Improving the balance of beneficial gut microbiota of an animal by providing a composition containing beta-casein, wherein at least 75% by weight of the beta-casein is a beta-casein variant that has a proline at position 67 of the beta-casein amino acid sequence.

The present invention relates to a filling composition comprising an aqueous phase comprising water, glycerin and sorbitol, and a fat phase, wherein the filling composition further comprises of a dairy powder, whey and starch. The invention also relates to a method for preparing such a filling composition. When used in a baked product, this filling composition has little or no oil leaking, little or no spread and low water activity. At the same time, the filling composition is creamy and flavorful.

The present invention relates to a filling composition comprising an aqueous phase comprising water, glycerin and sorbitol, and a fat phase, wherein the filling composition further comprises of a dairy powder, whey and starch. The invention also relates to a method for preparing such a filling composition. When used in a baked product, this filling composition has little or no oil leaking, little or no spread and low water activity. At the same time, the filling composition is creamy and flavorful.

The present invention pertains to a method of producing high fat milk fat globule concentrates by microfiltration, to the concentrates obtained by the method, to a process of producing butter-like milk fat products and to the obtained butter-like milk fat products.

The present invention pertains to a method of producing high fat milk fat globule concentrates by microfiltration, to the concentrates obtained by the method, to a process of producing butter-like milk fat products and to the obtained butter-like milk fat products.

The present invention relates to creams and methods of producing creams comprising protein aggregates which contribute to the improvement of creaminess, mouthfeel and texture. The creams comprise caseins and whey proteins in the ratio of 90:10 to 60:40, wherein the caseins/whey protein aggregates have a volume-based mean diameter d(4,3) of 5-30 micrometer as measured by laser diffraction. The process for preparing a cream comprising the steps of: a) providing a liquid cream at a temperature below 25 C., said cream comprising caseins and whey proteins in the ratio of 90:10 to 60:40; b) adjusting the pH of the cream provided in step a) in the range of 5.7 to 6.4; c) subjecting the cream obtained in step b) to a heat sterilization treatment at a temperature above 100 C.; d) cooling the cream obtained in step c) below 70 C. Food compositions are also claimed.

The present invention relates to creams and methods of producing creams comprising protein aggregates which contribute to the improvement of creaminess, mouthfeel and texture. The creams comprise caseins and whey proteins in the ratio of 90:10 to 60:40, wherein the caseins/whey protein aggregates have a volume-based mean diameter d(4,3) of 5-30 micrometer as measured by laser diffraction. The process for preparing a cream comprising the steps of: a) providing a liquid cream at a temperature below 25 C., said cream comprising caseins and whey proteins in the ratio of 90:10 to 60:40; b) adjusting the pH of the cream provided in step a) in the range of 5.7 to 6.4; c) subjecting the cream obtained in step b) to a heat sterilization treatment at a temperature above 100 C.; d) cooling the cream obtained in step c) below 70 C. Food compositions are also claimed.

The present invention relates to a liquid dairy concentrate for mixing with an aqueous medium to form a beverage, the concentrate comprising casein and at least 5 wt % fat, wherein a ratio of fat to casein is from 3:1 to 18:1.

The present invention relates to a liquid dairy concentrate for mixing with an aqueous medium to form a beverage, the concentrate comprising casein and at least 5 wt % fat, wherein a ratio of fat to casein is from 3:1 to 18:1.

An object of the present invention is to provide an oil-in-water emulsion in which strange flavors derived from food and beverages, especially the strange flavors derived from a plant-based milk, a plant-based fermented milk, or an animal protein are suppressed without impairing the whole flavor. It has been found that the use of an oil-in-water emulsion containing a randomly interesterified oil and/or fat having a specific fatty acid composition suppresses the strange flavors derived from food and beverages.