The present invention relates to methods for preparing liquid nutritional compositions, including liquid nutritional compositions comprising one or more proteins such as milk proteins, the liquid nutritional compositions themselves, and to methods for using such liquid nutritional compositions.

The present invention relates to methods for preparing liquid nutritional compositions, including liquid nutritional compositions comprising one or more proteins such as milk proteins, the liquid nutritional compositions themselves, and to methods for using such liquid nutritional compositions.

The invention concerns a native whey protein composition with profound amounts of native whey protein and with beta-casein for use in the treatment and/or prevention of gastrointestinal intolerance. The inventors found that the native whey protein composition relatively high in beta-casein and low in kappa- and alpha-casein provides a beneficial effect on gastrointestinal intolerance.

The invention concerns a native whey protein composition with profound amounts of native whey protein and with beta-casein for use in the treatment and/or prevention of gastrointestinal intolerance. The inventors found that the native whey protein composition relatively high in beta-casein and low in kappa- and alpha-casein provides a beneficial effect on gastrointestinal intolerance.

The present invention relates to a new method of producing a high-protein, acidified, liquid, dairy product. The invention furthermore relates to new high-protein acidified, liquid dairy product, to protein/mineral compositions and uses of these for producing liquid dairy products having a high-protein content and a low viscosity.

The present invention relates to a new method of producing a high-protein, acidified, liquid, dairy product. The invention furthermore relates to new high-protein acidified, liquid dairy product, to protein/mineral compositions and uses of these for producing liquid dairy products having a high-protein content and a low viscosity.

A method is provided on producing a yoghurt base composition, said method comprising combining butter milk and a small-size-particle WPC-fraction. In addition, the invention provides a method of producing a liquid yoghurt product or liquid yoghurt-like product, said method comprising mixing said yoghurt base composition with a liquid, such as water, milk, butter milk, milk permeate, juice, milk and/or juice concentrates. The invention also comprises a yoghurt base composition and a liquid yoghurt product or liquid yoghurt-like product comprising butter milk and a small-size-particle WPC-fraction. Furthermore, the invention provides a small-size-particle WPC-fraction, wherein said WPC particles have an average size in the range of 15-60 nanometer and the method of producing such a small-size-particle WPC-fraction.

A method is provided on producing a yoghurt base composition, said method comprising combining butter milk and a small-size-particle WPC-fraction. In addition, the invention provides a method of producing a liquid yoghurt product or liquid yoghurt-like product, said method comprising mixing said yoghurt base composition with a liquid, such as water, milk, butter milk, milk permeate, juice, milk and/or juice concentrates. The invention also comprises a yoghurt base composition and a liquid yoghurt product or liquid yoghurt-like product comprising butter milk and a small-size-particle WPC-fraction. Furthermore, the invention provides a small-size-particle WPC-fraction, wherein said WPC particles have an average size in the range of 15-60 nanometer and the method of producing such a small-size-particle WPC-fraction.

The present invention relates to preparation of cross-linked milk protein co-precipitate, which includes treatment with a transglutaminase, and use of the cross-linked milk protein co-precipitate in production of acidified milk products.

The invention relates to a baked cheesecake comprising a crust and a filling wherein the filling comprises 2-7 wt. % , based on the dry weight of the filling, of whey protein preferably derived from a whey protein source comprising at least 34% whey protein by weight. The invention is based on the finding that the use of certain whey proteins are able to reduce or even prevent crack formation in the filling of baked cheesecake. The invention is further related to a method of preparing a baked cheesecake, wherein use is made of specific whey proteins. Further, the invention pertains to a powdered ingredient composition suitable for preparing a cheesecake filling that comprises, based on total weight of the composition, 4-30 wt. % of a whey protein source preferably comprising at least 34% whey protein by weight, 25-45 wt. % fat and 25-50 wt. % carbohydrates.