A demineralised whey powder is suggested which is obtainable by: (a) Separating raw milk, removing the cream; (b) Subjecting the skimmed milk such obtained to microfiltration or microdiafiltration, obtaining a whey protein-rich permeate P1 and a retentate R1 containing casein and GMP in the process; (c) Subjecting the permeate P1 to column chromatography separation, in which the lactoferrin contained therein remains on the column; (d) Subjecting the permeate, from which lactoferrin had been removed, to dialysis; and (e) Dehydrating the diluate such obtained.

A method for the processing a dairy protein composition in order to obtain a lactose-rich liquid composition, including an ultrafiltration step (ii) in order to obtain an ultrafiltration permeate and an ultrafiltration retentate; followed by a processing step (iv) on ion-exchange resins, including at least one pass including percolation over a cationic resin followed by percolation over an anionic resin.

A process for preparing lactose-free skimmed, partially skimmed and whole milk is proposed in which: (1) the milk is pasteurized and skimmed; (2) the skimmed milk is hydrolyzed enzymatically by a lactase; (3) the hydrolyzed skimmed milk is microfiltrated to obtain an ultrafiltration retentate (RMF) and a microfiltration permeate (PMF); (4) the PMF is ultrafiltrated and an ultrafiltration retentate (RUF) and an ultrafiltration permeate (PUF) are obtained, 5) the PUF is nanofiltrated and a first nanofiltration retentate (RNF1) and a first nanofiltration permeate (PNF1) are obtained, 6) the PNF1 is nanofiltrated to obtain a second nanofiltration retentate (RNF2) and a second nanofiltration permeate (PNF2), and 7) final step: lactose-free milk is obtained by mixing one or more of the fractions deriving from one or more of the previous steps.

The invention concerns native whey protein for use in the treatment and/or prevention of intestinal infection or inflammation, in particular necrotizing enterocolitis. The inventors found that native whey protein provides a beneficial effect on intestinal infection or inflammation.

A high-protein milk raw material having a good flavor is provided. The liquid high-protein milk raw material of the present invention can be produced by preparing a milk fluid from the milk raw material and subjecting the milk fluid to concentration processing using a nanofiltration membrane.

Dairy products are produced by subjecting a starting dairy material to nanofiltration to remove monovalent ions to produce an ion-depleted dairy permeate; passing the ion-depleted dairy permeate through an ion exchange column and subsequently with a sodium-containing eluting solution to produce sodium phosphate and sodium citrate derived from the starting material; concentrating the sodium phosphate and sodium citrate; and combining the concentrated sodium phosphate and sodium citrate with dairy components. The dairy product contains an amount of the concentrated sodium phosphate and sodium citrate sufficient to cause fat in the dairy product to be emulsified and protein in the dairy product to be hydrated. In addition or alternatively, a dairy by-product stream may be subjected to ion exchange to remove calcium therefrom; concentrated, and combined with dairy materials naturally containing phosphate and citrate in order to adjust the citrate+phosphate-to-calcium ratio to reach an emulsified dairy product.

A method of obtaining an exosome-enriched product comprises providing a whey-containing bovine milk fraction, conducting a first centrifugation of the whey-containing bovine milk fraction to obtain a whey middle fraction, conducting a second centrifugation of the whey middle fraction at an increased speed to obtain a concentrated whey fraction, filtering the concentrated whey fraction to obtain a filtered whey fraction, and conducting a third centrifugation of the filtered whey fraction at a further increased speed to obtain an exosome-enriched product. The exosome-enriched product comprises intact exosomes and less than 5 wt % casein based on the total weight of protein in the exosome-enriched product. Nutritional compositions comprise protein, carbohydrate, and/or fat, and exosomes provided by addition of the exosome-enriched product. A method of improving insulin sensitivity in a subject comprises administering a nutritional composition comprising the exosome-enriched product.

The present invention relates to a novel method for preparing acid-gellable whey protein aggregates in the form of concentrated suspensions or powders. Moreover, the present invention relates to a novel composition containing the acid-gellable whey protein aggregates, to a food product ingredient comprising the novel type of acid-gellable whey protein composition, and to a food product comprising the novel type of acid-gellable whey protein composition.

The present disclosure provides a human milk fortifier product composition with, a protein component in the milk fortifier in an amount ranging from 6 wt/wt % to 35 wt/wt % on solids basis; a fat component in the in the milk fortifier in an amount ranging from 0.1 wt/wt % to 36 wt/wt % on solids basis; a carbohydrate in the milk fortifier selected from the group of Lactose and Oligosaccharides present in the in an amount from 25 wt/wt % to 75 wt/wt % on solids basis; small molecules consisting of Oligosaccharides in the human milk fortified by the said fortifier is at least 25% more than the human milk alone. The majority of small molecules consisting of Vitamin A, Vitamin D, Vitamin E, LCPUFA, Epidermal growth factor and many others are retained in the fortifier product.

The present invention provides a method for the production of a flavor-enhancing composition, the method comprising the steps of: i) providing a dairy liquid; ii) nanofiltrating the dairy liquid to obtain a nanofiltration permeate; iii) concentrating the nanofiltration permeate by reverse osmosis and/or evaporation to produce a flavor-enhancing composition, the flavor-enhancing composition comprising at least 50 wt % lactose by dry weight and having a K:Na ratio of at least 2:1, wherein nanofiltrating the dairy liquid uses a membrane having a molecular weight cut-off of from 300 Da to 800 Da.