Disclosed are methods for preparing dairy compositions using an ultrafiltration step and a nanofiltration step, followed by diafiltration of the nanofiltration retentate, and then at least one of a reverse osmosis and a forward osmosis step.

Systems and methods for filtering dairy may filter milk with a wide-pore filter to produce a wide-pore retentate and a wide-pore permeate, wherein the wide-pore retentate may comprise casein and beta-lactoglobulin. The systems and methods may further ultra-filter the wide-pore permeate to produce an ultra-filtered retentate and an ultra-filtered permeate, wherein the ultra-filtered retentate comprises alpha-lactalbumin. The systems and methods may further nano-filter the ultra-filtered permeate to produce a nano-filtered retentate and a nano-filtered permeate, wherein the nano-filtered retentate comprises lactose. The systems and methods may further perform reverse osmosis (RO) on the nano-filtered permeate to produce a reverse osmosis retentate and a reverse osmosis permeate.

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.

The invention relates to a method for producing an acidified milk product including the steps of: providing a milk raw material; concentrating the milk raw material by membrane filtration to provide a filtration retentate; acidifying the filtration retentate with an acidic aqueous solution to provide an acidified filtration retentate having a pH in the range of about 5.2 to about 6.5, a calcium/protein ratio of at most about 0.03, and a phosphorous/protein ratio of at most about 0.025; processing the acidified filtration retentate to the acidified milk product having moisture on a fat-free basis of at least 70%. The invention also relates to an acidified milk product having moisture on a fat-free basis of at least 70% and a calcium/casein ratio of at most about 0.04 and a calcium/protein ratio of at most about 0.03 and a phosphorous/casein ratio of at most about 0.03. The invention also relates to an acidified milk product having moisture on a fat-free basis of at least 70%, a calcium/casein ratio of at most about 0.04, a calcium/protein ratio of at most about 0.03 and a phosphorous/protein ratio of at most about 0.025.

The present application relates to a method for preparing a dairy product based on the principle of forward osmosis, the concentrated dairy product prepared by the above method, and a continuous forward osmosis membrane system. Multiple concentration of the target solution is achieved by controlling the osmotic pressure difference between the solutions on both sides of the forward osmosis membrane, no heat source or strong external pressure is introduced, and the main nutrient content and nutrient ratio of the target solution are maintained. Compared with a reverse osmosis membrane concentration and a freeze concentration, the forward osmosis membrane concentration can greatly increase the concentration multiple of the dairy product, reduce the unit energy consumption, save the running cost. The scaled treatment of dairy product concentration is realized, and the microbial indicators, physical and chemical indicators and nutritional indicators of concentrated dairy products can meet the requirements of relevant standards.

Provided herein is a method for producing alcohol. The method comprises fermenting milk permeate with yeast to produce a fermented broth comprising the ethanol. The fermented broth is then subjected to distillation to obtain a concentrated ethanol-enriched vapour having at least 50% v/v ethanol. From the ethanol-enriched vapour resulting from the distillation, an ethanol product is produced that is a biofuel or a potable spirit. The disclosure also provides a unique potable spirit composition produced from such process.

Systems and methods for filtering dairy may filter milk with a wide-pore filter to produce a wide-pore retentate and a wide-pore permeate, wherein the wide-pore retentate may comprise casein and beta-lactoglobulin. The systems and methods may further ultra-filter the wide-pore permeate to produce an ultra-filtered retentate and an ultra-filtered permeate, wherein the ultra-filtered retentate comprises alpha-lactalbumin. The systems and methods may further nano-filter the ultra-filtered permeate to produce a nano-filtered retentate and a nano-filtered permeate, wherein the nano-filtered retentate comprises lactose. The systems and methods may further perform reverse osmosis (RO) on the nano-filtered permeate to produce a reverse osmosis retentate and a reverse osmosis permeate.

Food products and systems and methods for their production involve subjecting pasteurized milk to a concentration process thereby forming liquid concentrated milk, then fermenting the liquid concentrated milk to form a fermented concentrated milk product. The fermented concentrated milk product is combined with a liquid emulsifying agent, thereby forming a food product. The food product is formed without the fermented concentrated milk product and the food product reaching a temperature of 145 F.

Processing of milk raw material produces a dairy salt. Preliminary treatment of the milk raw is carried out, with pasteurization and its concentration by nanofiltration through a filter with a pore size of 0.001-0.01 m, subsequent filtration of the obtained nanofiltration permeate through a membrane module with a pore size of 0.0001-0.001 m of a reverse osmosis unit, electrodialysis of the obtained RO retentate, concentration of the concentrate or its concentration and drying. The dairy salts may be manufactured and used to salt food products, beverages, granulated cottage cheese, potato chips, crackers, and dips. A masking fraction with organic acid, amino acid, fatty acid, and sugar portions successfully hides the off-notes otherwise associated with potassium compositions. Food products salted with any of the dairy salts described herein achieve reduced sodium content without compromising flavor.

Methods for preparation of plant-based whey protein concentrates are provided. Also provided are the plant-based whey protein concentrates made using the methods. The methods utilize an enzymatic reaction to reduce the molecular weight of soluble carbohydrates in a plant-based whey and a single nanofiltration/ultrafiltration and/or diafiltration step to separate soluble non-protein components from the proteins.