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 present invention discloses processes for the preparation of phospholipid-enriched dairy products as nutraceuticals for the formulation of functional foods, the processes include the steps of: combining a non-dairy-based PL-containing material, having phosphatidylserine (PS) and/or phosphatidic acid (PA) in the PL-containing material, wherein the PS and/or PA is derived in part from an enzymatically-processed lecithin as a PS-calcium and/or -magnesium salt and/or a PA-calcium and/or-magnesium salt via transphosphatidylation with phospholipase D in the presence of L-serine and a calcium and/or magnesium salt, with water and an oil component to form a paste; removing an excess amount of the water from the paste to form a PL-oil solution; and mixing the PL-oil solution with a dairy component, thereby obtaining a PL-enriched dairy product. Alternatively, the PL-oil solution has a weight-to-weight (w-w) concentration of at least about 0.01% of a residual amount of the water to the PL-containing material.

Dry matter content in curd is adjusted by feeding starting product into a nozzle separator while determining a content of dry matter and/or protein, and measuring mass flow of the starting product. The nozzle separator separates the starting product into whey and curd fractions, which are separately discharged from the separator and the mass flow of the whey fraction is measured. Mass flow rate of supplied starting product is adjust based on the determined content of dry matter or protein of the starting product, measure mass flow of the starting product, and measured mass flow of the whey fraction. A determination of the dry matter content and/or the protein content of the curd fraction is carried out based on the determined mass flow of the starting product and the mass flow of the whey fraction and the determined dry matter content and/or protein content of the starting product.

Dry matter content in curd is adjusted by feeding starting product into a nozzle separator while determining a content of dry matter and/or protein, and measuring mass flow of the starting product. The nozzle separator separates the starting product into whey and curd fractions, which are separately discharged from the separator and the mass flow of the whey fraction is measured. Mass flow rate of supplied starting product is adjust based on the determined content of dry matter or protein of the starting product, measure mass flow of the starting product, and measured mass flow of the whey fraction. A determination of the dry matter content and/or the protein content of the curd fraction is carried out based on the determined mass flow of the starting product and the mass flow of the whey fraction and the determined dry matter content and/or protein content of the starting product.

There is provided a method for the manufacture of a cream cheese, the method comprising: (i) providing cheese curds, (ii) providing a whey protein solution comprising ideal whey, (iii) subjecting the whey protein solution to a cavitation treatment sufficient to heat the whey protein solution to a temperature of at least 70 C. to provide a heat-treated whey protein solution, (iv) mixing the cheese curds and the heat-treated whey protein solution to form a mixture, and (v) subjecting the mixture to a texture-building heat-treatment to form the cream cheese.

There is provided a method for the manufacture of a cream cheese, the method comprising: (i) providing cheese curds, (ii) providing a whey protein solution comprising ideal whey, (iii) subjecting the whey protein solution to a cavitation treatment sufficient to heat the whey protein solution to a temperature of at least 70 C. to provide a heat-treated whey protein solution, (iv) mixing the cheese curds and the heat-treated whey protein solution to form a mixture, and (v) subjecting the mixture to a texture-building heat-treatment to form the cream cheese.

The invention relates to a method for generating a Streptococcus thermophilus strain exhibiting a high galactose utilization profile, which is characterized by a high percentage of consumed galactose at the maximum speed of lactose consumption and optionally a high percentage of consumed galactose at the end of lactose consumption (both as determined by assay I), comprising modifying the sequence of the gal-lac gene cluster. The invention also relates to a Streptococcus thermophilus strain obtained or obtainable by this method, to a Streptococcus thermophilus strain characterized both by the sequence of its gal-lac gene cluster and its high galactose utilization profile, to a culture and kit-of part comprising such strains, as well as to the use of such strains in food applications.

The present disclosure relates to multi-layer film constructions and related methods. The multi-layer film constructions can include a first layer joined to a second layer. The first layer can include one or more heat resistant materials. The second layer can include a sealant film, which can be a multi-layer film having one or more sealing layers or sublayers. The sealing layers can include a blend of one or more ionomers and polybutylene. The multi-layer film constructions can also be free from or devoid of wax.

The present disclosure relates to multi-layer film constructions and related methods. The multi-layer film constructions can include a first layer joined to a second layer. The first layer can include one or more heat resistant materials. The second layer can include a sealant film, which can be a multi-layer film having one or more sealing layers or sublayers. The sealing layers can include a blend of one or more ionomers and polybutylene. The multi-layer film constructions can also be free from or devoid of wax.

The invention relates to a cheese includes angiogenin and/or angiogenin hydrolysate in an amount of 6.5 mg/100 g to 160 mg/100 g, and lactoperoxidase and/or lactoperoxidase hydrolysate in the mass ratio to the angiogenin and/or angiogenin hydrolysate of 0.3 to 33.