The invention relates to provide a fermented milk product includes angiogenin and/or angiogenin hydrolysate in an amount of 0.9 mg/100 g to 150 mg/100 g, and lactoperoxidase and/or lactoperoxidase hydrolysate in the mass ratio to the angiogenin and/or angiogenin hydrolysate of 0.3 to 23.

Process for producing a whey protein-containing product enriched in immunoglobulins, said process comprising the steps of: (i) cross-flow filtration of casein-reduced milk using a membrane with a molecular weight cut-off (MWCO) of 500-1000 kDa, preferably 500-800 kDa, or a pore size of 50-100 nm, preferably 50-80 nm, thereby obtaining a permeate enriched in lactose, salts, ?-lactalbumin and ?-lactoglobulin, and an UF retentate, and (ii) subjecting said UF retentate to mixed mode chromatography, wherein immunoglobulins adhere to a resin and are subsequently eluted to form said whey protein-containing product enriched in immunoglobulins.

The present invention provides a method for the production of whey proteins in a single step process using combination of chromatography and membrane filtration technique, comprising treating cotton cloth with a mixture of chlorosulphonic acid and chloroform and then subsequently treating it with chloroform, dilute NaOH, glycine and water to recover modified cotton cloth as the product, thereafter fixing product in a membrane filtration device equipped with modified flow pattern and then equilibrating it with equilibration buffer, followed by loading of whey for adsorption of protein on the product and washing of the product with equilibration buffer, thereafter elution of adsorbed proteins with elution buffer, and then regeneration of the product by treating it with dilute HCl and water to reuse the product.

The present invention relates to compositions and methods for modulating or detecting allergy in a subject. The invention may be used to reduce allergenicity of compositions, such as food products, or to stimulate immunogenicity of products, such as vaccines. The invention may be used in any mammal such as human.

The invention relates to a process for the production of well-preserving lactose-free and low-lactose milk products. The process of the invention is characterized by separating the sugars and proteins in a raw material, thermally treating them in such a manner that the plasmin enzyme system and other proteolytic enzymes are inactivated, and combining the fractions and other preparation agents into a drink with a required composition and properties.

The present disclosure provides devices, systems, kits and methods useful for quantitation of biomolecules such as intact proteins and nucleic acids.

The invention relates to provide a fermented milk product includes angiogenin and/or angiogenin hydrolysate in an amount of 0.9 mg/100 g to 150 mg/100 g, and lactoperoxidase and/or lactoperoxidase hydrolysate in the mass ratio to the angiogenin and/or angiogenin hydrolysate of 0.3 to 23.

The invention relates to provide a fermented milk product includes angiogenin and/or angiogenin hydrolysate in an amount of 0.9 mg/100 g to 150 mg/100 g, and lactoperoxidase and/or lactoperoxidase hydrolysate in the mass ratio to the angiogenin and/or angiogenin hydrolysate of 0.3 to 23.

Process for obtaining a milk fraction enriched in immunoglobulins, preferably enriched in IgA and IgM, comprising the steps of (a) subjecting skimmed milk to microfiltration, resulting in an MF retentate rich in micellar casein and an MF permeate rich in whey proteins, (b) subjecting the MF retentate to a casein precipitation or cheese-making process, thereby creating a casein-rich fraction and a whey fraction, (c) subjecting the whey fraction obtained in step b) to microfiltration and/or anion exchange chromatography, thereby obtaining a milk fraction enriched in immunoglobulins.