The invention relates to a method of separating components from milk and utilizing the separated components to form a fermentable composition such as yogurts. The present invention relates to nutritional milk compositions and products which are designed to include per serving size a specified percentage range of one or more components separated from milk. The compositions of the present invention can optionally include non-essential but nutritionally functional components.

The invention relates to a method of separating components from milk. The invention also relates to compositions prepared from the separated components. The present invention relates to nutritional milk compositions and products which are designed to include per serving size a specified percentage range of one or more components separated from milk. The compositions of the present invention can optionally include non-essential but nutritionally functional components. The complete nutritional milk compositions of the present invention can be provided as unflavored milks, flavored milks, ice creams, yogurts and milk powders.

Disclosed are methods for preparing dairy compositions using an ultrafiltration step and a nanofiltration step, followed by diafiltration of the nanofiltration retentate, and then at least one of a reverse osmosis and a forward osmosis step.

Embodiments of the invention as described herein relate to reduced sugar dairy products, and compositions including such products, which can offer the nutritional benefits of dairy consumption without the consumption of sugar, and methods for producing the same. Some embodiments relate to reduced protein, reduced sugar dairy products or high protein, reduced sugar dairy products, either with or without one or more mineral salt to modify perceived mouthfeel. In some embodiments, the reduced sugar dairy products can include beverages, concentrates, or powders. Further embodiments relate to methods for producing reduced sugar dairy products.

The present invention relates to the use of specific milk protein fractions as a source of osteopontin, and to the use of said milk protein fractions to optimise the osteopontin concentration in a synthetic nutritional composition for an infant or child. The invention further relates to the use of said synthetic nutritional composition for an infant or child to support and/or optimise growth and development, immune response, galactose metabolism and cytoskeleton remodeling. The invention also relates to a low-protein synthetic nutritional composition for an infant or child comprising the milk protein fractions.

The present invention relates to a method of removing calcium citrate from a liquid dairy stream. In particular, the present invention relates to a method of removing calcium citrate from a liquid dairy stream wherein the liquid dairy stream has a pH below 6.2 or is optionally adjusted to be below 6.2, and wherein said liquid dairy stream having a pH below 6.2 is subjected to a step of precipitation of calcium citrate. Subsequently, the precipitated calcium citrate can be separated.

Dairy products are produced by subjecting a starting dairy material to nanofiltration to remove monovalent ions to produce an ion-depleted dairy permeate; passing the ion-depleted dairy permeate through an ion exchange column and subsequently with a sodium-containing eluting solution to produce sodium phosphate and sodium citrate derived from the starting material; concentrating the sodium phosphate and sodium citrate; and combining the concentrated sodium phosphate and sodium citrate with dairy components. The dairy product contains an amount of the concentrated sodium phosphate and sodium citrate sufficient to cause fat in the dairy product to be emulsified and protein in the dairy product to be hydrated. In addition or alternatively, a dairy by-product stream may be subjected to ion exchange to remove calcium therefrom; concentrated, and combined with dairy materials naturally containing phosphate and citrate in order to adjust the citrate+phosphate-to-calcium ratio to reach an emulsified dairy product.

The present invention provides a process of producing a lactose concentrate, said process comprising the step of subjecting a partially demineralised aqueous lactose isolate to electrodialysis to produce a biotin-reduced lactose isolate containing at least 90% lactose by weight of dry matter and less than 2 mg ash per gram of lactose, and containing: 0.02-1.5 mg sodium per gram of lactose; 0.02-2 mg potassium per gram of lactose; 0.05-1.5 mg chloride per gram of lactose; 0.01-0.25 g biotin per gram of lactose. The present invention also relates to a demineralised lactose concentrate having a reduced biotin content that can be produced by the aforementioned process. The invention further relates to an oligosaccharide-enriched biotin-reduced fraction that is obtained when lactose is separated before or after the electrodialysis step.