A method of treating microbial biomass includes mixing the microbial biomass in a liquid to form a suspension, the microbial biomass having an initial color, and exposing the suspension to light to form treated microbial biomass, the treated microbial biomass having a treated color. The treated color is lighter than the initial color. The microbial biomass can also have an initial taste and odor that are stronger than a treated taste and odor of the treated microbial biomass.

A method of treating microbial biomass includes mixing the microbial biomass in a liquid to form a suspension, the microbial biomass having an initial color, and exposing the suspension to light to form treated microbial biomass, the treated microbial biomass having a treated color. The treated color is lighter than the initial color. The microbial biomass can also have an initial taste and odor that are stronger than a treated taste and odor of the treated microbial biomass.

A method for concentrating a substance in a milk product, the method including the steps of: feeding the milk product from a tank to a filtering device, filtering the milk product into a permeate and a retentate: such that the substance is concentrated in the retentate, circulating a first part of the retentate over the filtering device, feeding a second part of the retentate to the tank, repeating the circulations to thereby gradually increase a concentration of the substance in the milk product, and stopping the repeating when the concentration of the substance in the milk product has reached a predetermined value.

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 texture and flavor of bran and germ for the production of whole wheat flour and for the production of baked goods containing whole wheat flour is improved by treating bran and germ with water and an enzyme composition comprising xylanase, pentosanase, or mixtures thereof to hydrate the bran and germ and to enzymatically convert insoluble fiber of the bran and germ into soluble fiber and sugars. The enzymatic conversion is conducted so as to decrease the water holding capacity of the bran and germ and provides a bran and germ product having reduced grittiness and a reduced whole wheat flavor, while avoiding adverse effects on baking functionality. The enzymatic treatment with the xylanase and/or pentosanase may be initiated upon whole wheat berries or grains during tempering, or it may be initiated upon a separated bran and germ fraction obtained after grinding or milling of whole wheat berries or grains.

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.

A method of producing vinegar in which acidity in terms of acetic acid is decreased is provided. A method of producing vinegar containing fermented cellulose and acetic acid includes conducting fermentation allowing an acetic acid bacterium to mainly produce fermented cellulose under fermentation condition (A), and conducting fermentation allowing the acetic acid bacterium to mainly produce acetic acid under fermentation condition (B). Fermentation condition (A) includes acidity X in terms of acetic acid and ethanol concentration Y in a medium at the start of fermentation satisfy formula (I): 0<X+Y<4.0 (I). In the formula, X represents acidity in terms of acetic acid (% (w/v)), and Y represents ethanol concentration (% (v/v)). Fermentation condition (B) includes ethanol concentration in fermentation liquid is controlled during fermentation to be more than 0% (v/v) and less than 4% (v/v).

A method of producing vinegar in which acidity in terms of acetic acid is decreased is provided. A method of producing vinegar containing fermented cellulose and acetic acid includes conducting fermentation allowing an acetic acid bacterium to mainly produce fermented cellulose under fermentation condition (A), and conducting fermentation allowing the acetic acid bacterium to mainly produce acetic acid under fermentation condition (B). Fermentation condition (A) includes acidity X in terms of acetic acid and ethanol concentration Y in a medium at the start of fermentation satisfy formula (I): 0<X+Y<4.0 (I). In the formula, X represents acidity in terms of acetic acid (% (w/v)), and Y represents ethanol concentration (% (v/v)). Fermentation condition (B) includes ethanol concentration in fermentation liquid is controlled during fermentation to be more than 0% (v/v) and less than 4% (v/v).

A fortified date fruit product includes date fruit sugar and one or more mineral phosphate nanostructures. The mineral phosphate nanostructures can be selected from one or more of calcium phosphate, zinc phosphate, and iron phosphate nanostructures, among others. The mineral phosphate nanostructures can have a particle size ranging from about 5 nm to about 100 nm, e.g., about 5 nm to about 20 nm, about 50 nm to about 100 nm, and about 75 nm to about 100 nm.

The present invention concerns an efficient way to isolate L-fucose from a fermentation broth. The L-fucose contained in the fermentation broth is produced by microbial fermentation (bacterial or yeasts). The inventive process comprises a step of removing biomass from the fermentation broth, a step of subjecting the resulting solution to at least one of a cationic ion exchanger treatment and an anionic ion exchanger treatment and a step of removing salts after the ion exchanger treatment. The process can provide L-fucose in powder form, in granulated form as well as in form of L-fucose crystals.