A zero-sugar and zero-net carb dairy product includes a washed fermented dairy material. Separation technology for the removal of sugars and organic acids from a fermented dairy material to produce the zero-sugar and zero-carb dairy product includes the repetition of a wash cycle involving a dilution step and a separation step. The separation technology achieves at least an 60% reduction in total sugars, at least an 80% reduction in organic acids and at least a 60% reduction in total carbohydrates. The zero-sugar and zero-net carb dairy product has a protein to carbohydrate ratio at least double that of conventional low-carb dairy products.

A dairy product that is fruit-flavored and reduced in sugar includes a washed fermented dairy material and a washed fruit-based material. Separation technology for the removal of sugars from a fermented dairy material and a fruit-based material to produce the dairy product includes the repetition of a wash cycle involving a dilution step and a separation step. The separation technology achieves at least a 10% reduction in total sugars.

Disclosed are dairy products fortified with dairy minerals and methods of making the dairy products. The fortified dairy products exhibit enhanced fresh dairy flavor notes. In one aspect, the fortified dairy product is a concentrated dairy liquid. In another aspect, the fortified dairy product is a cheese product, such as cream cheese, processed cheese, or cultured cheese.

The invention relates to a process for the purification of a neutral human milk oligosaccharide (HMO) from a fermentation broth, the process comprising the steps of: (i) separating biomass from the fermentation broth to provide a cmde solution; (ii) treating the crude solution with: (a) a cation-exchange material; (b) an anion-exchange material; and (c) a cation-exchange adsorbent resin; thereby obtaining a purified solution containing the neutral human milk oligosaccharide. Further, the invention relates to a process for fermentatively producing HMO in a fermentation broth and purifying the HMO from the broth.

Disclosed are processes for producing cultured dairy products, such as yogurt, that are shelf-stable without refrigeration. Such processes can include contacting a milk base having from 0.5 to 1.9 wt. % milk sugar with a lactic acid bacteria culture and aseptically packaging in a container, followed by storage under conditions suitable to result in a pH of less than 4.7.

Disclosed are processes for producing cultured dairy products, such as yogurt, that are shelf-stable without refrigeration. Such processes can include contacting a milk base having from 0.5 to 1.9 wt. % milk sugar with a lactic acid bacteria culture and aseptically packaging in a container, followed by storage under conditions suitable to result in a pH of less than 4.7.

A method of preparing a low calorie, Lactose-free and Phosphorus-reduced milk with multiple filtration, centrifugation, carbonation and phase separation steps to remove Lactose and Phosphorus from milk including skim milk. The method includes a filtration apparatus to employ ultrafiltration to remove Lactose and any component of Lactose. Ultra-Centrifugation is used additionally to increase and complete the removal of Lactose and to facilitate the reduction of Phosphorous in the final milk preparation. The process eliminates the conventional use of lactase enzyme to hydrolyze Lactose into its simple sugar components.

Described herein are liquid, concentrated or dried lactose-free skim milk products or lactose-free, fat containing milk products that exhibit stability during thermal processing and storage as a result of the reductive carbohydrate to milk protein ratio of the milk products. The osmolality of the lactose-free milk products described herein also enable improved nutritional availability when compared to commercially available lactose hydrolysed milk products.

Described herein are liquid, concentrated or dried lactose-free skim milk products or lactose-free, fat containing milk products that exhibit stability during thermal processing and storage as a result of the reductive carbohydrate to milk protein ratio of the milk products. The osmolality of the lactose-free milk products described herein also enable improved nutritional availability when compared to commercially available lactose hydrolysed milk products.

A method of producing a low-lactose milk protein concentrate comprising the steps of providing a starting liquid milk protein concentrate, pre-treating the milk protein concentration by ultra-sonication, and treating the pre-treated milk protein concentration by diafiltration to provide a calcium depleted low-lactose milk protein concentrate. The process of the invention provides a milk protein concentrate with high levels of protein, less than 1% lactose, and a calcium level that is depleted by at least 20% compared with an untreated milk protein concentrate.