The present invention relates to a method for concentrating aqueous solutions of human milk oligosaccharides, in which an aqueous solution comprising at least one human milk oligosaccharide is subjected to a reverse osmosis process by means of a reverse osmosis membrane and is thereby concentrated to a final osmotic pressure of at least 70 bar measured with a freezing point osmometer. Moreover, the present invention refers to an according use of a reverse osmosis membrane, a corresponding reverse osmosis system containing such a membrane and a spray-dried HMO product obtainable by the method.

The present invention relates to a method for concentrating aqueous solutions of human milk oligosaccharides, in which an aqueous solution comprising at least one human milk oligosaccharide is subjected to a reverse osmosis process by means of a reverse osmosis membrane and is thereby concentrated to a final osmotic pressure of at least 70 bar measured with a freezing point osmometer. Moreover, the present invention refers to an according use of a reverse osmosis membrane, a corresponding reverse osmosis system containing such a membrane and a spray-dried HMO product obtainable by the method.

The present application relates to a method for preparing a dairy product based on the principle of forward osmosis, the concentrated dairy product prepared by the above method, and a continuous forward osmosis membrane system. Multiple concentration of the target solution is achieved by controlling the osmotic pressure difference between the solutions on both sides of the forward osmosis membrane, no heat source or strong external pressure is introduced, and the main nutrient content and nutrient ratio of the target solution are maintained. Compared with a reverse osmosis membrane concentration and a freeze concentration, the forward osmosis membrane concentration can greatly increase the concentration multiple of the dairy product, reduce the unit energy consumption, save the running cost. The scaled treatment of dairy product concentration is realized, and the microbial indicators, physical and chemical indicators and nutritional indicators of concentrated dairy products can meet the requirements of relevant standards.

The present application relates to a method for preparing a dairy product based on the principle of forward osmosis, the concentrated dairy product prepared by the above method, and a continuous forward osmosis membrane system. Multiple concentration of the target solution is achieved by controlling the osmotic pressure difference between the solutions on both sides of the forward osmosis membrane, no heat source or strong external pressure is introduced, and the main nutrient content and nutrient ratio of the target solution are maintained. Compared with a reverse osmosis membrane concentration and a freeze concentration, the forward osmosis membrane concentration can greatly increase the concentration multiple of the dairy product, reduce the unit energy consumption, save the running cost. The scaled treatment of dairy product concentration is realized, and the microbial indicators, physical and chemical indicators and nutritional indicators of concentrated dairy products can meet the requirements of relevant standards.

Provided is a method for the purification of a sialyllactose from other carbohydrates, characterized in that the method comprises the steps of subjecting an aqueous solution containing the sialyllactose to two membrane filtration steps using different membranes, a membrane having a molecular weight cut-off of between about 300 Dalton to about 500 Dalton and a membrane having a molecular weight cut-off of between about 600 Dalton to about 800 Dalton.

The present invention relates to a method for the manufacture of a cream cheese, the method comprising: (i) providing a first dairy liquid; (ii) fermenting the first dairy liquid to form a first acidified dairy liquid; (iii) providing a second dairy liquid; (iv) acidifying the second dairy liquid with citric acid to form a second acidified dairy liquid; (v) combining the first acidified dairy liquid and the second acidified dairy liquid to form a cream cheese.

Disclosed are processes for producing high protein, Greek yogurt products. Such processes can include a step of concentrating a skim milk product to produce a protein-enriched milk fraction, which then can be combined with one or more additional milk fractions to form a yogurt base. The yogurt base is inoculated with a yogurt culture and fermented, and at least a portion of the acid whey is removed from the fermented product using a ceramic ultrafiltration membrane system to form the Greek yogurt product.

An aseptically packed long shelf-life milk product comprising about 3 mg furosine/kg milk product to about 9 mg furosine/kg milk product; a plasmin activity of 0 mol/g*h; about 0.20 g/100 ml to about 0.35 g/100 ml of native -lactoglobulin; about 0.06 g/100 ml to about 0.11 g/100 ml of -lactalbumin, and a tyrosine equivalent of most 50 mg/L after 135 days storage time.

A method for producing a first milk product having a first fat content and a second milk product having a second fat content. The method includes separating raw milk into cream and skim milk, diverting a first part of the cream into a first cream pipe, and a second part of the cream into a second cream pipe, dividing the skim milk in the main skim milk pipe, such that a first part of the skim milk flows into a first skim milk pipe and a second part of the skim milk flows into a second skim milk pipe. Flow rates for the two cream parts and the skim milk parts are determined, and valves are adjusted based on the determined flow rates, such that the milk products are obtained when mixing the cream and skim milk parts.

Provided herein is a method for producing alcohol. The method comprises fermenting milk permeate with yeast to produce a fermented broth comprising the ethanol. The fermented broth is then subjected to distillation to obtain a concentrated ethanol-enriched vapour having at least 50% v/v ethanol. From the ethanol-enriched vapour resulting from the distillation, an ethanol product is produced that is a biofuel or a potable spirit. The disclosure also provides a unique potable spirit composition produced from such process.