose-free milk is obtained by mixing one or more of the fractions deriving from one or more of the previous steps.

The present application relates to improvements in machines for the preparation of beverage and food products, and in particular to such a machine which utilizes a compressed tablet of food or beverage product, which is inserted into the brew chamber of the machine, into which a liquid is directed to break up or dissolve the tablet. The machine for preparing a beverage or food product from a compressed disc of at least one ingredient includes a sealable brew chamber, and said brew chamber includes means for mounting the disc so that it is able to spin freely around a central axis. The brew chamber further includes an at least one nozzle having an outlet in the brew chamber located to direct a jet of liquid at a peripheral edge of the disc mounted in the brew chamber.