The present invention pertains to a new type of denatured whey protein compositions having a low content of soluble whey protein and a high content of protein and to a method of producing them. In particular, the present invention pertains to the new type of denatured whey protein compositions having a low content of soluble whey protein, a high content of protein and low content of fat and to a method of producing them. The invention furthermore pertains to products containing the high protein denatured whey protein compositions, particularly high protein, acidified dairy products, and additional uses thereof.

The present invention pertains to a new type of denatured whey protein compositions having a low content of soluble whey protein and a high content of protein and to a method of producing them. In particular, the present invention pertains to the new type of denatured whey protein compositions having a low content of soluble whey protein, a high content of protein and low content of fat and to a method of producing them. The invention furthermore pertains to products containing the high protein denatured whey protein compositions, particularly high protein, acidified dairy products, and additional uses thereof.

A synthetic nutritional composition for an infant and/or a child is described comprising a whey protein concentrate from milk, wherein the whey protein concentrate comprises: a milk fat content of between 6.5 to 10.0 wt %, wherein the milk fat contains components of milk fat globule membranes that provide at least 7 mg/g of sphingomyelin to the whey protein concentrate; and wherein the majority of the sphingomyelin in the synthetic nutritional composition is provided by the components of the milk fat globule membranes of the whey protein concentrate. Methods of making same are also described.

A synthetic nutritional composition for an infant and/or a child is described comprising a whey protein concentrate from milk, wherein the whey protein concentrate comprises: a milk fat content of between 6.5 to 10.0 wt %, wherein the milk fat contains components of milk fat globule membranes that provide at least 7 mg/g of sphingomyelin to the whey protein concentrate; and wherein the majority of the sphingomyelin in the synthetic nutritional composition is provided by the components of the milk fat globule membranes of the whey protein concentrate. Methods of making same are also described.

The invention relates to the use of milk derived, denatured retentate in the preparation of milk-based compositions, which may be aerated or non-aerated, comprise a skimmed mild source, and/or have less than 0.5% w/w fat. The milk derived, denatured retentate allows the formation of microbubbles in an aerated skimmed milk composition, and thus retains certain desirable sensory perception characteristics such as a good mouthfeel and perceived thickness.

The invention relates to the use of milk derived, denatured retentate in the preparation of milk-based compositions, which may be aerated or non-aerated, comprise a skimmed mild source, and/or have less than 0.5% w/w fat. The milk derived, denatured retentate allows the formation of microbubbles in an aerated skimmed milk composition, and thus retains certain desirable sensory perception characteristics such as a good mouthfeel and perceived thickness.

The invention relates to a liquid or semi-liquid bioactive dairy composition formed from a bioactive powder containing a colostrum powder and/or milk powder and immunoglobulin G (IgG), water and a food grade acid; the composition having a pH between 2.5-4.0. The bioactive dairy composition can be used in the preparation of a range of ready-to-drink and ready-to-eat food products having bioactive properties. Processes for the preparation of the bioactive dairy composition and the associated food and beverage products is also described.

A colostrum-enriched composition comprising at least 0.1 to 12 wt % immunoglobulin (at least 0.1 to 12g per 100 g composition dry weight) isolated from whey.

A colostrum-enriched composition comprising at least 0.1 to 12 wt % immunoglobulin (at least 0.1 to 12g per 100 g composition dry weight) isolated from whey.

The present invention relates to a process for microparticulating of an ideal whey protein in a solution. The present invention relates also to microparticulated ideal whey protein preparation. In addition, the present invention relates to use of the microparticulated ideal whey protein preparation in milk based products and/or dairy products. Further, the present invention relates to a milk based product and/or a dairy product containing a microparticulated whey protein preparation.