The present invention relates to a new dry, expanded milk-based snack food product; it also relates to a method for the preparation thereof and to uses thereof.

The present invention pertains to a stabiliser-free cottage cheese, a thickened, stabiliser-free dairy liquid which is suitable as dressing for the cottage cheese and to methods of producing both the thickened dairy liquid and the cottage cheese.

The present invention relates to a liquid milk fortifier composition for administration to infants, which fortifier composition comprises lipids in an amount of above 75% of the caloric content. The fortifier may be administrated to infants either as a supplement to human breast milk or to infant formulas. The present invention also relates to the use of the fortifier composition as well as a kit of parts for use in providing a lipid and/or calorie adapted body weight dependent nutrition to infants.

Compositions comprising magnesium enriched liquids re provided. Specifically, compositions comprising magnesium enriched milk and/or milk product, wherein a concentration of magnesium ions in said milk and/or milk product ranges from 8 mM to 25 mM, and methods of producing the same, are provided.

The invention relates to pasteurized ready-to-drink refrigerated fresh milks based on evaporation of raw cow's milk, making said milk products notably thicker, creamier, richer in taste, and more nutrient dense.

The invention also relates to a method for preparing said milks.

It is generally assumed that fresh milk fat is one of the most important constituents in contributing to the desirable flavor of fresh milk, and little attention has been given to the contribution of SNF to fresh milk's flavor.

The richness and creaminess of fresh milk based on evaporation of raw milk as described in the prevent invention, is the result of the significant increase in SNF obtained by the removal of water.

The present invention discloses an ultrasound-electrode-nano-porous membrane coupling hydrogen production and sterilization system, which comprises a vessel and a plurality of hydrogen production units arranged in the vessel. The hydrogen production unit comprises a cavity, and a broadband ultrasonic generator and a circular hydrogen production electrode located in the cavity. The circular hydrogen production electrode wraps around the broadband ultrasonic generator. A bottom membrane at the bottom of the cavity is hydrophobic at the inner side and hydrophilic at the outer side, and a side membrane of the cavity is hydrophilic at the inner side and hydrophobic at the outer side and is mounted vertically or obliquely upwards by an angle of 0-45 degrees. The system has the functions of continuously and efficiently facilitating self-circulation micro-flow of a liquid system, hydrogen dissolution (as nano-bubbles), conversion from the interface to the bulk phase and dispersion of bubbles, sterilization and others.

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.

A pharmaceutical composition for preventing and treating liver diseases, includes cromolyn or a pharmaceutically acceptable salt thereof as an active ingredient.

A packaged product containing essentially a ready-to-drink dairy based shelf-stable beverage composition is disclosed. The beverage provides a pleasant aerated texture by hand shaking.

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.