A demineralised whey powder is suggested which is obtainable by: (a) Separating raw milk, removing the cream; (b) Subjecting the skimmed milk such obtained to microfiltration or microdiafiltration, obtaining a whey protein-rich permeate P1 and a retentate R1 containing casein and GMP in the process; (c) Subjecting the permeate P1 to column chromatography separation, in which the lactoferrin contained therein remains on the column; (d) Subjecting the permeate, from which lactoferrin had been removed, to dialysis; and (e) Dehydrating the diluate such obtained.

Casein compositions for increasing the rate of gastric emptying following ingestion of the composition, increasing the digestibility of a protein composition, or increasing the rate of delivery of amino acids to the blood, or for increasing the blood serum concentration of free leucine in a subject, preferably to substantially the same level as whey protein, the casein being about 10 to about 100% calcium depleted, having a degree of hydrolysis less than about 1% and having an unmodified phosphorylation pattern.

Casein compositions for increasing the rate of gastric emptying following ingestion of the composition, increasing the digestibility of a protein composition, or increasing the rate of delivery of amino acids to the blood, or for increasing the blood serum concentration of free leucine in a subject, preferably to substantially the same level as whey protein, the casein being about 10 to about 100% calcium depleted, having a degree of hydrolysis less than about 1% and having an unmodified phosphorylation pattern.

Phospholipid concentration methods involve use of a dairy composition, such as buttermilk or butter serum, as a starting material. The dairy composition is subjected to a first ultrafiltration, yielding a first permeate and a first retentate. The first retentate is treated with carbon dioxide and subjected to microfiltration, yielding a second permeate and a second retentate. The second retentate is treated with carbon dioxide and subjected to a second ultrafiltration, yielding a third permeate and a third retentate. The third retentate includes at least 30 wt % phospholipids.

Phospholipid concentration methods involve use of a dairy composition, such as buttermilk or butter serum, as a starting material. The dairy composition is subjected to a first ultrafiltration, yielding a first permeate and a first retentate. The first retentate is treated with carbon dioxide and subjected to microfiltration, yielding a second permeate and a second retentate. The second retentate is treated with carbon dioxide and subjected to a second ultrafiltration, yielding a third permeate and a third retentate. The third retentate includes at least 30 wt % phospholipids.

A method for the processing a dairy protein composition in order to obtain a lactose-rich liquid composition, including an ultrafiltration step (ii) in order to obtain an ultrafiltration permeate and an ultrafiltration retentate; followed by a processing step (iv) on ion-exchange resins, including at least one pass including percolation over a cationic resin followed by percolation over an anionic resin.

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.

A process for preparing lactose-free skimmed, partially skimmed and whole milk is proposed in which: (1) the milk is pasteurized and skimmed; (2) the skimmed milk is hydrolyzed enzymatically by a lactase; (3) the hydrolyzed skimmed milk is microfiltrated to obtain an ultrafiltration retentate (RMF) and a microfiltration permeate (PMF); (4) the PMF is ultrafiltrated and an ultrafiltration retentate (RUF) and an ultrafiltration permeate (PUF) are obtained, 5) the PUF is nanofiltrated and a first nanofiltration retentate (RNF1) and a first nanofiltration permeate (PNF1) are obtained, 6) the PNF1 is nanofiltrated to obtain a second nanofiltration retentate (RNF2) and a second nanofiltration permeate (PNF2), and 7) final step: lactose-free milk is obtained by mixing one or more of the fractions deriving from one or more of the previous steps.

Provided is a process for producing a concentrated or a concentrated and sterilized milk composition, including subjecting the composition to multi-stage recirculating reverse osmosis, where during recirculating reverse osmosis (RRO), for at least part of the RRO process, a step in the RRO process, or during the entire RRO process, the RRO process is carried out at a temperature of from greater than 45° F. to 60° F., where water is removed, to produce a concentrated milk composition. The concentrated milk composition can optionally be sterilized by first heating the concentrated composition to a first elevated temperature of from 175° F. to 185° F. (and in some cases to 210° F.) within a time period of 45 seconds to produce a first heated composition.

The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.