An aqueous modified acid composition for industrial activities, said composition comprising: an alkanolamine and strong acid in a molar ratio of not less than 1:15, preferably not less than 1:10; it can also further comprise a metal iodide or iodate. Said composition demonstrates advantages over known conventional acids and modified acids.

The present invention relates to a method for producing a composition containing -casein glycomacropeptide including: (A) preparing an aqueous solution containing a milk ingredient having a pH of 4 to 9; (B) pretreating the aqueous solution to obtain an aqueous solution containing carbonate (hydrogen) ions and metal ions; (C) subjecting the pretreated aqueous solution to membrane treatment using a membrane having a molecular weight fraction of 9,000 Da or more and 300,000 Da or less. According to the method, it is possible to obtain a composition containing GMP, which is simple to operate and has a high yield regardless of whether the starting material is cheese whey or whey protein concentrate.

Composite membranes having a film of poly(ethenol) (polyvinyl alcohol; PVA) adhered to a microporous sheet of polyolefin are disclosed. The microporous sheet is made hydrophilic by grafting of the polyolefin, e.g. poly(ethylene), with a preformed polymer before adherence of the film of PVA. The composite membranes are chlorine tolerant with high levels of protein rejection making them particularly suitable for use in the extraction or recovery of water from feed streams in the beverage and food industries, including dairy.

Composite membranes having a film of poly(ethenol) (polyvinyl alcohol; PVA) adhered to a microporous sheet of polyolefin are disclosed. The microporous sheet is made hydrophilic by grafting of the polyolefin, e.g. poly(ethylene), with a preformed polymer before adherence of the film of PVA. The composite membranes are chlorine tolerant with high levels of protein rejection making them particularly suitable for use in the extraction or recovery of water from feed streams in the beverage and food industries, including dairy.

A method for preparing a modified whey protein concentrate (WPC) or whey protein isolate (WPI) is described. It involves (a) providing an aqueous WPC or WPI solution having a protein concentration of 15-50% (w/v), at a pH of 4.7-8.5; (b) heat treating the solution to more than 50 DEG C, for a time that allows protein denaturation to occur the heat treating comprising heating the solution while under conditions of turbulent flow. At the end of the heat treatment, the heat treated material may be promptly transferred to a drier or to be mixed with other ingredients. The heat-treated WPC or WPI is not subjected to a mechanical shear process prior to the transfer other than where liquid is converted into droplets to facilitate drying. The modified WPC is useful in the manufacture of food and drinks where a high protein content is desired without undesirable changes in texture.

A method for preparing a modified whey protein concentrate (WPC) or whey protein isolate (WPI) is described. It involves (a) providing an aqueous WPC or WPI solution having a protein concentration of 15-50% (w/v), at a pH of 4.7-8.5; (b) heat treating the solution to more than 50 DEG C, for a time that allows protein denaturation to occur the heat treating comprising heating the solution while under conditions of turbulent flow. At the end of the heat treatment, the heat treated material may be promptly transferred to a drier or to be mixed with other ingredients. The heat-treated WPC or WPI is not subjected to a mechanical shear process prior to the transfer other than where liquid is converted into droplets to facilitate drying. The modified WPC is useful in the manufacture of food and drinks where a high protein content is desired without undesirable changes in texture.

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 a protein powder capable of increasing the amount of protein ingested, a protein-containing composition, a method for producing a food, a method for producing a protein powder, a method for producing a protein-containing composition, a method for evaluating a protein powder, and a method for evaluating a protein-containing composition. A water droplet is adhered to the surface of the protein powder which was in a leveled state to measure a contact angle. The contact angle is measured from the time point when the water droplet contacts with the protein powder, and it is determined whether or not the contact angle is 90 or less within 60 seconds. The protein powder having a contact angle of 90 or less within 60 seconds is evaluated as a protein powder that is easy to eat without water.

Use of an -lactalbumin enriched whey protein extract as a source of osteopontin 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: X. diluting the low-calcium whey protein product, XI. adjusting the pH of the diluted low-calcium whey protein product to between 4 and 5 to form a precipitate and soluble proteins, and XII. Separating the precipitate proteins from the soluble proteins.

The present invention concerns methods of isolating milk proteins. Methods of the invention include charged ultrafiltration processes that use variations in pH to further separate protein species.