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.

The invention relates to the manufacture of a pasta filata cheese comprising a moisture content of at least about 55% by weight, a solids-non-fat content of up to about 45% by weight, the solids-non-fat comprising at least about 70% by weight protein, the protein comprising at least about 65% by weight casein, and a mineral content comprising a total divalent cation content of about 25 to about 75 mMol of divalent cations/100 g casein, and a total monovalent cation content of about 100 to about 250 mMol monovalent cations/100 g casein, and a total cation content of about 150 to about 300 mMol total cations/100 g casein.

The invention relates to the manufacture of a pasta filata cheese comprising a moisture content of at least about 55% by weight, a solids-non-fat content of up to about 45% by weight, the solids-non-fat comprising at least about 70% by weight protein, the protein comprising at least about 65% by weight casein, and a mineral content comprising a total divalent cation content of about 25 to about 75 mMol of divalent cations/100 g casein, and a total monovalent cation content of about 100 to about 250 mMol monovalent cations/100 g casein, and a total cation content of about 150 to about 300 mMol total cations/100 g casein.

Methods and systems are provided for separation and/or purification of biomolecule(s) from a solution and for demineralization of a solution containing biomolecule(s) and ion(s). The methods and systems described herein include one or more ion exchange membrane(s), (e.g., ion exchange membrane(s) capable of water splitting), in an electrochemical cell, from which bound biomolecule(s) or ion(s) may be recovered from the membrane and separated from other components present in the solution by reversing the polarity of the electrodes. Using methods and systems described herein, biomolecules (e.g., whey proteins and lactose), and ions (e.g., milk salts), are able to be separated and recovered in their native forms with high biological value as premium food grade products. Methods and systems described herein offer a significant advantage over traditional processes used (e.g., in the food and beverage industry), for cost effective and chemical-free processing/extraction of valuable products from complex solutions such as whey.

Methods and systems are provided for separation and/or purification of biomolecule(s) from a solution and for demineralization of a solution containing biomolecule(s) and ion(s). The methods and systems described herein include one or more ion exchange membrane(s), (e.g., ion exchange membrane(s) capable of water splitting), in an electrochemical cell, from which bound biomolecule(s) or ion(s) may be recovered from the membrane and separated from other components present in the solution by reversing the polarity of the electrodes. Using methods and systems described herein, biomolecules (e.g., whey proteins and lactose), and ions (e.g., milk salts), are able to be separated and recovered in their native forms with high biological value as premium food grade products. Methods and systems described herein offer a significant advantage over traditional processes used (e.g., in the food and beverage industry), for cost effective and chemical-free processing/extraction of valuable products from complex solutions such as whey.

The invention relates to a process for the production of well-preserving lactose-free and low-lactose milk products. The process of the invention is characterized by separating the sugars and proteins in a raw material, thermally treating them in such a manner that the plasmin enzyme system and other proteolytic enzymes are inactivated, and combining the fractions and other preparation agents into a drink with a required composition and properties.

The present disclosure provides devices, systems, kits and methods useful for quantitation of biomolecules such as intact proteins and nucleic acids.

Process for the treatment of a sweet whey material (SWM) containing cGMP (caseinoGlycoMacroPeptide), comprising the following steps: Decationising the SWM material so as to obtain a sweet whey SW having a pH value of 1 to 4.5; Treating said SW in a fluidized bed reactor comprising a volume of an anionic resin, at 10 to 18 C., wherein said SW contacts said resin so that the resin absorbs between 0% and 100% of the cGMP present in the SW; and Recovering a protein material; Wherein the treating is such that the resin absorbs 30 to 45 g/L of the cGMP present in the sweet whey. Method for producing a protein material from a SWM cGMP, said protein material having a targeted tryptophan/threonine (Trp/Thr) ratio, comprising the following steps: Implementing the treating process twice, wherein the resins absorbs P1 of the cGMP, obtaining a first protein material having Trp/Thr1 and wherein the resins absorbs a percentage P2 of the cGMP, obtaining a second protein material having Trp/Thr2; Drafting the linear calibration curve in a graph (cGMP %; Trp/Thr) by positioning (Trp/Thr1;P1) and (Trp/Thr2; P2) and drawing a line through these two plots; Determining the specific ratio of cGMP present in the SW that the resin should absorb with respect to the targeted Trp/Thr by the calibration curve; and Implementing the process of the invention on the SWM wherein the resins absorbs the specific ratio of cGMP, so that to obtain the protein material having the targeted Tp/Thr.

Process for the treatment of a sweet whey material (SWM) containing cGMP (caseinoGlycoMacroPeptide), comprising the following steps: Decationising the SWM material so as to obtain a sweet whey SW having a pH value of 1 to 4.5; Treating said SW in a fluidized bed reactor comprising a volume of an anionic resin, at 10 to 18 C., wherein said SW contacts said resin so that the resin absorbs between 0% and 100% of the cGMP present in the SW; and Recovering a protein material; Wherein the treating is such that the resin absorbs 30 to 45 g/L of the cGMP present in the sweet whey. Method for producing a protein material from a SWM cGMP, said protein material having a targeted tryptophan/threonine (Trp/Thr) ratio, comprising the following steps: Implementing the treating process twice, wherein the resins absorbs P1 of the cGMP, obtaining a first protein material having Trp/Thr1 and wherein the resins absorbs a percentage P2 of the cGMP, obtaining a second protein material having Trp/Thr2; Drafting the linear calibration curve in a graph (cGMP %; Trp/Thr) by positioning (Trp/Thr1;P1) and (Trp/Thr2; P2) and drawing a line through these two plots; Determining the specific ratio of cGMP present in the SW that the resin should absorb with respect to the targeted Trp/Thr by the calibration curve; and Implementing the process of the invention on the SWM wherein the resins absorbs the specific ratio of cGMP, so that to obtain the protein material having the targeted Tp/Thr.