Protein containing foods are described that include a protein blend having one or more milk proteins. The protein blend is also characterized by less than or about 1500 mg % of calcium. Also described are food products with increased shelf stability. The food product includes a protein blend that includes one or more milk proteins, where the protein blend includes less than or about 5 wt. % lactose. The food product is also characterized by a total protein content of greater than or about 15 wt. %. Further described are methods of making a food product that include combining a protein blend with additional ingredients to form a food mixture, and heating the food mixture to form the food product. The food product includes a total protein content of greater than or about 15 wt. %, and the protein blend includes less than or about 1500 mg % calcium.

Use of an ?-lactalbumin enriched whey protein extract as a source of sphingomyelin in a synthetic nutritional composition for an infant or child wherein, the ?-lactalbumin enriched WPE is obtained by a process comprising: a. acidifying a whey protein product to pH 4 or below b. forming a low calcium whey protein product by concentrating the proteins in the acidified whey protein until the calcium to protein ratio is less than about 0.001 and, c. Precipitating ?-lactalbumin from the low-calcium whey protein product, wherein said precipitating step includes the sub-steps of: I. diluting the low-calcium whey protein product, II. adjusting the pH of the diluted low-calcium whey protein product to between 4 and 5 to form a precipitate and soluble proteins, and III. Separating the precipitate proteins from the soluble proteins.

The present invention relates to a method for preparing a cooking- and/or frying-stable cheese-like product, the cooking- and/or frying-stable cheese-like product and use of the cooking- and/or frying-stable cheese-like product.

The present invention relates to a method for preparing a cooking- and/or frying-stable cheese-like product, the cooking- and/or frying-stable cheese-like product and use of the cooking- and/or frying-stable cheese-like product.

The present invention concerns liquid nutritional compositions comprising at least about 20% (w/w) total protein, and wherein the total protein essentially comprises whey protein and casein. The Compositions are useful for promoting muscle growth in a subject.

The present invention concerns liquid nutritional compositions comprising at least about 20% (w/w) total protein, and wherein the total protein essentially comprises whey protein and casein. The Compositions are useful for promoting muscle growth in a subject.

Suggested is a process for the production of a UHT milk with improved taste characteristics, comprising the following steps: (a) providing a raw milk; (b) separating the raw milk into a skimmed milk fraction and a cream fraction; (c) microfiltration or diafiltration of the skimmed milk fraction, obtaining a casein-containing retentate R1 and a fine whey as permeate P1; (d) ultrafiltration of the fine whey of step (c), obtaining a permeate P2 that is rich in lactose and minerals, and a protein-rich retentate R2; (e) mixing the cream fraction, the retentate R1 containing the casein and the permeate P2 containing the lactose and minerals, obtaining a mixed fraction M1; (f) ultra-high temperature treatment of the mixed fraction M1 of step (e); (g) pasteurization of the protein-rich retentate R2 obtained in step (d); and (h) mixing the ultra-heat treated fraction M1 of step (f) with the pasteurized retentate R2 of step (g), obtaining the target product.

Whey protein based liquid nutritional compositions are provided. The liquid nutritional compositions include at least 7% by weight protein and all of the protein is provided by a whey protein hydrolysate and an intact whey protein. The liquid nutritional compositions have a neutral pH, a low viscosity, and are shelf stable.

Whey protein based liquid nutritional compositions are provided. The liquid nutritional compositions include at least 7% by weight protein and all of the protein is provided by a whey protein hydrolysate and an intact whey protein. The liquid nutritional compositions have a neutral pH, a low viscosity, and are shelf stable.

The invention relates to a method of preparing a whey-derived composition enriched in whey phospholipids and osteopontin (OPN) by membrane filtration, and preferably also enriched in other membrane components from whey. The invention furthermore relates to the whey-derived composition as such, use of the whey-derived composition for increasing the content of OPN in nutritional products, and to nutritional products comprising the whey-derived composition.