The invention relates to improved acid whey compositions, having an improve lactose content and stability. The invention also relates to processes of making such compositions.

Provided is a composition for preventing or improving impaired renal function, containing Bifidobacterium breve as an active ingredient. The composition for preventing or improving impaired renal function is capable of reducing blood creatinine levels. The composition for preventing or improving impaired renal function can also be used in a pharmaceutical composition or a food or beverage product composition.

The invention concerns a sweetened strained fermented dairy product comprising a dairy material, at least one steviol glycoside, at least one additive selected from a polysaccharide of fructose units and a salt. The product may further comprise a lactase enzyme.

The invention concerns a sweetened dairy product comprising a dairy material, at least one steviol glycoside, and a lactase enzyme.

The invention concerns a sweetened dairy product comprising a fermented dairy composition, and a specific steviol glycoside composition comprising Rebaudioside B. The invention also concerns specific steviol glycoside compositions comprising Rebaudioside B. The fermented dairy composition may comprise lactase and may be strained fermented dairy composition.

The invention concerns a sweetened dairy product comprising a dairy material, at least one steviol glycoside, at least one additive selected from a polysaccharide of fructose units and a salt.

Novel cheese products and methods of producing such cheese products that include a biogenerated exopolysaccharide (EPS) formed in-situ and separate from the main cream cheese fermentation. In some approaches, the methods and cheese products herein build a unique texture and/or microstructure that permits the cheese to utilize a simplified ingredient line while still mimicking the desired organoleptic characteristics of more-conventional, full-ingredient cheese.

A method of producing a beverage base or a component for a beverage or a food, providing Greek yogurt acid whey which has been obtained by separating the whey from Greek yogurt during a manufacturing process for the Greek yogurt; removing from the acid whey particulate material having a particle size of greater than 10 m; filtering the whey, directly or indirectly thus obtained to remove from the whey any bacteria and germinated bacterial spores therein having a molecular mass of at least 10,000 Daltons, the filtering being through a filter having a pore size of no greater than 1 m; and filtering the whey, directly or indirectly thus obtained to remove from the whey any enzymes therein having a molecular mass of at least 1,000 Daltons, the filtering being through a filter having a pore size of no greater than 0.1 m.

A process for the coupled production of sweet whey and lactic acid from acid whey is suggested, comprising the following steps: (a) providing acid whey having a lactic acid content of about 0.1 to about 1% by weight; (b) nanofiltration of the acid whey, obtaining a first permeate P1 and a first retentate R1; (c) optionally, redilution of the first retentate R1 with water to reconstitute the initial dry matter content, and preparation of the second nanofiltration step; (d) nanofiltration or nano-diafiltration of the retentate R1, obtaining a second permeate P2 and sweet whey as a second retentate R2; (e) combining the two permeates P1 and P2 and subjecting the mixture to reverse osmosis, obtaining a third permeate P3 which, substantially, only contains water, and a concentrate of lactic acid as a third retentate R3.

The invention relates to a process for producing a nutritional product comprising fermented whey protein by subjecting an aqueous medium comprising non-digestible oligosaccharides and either whey protein concentrate (WPC) or whey protein isolate (WPI) to at least one strain of lactic acid bacteria and optionally yeast. Compared to acidified whey protein drinks, a drink based on fermented whey has a better taste due to the broader acid spectrum and does not need separate acid addition for obtaining an ambient stable product.