A process for manufacturing semi-hard cheese, wherein skimmed milk enriched in fat and proteins, but depleted in lactose is subjected to coagulation without the need for pre-drainage of whey and any washing operations.

A low-bacteria milk powder with a WPNI of at least 2 is suggested, obtainable by (a) providing a milk component; (b) optionally, separating the cream from the milk component; (c) subjecting the milk component from which the cream had been optionally separated to microfiltration, obtaining a low-bacteria permeate P1 and a bacteria-contaminated retentate R1; (d) mixing the permeate with a liquid lipid phase and a solid active agent phase; (e) optionally, subjecting the mixture obtained in step (d) to a temperature treatment; and (f) processing the mixture of step (d) or (e) that had optionally been temperature-treated, obtaining a dry powder.

The present invention relates to a method for treating raw human milk to produce treated human milk having undetectable levels of bacteria. The milk is skimmed to produce skim human milk then subjected to microfiltration to yield a filtrate which has undetectable levels of bacteria, including Bacillus cereus. The resultant human milk can be further processed, used and/or sold.

The present invention relates to a method of preparing cottage cheese wherein the amount of acid whey as a by-product is reduced and the production time in the cheese vat is reduced.

The present invention relates to a method of preparing sour dairy products wherein the amount of acid whey as a by-product is considerably reduced. In particular, the sour dairy products are concentrated fermented milk products including all kinds of strained yoghurt such as Greek yoghurt, labneh and skyr, as well as fresh cheeses such as cream cheeses and quark, and other products which are concentrated after fermentation.

The present invention provides a novel process for preparing fortified milk compositions from whole mammalian milk. The process of the present invention generally involves converting dried mammalian milk into a fats-enriched fraction, a protein-enriched fraction, and a carbohydrate-enriched fraction. The process comprises treating the dried milk with a fats extracting agent to provide a fats-enriched fraction, and a residual fraction comprising proteins and carbohydrates; separating said fats-enriched fraction from the residual fraction; and removing the fats extracting agent from the separated fats-enriched fraction to produce a dry fraction of oily, fats-enriched material and a fraction enriched in proteins and carbohydrates.

A system and process of producing extended fresh, ambient fresh, milk while harvesting desired components from the milk is disclosed. The system and process use substantially less pressure and low heat that can capture and segregate many beneficial components such as proteins, as well as advantageously harvesting IgG, while still obtaining extended fresh milk, ambient fresh milk equivalent to the shelf life associated with conventional UHT processing, and all at a substantially lower cost.