The invention relates to methods for making strained acidic, for example fermented, dairy products having reduced carbohydrates, compositions comprising strained acidic, for example fermented, dairy products having reduced carbohydrates, and methods for using such compositions, as well as products generated using strained acidic, for example fermented, dairy products having reduced carbohydrates.

The disclosure relates generally to flavor-modified dairy compositions. In some embodiments, the flavor-modified dairy compositions comprise hydrolysis products of lactose (e.g., glucose and galactose), a flavor modifier (such as a terpene-based compound), or any combinations thereof. In some other aspects, the disclosure provides uses of a combination of lactase and a flavor modifier (such as a terpene-based compound) to modify the flavor of a dairy composition. In some related aspects, the disclosure provides methods of modifying the flavor of a dairy composition, wherein the methods include introducing a lactase and a flavor modifier (such as a terpene-based compound) to a dairy composition.

Disclosed are processes for preparing dry or powder dairy compositions having low lactose contents and containing polyphenol compounds. The resultant dry or powder dairy compositions can be used to form reconstituted fluid dairy products, which can have improved organoleptic properties, such as less cooked flavor, sulfur odor, and brown color.

The invention relates to a method for producing a milk-based product, comprising the steps of: providing a milk raw material; altering a ratio of casein to total protein of the milk raw material to less than about 0.80; subjecting the milk raw material with the altered ratio of casein to total protein from step b) to a heat treatment at the temperature of at least about 150° C. for a period of at most about 0.3 sec; cooling the heat-treated milk raw material from step c) to provide the milk-based product. The method provides milk-based products with long shelf life and good organoleptic properties.

The present invention discloses a β-galactosidase mutant, and a preparation method and application thereof, belonging to the fields of gene engineering and enzyme engineering. Amino acids of specific sites in the β-galactosidase are mutated, the β-galactosidase is transferred into a recombinant bacterium, and enzymatic transformation is performed under optimized conditions, so that the yield of galactooligosaccharide produced by the mutant reaches 59.8%, which is increased by about 70% as compared with that of wild enzyme, thereby implementing the increase of the galactooligosaccharide yield. The present invention has very high industrialized application value.

The invention relates to an enzyme product comprising a beta-galactosidase product. The invention provides that the beta-galactosidase product has an inactive arylsulphatase.

Disclosed are methods for preparing dairy compositions using an ultrafiltration step, a nanofiltration step, and a forward osmosis step.

The invention relates to a method of separating components from milk and utilizing the separated components to form blended dairy compositions. The present invention relates to nutritional milk compositions and products which are designed to include per serving size a specified percentage range of one or more components separated from milk. The compositions of the present invention can optionally include non-essential but nutritionally functional components.

The present invention relates to polypeptides, specifically polypeptides having transgalactosylating activity and nucleic acids encoding these, and their uses in e.g. dairy product.

The invention relates to a method for producing a milk-based product, comprising the steps of: providing a milk raw material; altering a ratio of casein to total protein of the milk raw material to less than about 0.80; subjecting the milk raw material with the altered ratio of casein to total protein from step b) to a heat treatment at the temperature of at least about 150° C. for a period of at most about 0.3 sec; cooling the heat-treated milk raw material from step c) to provide the milk-based product. The method provides milk-based products with long shelf life and good organoleptic properties.