Disclosed are dairy products fortified with dairy minerals and methods of making the dairy products. The fortified dairy products exhibit enhanced fresh dairy flavor notes. In one aspect, the fortified dairy product is a concentrated dairy liquid. In another aspect, the fortified dairy product is a cheese product, such as cream cheese, processed cheese, or cultured cheese.

Disclosed herein are methods and compositions including casein, and methods for making these compositions.

Disclosed herein are methods and compositions including casein, and methods for making these compositions.

A method of producing a low-lactose milk protein concentrate comprising the steps of providing a starting liquid milk protein concentrate, pre-treating the milk protein concentration by ultra-sonication, and treating the pre-treated milk protein concentration by diafiltration to provide a calcium depleted low-lactose milk protein concentrate. The process of the invention provides a milk protein concentrate with high levels of protein, less than 1% lactose, and a calcium level that is depleted by at least 20% compared with an untreated milk protein concentrate.

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.

Disclosed are processes for producing high protein, Greek yogurt products. Such processes can include a step of concentrating a skim milk product to produce a protein-enriched milk fraction, which then can be combined with one or more additional milk fractions to form a yogurt base. The yogurt base is inoculated with a yogurt culture and fermented, and at least a portion of the acid whey is removed from the fermented product using a ceramic ultrafiltration membrane system to form the Greek yogurt product.

Disclosed are processes for producing high protein, Greek yogurt products. Such processes can include a step of concentrating a skim milk product to produce a protein-enriched milk fraction, which then can be combined with one or more additional milk fractions to form a yogurt base. The yogurt base is inoculated with a yogurt culture and fermented, and at least a portion of the acid whey is removed from the fermented product using a ceramic ultrafiltration membrane system to form the Greek yogurt product.

An aseptically packed long shelf-life milk product comprising about 3 mg furosine/kg milk product to about 9 mg furosine/kg milk product; a plasmin activity of 0 mol/g*h; about 0.20 g/100 ml to about 0.35 g/100 ml of native -lactoglobulin; about 0.06 g/100 ml to about 0.11 g/100 ml of -lactalbumin, and a tyrosine equivalent of most 50 mg/L after 135 days storage time.

Provided are microvesicles isolated from milk, compositions thereof and uses for the preparation of milk formulas. Further provided are microvesicles, including exosomes and/or fat globules which encapsulate various miRNA molecules and uses thereof, as exemplified by supplementing milk formulas.

A method for processing milk, including separating raw milk into cream and skim milk, determining protein contents in the skim milk and the cream, dividing the skim milk into a first skim milk portion and a second skim milk portion, filtering the second skim milk portion into a permeate and a protein rich retentate, determining protein content in the permeate, calculating which flow rates are required for the first skim milk portion, the cream remix portion and the permeate to obtain a predetermined protein content of a mixture of the first skim milk portion, the cream remix portion and the permeate, which together form a standardized milk product.