The present invention relates to a method of producing a protein containing dairy mousse, such as a quark mousse or a yogurt mousse. In particular, the present invention relates to a method of producing whipped dairy products involving the use of an ideal whey protein solution and protein modifying enzyme in the production of dairy mousses. The invention enables the production of dairy whipped products with relatively high protein content simultaneously with relatively low carbohydrate and fat contents in which the bubbles improve the mouth feel and rheological performance of the product.

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 document describes a process for the preparation of an amino acid supplement formulation and a formulation thereof. The process comprises filtering a clarified whey protein solution with a filter having a molecular weight cut off between about 50 and 300 kDa to obtain a protein solution; dehydrating the protein solution to obtain a powder; and mixing the powder with lecithin. The present document also describes a process for the purification of a whey protein isolate, comprising filtering a clarified whey protein solution with a filter having a molecular weight cut off between about 50 and 300 kDa to obtain a protein solution; and filtering the protein solution with a filter having a molecular weight cut off between about 1 and 100 kDa to obtain a protein solution having at least one of active albumin, beta-lactoglobulin, and alpha-lactalbumin proteins.

The invention relates to a whey protein product having a ratio of whey protein to casein in the range from about 25:75 to about less than 50:50, a total protein content of at least 20% on dry matter basis, and a protein content of about 2.5 to about 8% by weight, based on the weight of the product. The product has a favourable amino acid composition and is especially suitable for athletes. The invention also relates to a method for producing a whey protein product, using microfiltration and ultrafiltration. The whey protein product is composed of the ultrafiltration retentate and a casein-containing material at a ratio of whey protein to casein of about 20:80 to about less than 50:50 and a total protein content of at least about 20% on dry matter basis.

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 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.

Methods of treating or preventing gestational diabetes mellitus (GDM) and/or treating or preventing one or more GDM-associated risks or one or more sequelae of GDM by administering one or more polar lipids, in addition to uses, compositions, and medicaments comprising one or more polar lipids to treat or prevent gestational diabetes mellitus and/or treat or prevent one or more GDM-associated risks or one or more sequelae of GDM.

Methods of treating or preventing gestational diabetes mellitus (GDM) and/or treating or preventing one or more GDM-associated risks or one or more sequelae of GDM by administering one or more polar lipids, in addition to uses, compositions, and medicaments comprising one or more polar lipids to treat or prevent gestational diabetes mellitus and/or treat or prevent one or more GDM-associated risks or one or more sequelae of GDM.

A method of stabilizing a fermented beverage and controlling an alcohol content within the fermented beverage are provided. A method of stabilizing the fermented beverage may include fermenting a beverage base to produce the fermented beverage. The fermented beverage may be filtered to remove residual yeast within the fermented beverage.