Processing of milk raw material produces a dairy salt. Preliminary treatment of the milk raw is carried out, with pasteurization and its concentration by nanofiltration through a filter with a pore size of 0.001-0.01 m, subsequent filtration of the obtained nanofiltration permeate through a membrane module with a pore size of 0.0001-0.001 m of a reverse osmosis unit, electrodialysis of the obtained RO retentate, concentration of the concentrate or its concentration and drying. The dairy salts may be manufactured and used to salt food products, beverages, granulated cottage cheese, potato chips, crackers, and dips. A masking fraction with organic acid, amino acid, fatty acid, and sugar portions successfully hides the off-notes otherwise associated with potassium compositions. Food products salted with any of the dairy salts described herein achieve reduced sodium content without compromising flavor.

Methods for preparation of plant-based whey protein concentrates are provided. Also provided are the plant-based whey protein concentrates made using the methods. The methods utilize an enzymatic reaction to reduce the molecular weight of soluble carbohydrates in a plant-based whey and a single nanofiltration/ultrafiltration and/or diafiltration step to separate soluble non-protein components from the proteins.

A low-mineral quark matrix is suggested, which is obtainable by (a) subjecting raw milk to heat treatment, separating the cream, (b) subjecting the skimmed milk such obtained to an ultrafiltration step and/or a reverse osmosis step, producing a retentate R1, which represents a dairy protein concentrate, and a permeate P1, (c) subjecting the permeate P1 to an electrodialysis step, producing a salt-depleted diluate D1, (d) combining the diluate D1 with the retentate R1, (e) subjecting the combination product such obtained to heat treatment until denaturation sets in, (f) fermenting the denaturation product such obtained by the addition of starter cultures and rennet, and (g) adjusting or standardising the fermentation product such obtained to defined dry matter and protein contents.

A quark matrix having improved taste characteristics is suggested, which is obtainable by (a) subjecting raw milk to heat treatment, separating the cream, (b) subjecting the skimmed milk such obtained to a microfiltration step, obtaining a first retentate R1, which represents a first dairy protein concentrate, and a first permeate P1, (c) subjecting the permeate P1 to an ultrafiltration step and/or a reverse osmosis step, obtaining a second retentate R2, which represents a second dairy protein concentrate, and a second permeate P2, (d) subjecting the permeate P2 to an electrodialysis step, obtaining a salt-depleted diluate D1, (e) combining the diluate D1 with the retentate R1, (f) subjecting the combination product such obtained to heat treatment until denaturation sets in, (g) fermenting the denaturation product such obtained by adding starter cultures and rennet, and (h) adjusting the fermentation product such obtained to defined dry matter and protein contents.

A quark matrix having improved taste characteristics is suggested, which is obtainable by (a) subjecting raw milk to heat treatment, separating the cream, (b) subjecting the skimmed milk such obtained to an ultrafiltration step, a microfiltration step, and/or a reverse osmosis step, producing a high-protein retentate R1 and a high-lactose permeate P1 in the process, (c) enriching the retentate with an amount of lactose which corresponds to the amount that had been separated in the ultrafiltration step as permeate before, (d) subjecting the enrichment product such obtained to heat treatment until denaturation sets in, (e) fermenting the denaturation product such obtained by adding starter cultures and rennet, and (f) adjusting the fermentation product such obtained to defined dry matter and protein contents.

Methods are provided for treating high solids concentrated milk products to delay gelation of the concentrated milk products by minimizing the rate at which the viscosity of the concentrates increases during cold storage. By another approach, the methods described herein are effective to substantially reduce the viscosity of the concentrated milk products. The methods described herein advantageously increase the length of time the high solids milk concentrates remain fluid and pumpable during refrigerated shelf-life. The high solids concentrated milk products treated with the methods provided herein include about 33 to about 43 percent total solids. By one approach, the high solids concentrated milk products have a pH of about 4.6 to about 6.7, and include salt at about 0.25 to about 6 percent by weight of the concentrate.

A method of producing sialyloligosaccharides a sialyloligosaccharides-containing source that also contains carbohydrates and minerals. The process includes subjecting the source to a temperature of from about 67 C. and (i) filtration with a heat-resistant filter at a temperature of about 35 to about 95 C. to produce a first retentate and first permeate, or (ii) centrifugal separation to produce a light phase and a heavy phase and filtration of the light phase at a temperature of about 50 to about 70 C. to produce a first retentate and first permeate, (b) nanofiltration of the first permeate, or nanofiltration and diafiltration of the first permeate, to produce a second retentate and second permeate, and (c) concentration of the second retentate, to produce a sialyloligosaccharide-containing extract. Additionally, the invention relates to a sialyloligosaccharide-enriched composition comprising at least 3-sialyllactose and 6-sialyllactoseand its use in, for example, nutritional and infant formulas, and for maintaining or improving cognitive function.

A method of producing sialyloligosaccharides a sialyloligosaccharides-containing source that also contains carbohydrates and minerals. The process includes subjecting the source to a temperature of from about 67 C. and (i) filtration with a heat-resistant filter at a temperature of about 35 to about 95 C. to produce a first retentate and first permeate, or (ii) centrifugal separation to produce a light phase and a heavy phase and filtration of the light phase at a temperature of about 50 to about 70 C. to produce a first retentate and first permeate, (b) nanofiltration of the first permeate, or nanofiltration and diafiltration of the first permeate, to produce a second retentate and second permeate, and (c) concentration of the second retentate, to produce a sialyloligosaccharide-containing extract. Additionally, the invention relates to a sialyloligosaccharide-enriched composition comprising at least 3-sialyllactose and 6-sialyllactoseand its use in, for example, nutritional and infant formulas, and for maintaining or improving cognitive function.

The present disclosure provides devices and methods for obtaining protein-enriched fractions from human milk. As provided herein, the present disclosure encompasses a device, comprising a delipidation unit for reducing lipid content in the human or animal milk to obtain delipidated milk and a protein-enrichment unit for increasing a protein concentration of the delipidated milk to obtain the protein-enriched fraction.

A method of increasing height in a pediatric subject comprises enterally administering an exosome-enriched product comprising intact bovine milk-derived exosomes to the pediatric subject in need thereof. A method of promoting linear bone growth in a pediatric subject comprises enterally administering an exosome-enriched product comprising intact bovine milk-derived exosomes to the pediatric subject in need thereof. A method of obtaining an exosome-enriched product from cheese whey comprises subjecting the cheese whey to microfiltration (MF), ultrafiltration (UF), and diafiltration (DF) steps, wherein the MF, UF, and DF steps employ, successively, membranes with cut off values which gradually decrease in size with each filtration step, wherein the cheese whey is sweet cheese whey and has a pH from about 6.0 to about 6.5.