Provided is a process for producing a concentrated or a concentrated and sterilized milk composition, including subjecting the composition to multi-stage recirculating reverse osmosis, where during recirculating reverse osmosis (RRO), for at least part of the RRO process, a step in the RRO process, or during the entire RRO process, the RRO process is carried out at a temperature of from greater than 45° F. to 60° F., where water is removed, to produce a concentrated milk composition. The concentrated milk composition can optionally be sterilized by first heating the concentrated composition to a first elevated temperature of from 175° F. to 185° F. (and in some cases to 210° F.) within a time period of 45 seconds to produce a first heated composition.

Provided is a process for producing a concentrated or a concentrated and sterilized milk composition, including subjecting the composition to multi-stage recirculating reverse osmosis, where during recirculating reverse osmosis (RRO), for at least part of the RRO process, a step in the RRO process, or during the entire RRO process, the RRO process is carried out at a temperature of from greater than 45° F. to 60° F., where water is removed, to produce a concentrated milk composition. The concentrated milk composition can optionally be sterilized by first heating the concentrated composition to a first elevated temperature of from 175° F. to 185° F. (and in some cases to 210° F.) within a time period of 45 seconds to produce a first heated composition.

Disclosed are processes for reducing the cooked flavor, sulfur odor, and brown color of milk products that have been subjected to ultra-high temperature (UHT) sterilization via the UHT sterilization of certain milk fractions separately.

The invention concerns native whey protein for use in the treatment and/or prevention of intestinal infection or inflammation, in particular necrotizing enterocolitis. The inventors found that native whey protein provides a beneficial effect on intestinal infection or inflammation.

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 invention concerns an infant formula product comprising intact and native whey protein for use in reducing or preventing allergic response. The infant formula product comprises whey protein having a nativity value of at least 90% and/or which is obtainable by a process comprising: (a) processing defatted milk into a casein stream, a whey protein stream and a lactose stream, by: (i) subjecting the defatted milk to microfiltration over a membrane capable of retaining bacteria and permeating milk proteins or to a pasteurization step, to provide a debacterialized milk; (ii) subjecting the permeate originating from step (i) to microfiltration over a membrane capable of retaining casein and permeating whey proteins, to provide a casein stream as retentate and a permeate comprising whey protein; (iii) fractionating the permeate originating from step (ii) into a whey protein stream and a lactose stream; (b) combining at least part of the casein stream, at least part of the whey protein stream originating from step (a) and a lactose source to obtain a recombined stream; (c) optionally pasteurization of the recombined stream from step (b), (d) using the recombined stream originating from step (b) or (c) in the manufacture of the infant formula product.

A fortified high protein food may be produced via an extrusion process whereby acid casein is mixed with whey protein, alkali, water, and one or more additive, which additive may be configured as a vitamin or mineral. 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.

A nutrient dense non-dairy food product includes water, a highly dispersible whole grain ingredient, a protein, a fiber, and a fat such that the product is free of exogenous stabilizers. The food product may also contain a fermentation agent.

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.

The present disclosure provides a human milk fortifier product composition with, a protein component in the milk fortifier in an amount ranging from 6 wt/wt % to 35 wt/wt % on solids basis; a fat component in the in the milk fortifier in an amount ranging from 0.1 wt/wt % to 36 wt/wt % on solids basis; a carbohydrate in the milk fortifier selected from the group of Lactose and Oligosaccharides present in the in an amount from 25 wt/wt % to 75 wt/wt % on solids basis; small molecules consisting of Oligosaccharides in the human milk fortified by the said fortifier is at least 25% more than the human milk alone. The majority of small molecules consisting of Vitamin A, Vitamin D, Vitamin E, LCPUFA, Epidermal growth factor and many others are retained in the fortifier product.