Starch-free baked comestible goods and aqueous slurries (batters) for preparation of starch-free baked comestible goods include a combination of three different protein components that are protein concentrates or protein isolates, wherein the protein components differ by solubility in water and/or particle size when suspended in an aqueous medium. The combination of three protein components, particularly in certain weight ratios, enables the preparation of starch-free baked comestible goods including doughnuts, muffins, cakes, and bars as well as other commonly recognized desirable comestible formats. The starch-free baked comestible goods have an improved texture and extended shelf-life as compared to previously developed starch-free baked comestible goods.

Disclosed herein is a process for preparing a stable suspension of a globular protein material in a dairy product. Also disclosed are products produced by this method.

Disclosed herein is a process for preparing a stable suspension of a globular protein material in a dairy product. Also disclosed are products produced by this method.

The present invention relates to a method of inactivation of plasmin enzyme in a milk-based product, wherein casein and whey protein are separated from a milk raw material by microfiltration to provide a casein concentrate as a microfiltration retentate having a whey protein content of less than 20 wt. %, based on the total protein content of the concentrate, and a whey protein concentrate as a microfiltration permeate; the casein concentrate is subjected to a thermal treatment at a temperature in the range of about 72° C. to about 95° C. to provide a thermally treated casein concentrate; and a milk-based product with a reduced plasmin activity comprising the thermally treated casein concentrate is provided. The milk-based products prepared by the method retain flawless organoleptic properties at different storage temperatures even under prolonged storage periods.

The present invention relates to a method of inactivation of plasmin enzyme in a milk-based product, wherein casein and whey protein are separated from a milk raw material by microfiltration to provide a casein concentrate as a microfiltration retentate having a whey protein content of less than 20 wt. %, based on the total protein content of the concentrate, and a whey protein concentrate as a microfiltration permeate; the casein concentrate is subjected to a thermal treatment at a temperature in the range of about 72° C. to about 95° C. to provide a thermally treated casein concentrate; and a milk-based product with a reduced plasmin activity comprising the thermally treated casein concentrate is provided. The milk-based products prepared by the method retain flawless organoleptic properties at different storage temperatures even under prolonged storage periods.

The present invention relates to a whey-derived polar lipid-concentrated fraction composition, being a single-phase composition derived from a whey protein concentrate, wherein the composition is derived from a fraction obtained by treating the whey protein concentrate with a water-containing spirit, a total lipid content is 90 percent by weight (wt %) or more with respect to a dry weight of the composition, and a phospholipid content is 35 wt % or more with respect to the total lipid weight. According to the present invention, a whey-derived polar lipid-concentrated fraction composition in a stable form that maximizes emulsification and physiological functionality may be prepared.

The present invention concerns a method for concentrating dairy proteins. The method includes producing and using negatively-charged ultrafiltration membranes to achieve high hydraulic permeability with low sieving coefficients. The method thus yields good protein concentration at a fast rate.

The present invention relates to an acidified protein product. Particularly, the invention relates to acidified protein product which can be used as a cheese or a meat substitute that can be fried or grilled. The present invention relates also the processes for producing such acidified protein products.

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.

Compositions, kits, and methods for preparing nutrient compositions are provided. A nutrient composition can be a food composition such as a dairy composition. A nutrient composition may be produced by an engineered cell composition. Compositions, kits, and methods for preparing engineered cell compositions for producing nutrient compositions are also provided. An engineered cell composition may comprise genetically engineered cells, such as genetically engineered mammary or mammary-like cells. An engineered cell composition can be derived from mammalian stem cells, such as non-mammary adult stem cells. Related methods of characterization, such as for characterizing the engineered cell compositions or the nutrient compositions, are also provided.