The invention pertains to a process for simultaneous producing an infant formula product and an acidic dairy product from defatted animal milk, comprising (a) processing the milk into a casein stream, a whey protein stream and a lactose stream, by: (i) subjecting the defatted animal milk to a filtration step over a microfiltration membrane capable of retaining bacteria and permeating milk proteins, to provide a debacterialized milk as permeate; (ii) subjecting the permeate originating from step (i) to a filtration step over a microfiltration membrane capable of retaining casein and permeating whey proteins, to provide a casein stream as retentate and a permeate comprising whey protein; (iii) fractionating the permeate originating from step (ii) into a whey protein stream and a lactose stream; (b) combining part of the casein stream, at least part of the whey protein stream originating from step (a) and a lactose source to obtain a recombined stream, wherein the lactose source comprises acid whey; (c) using the recombined stream originating from step (b) in the manufacture of the infant formula product; (d) using part of the casein stream originating from step (a) in the manufacture of the acidic dairy product. The invention further concerns the infant formula product obtainable by step (c) of the process according to the invention, and to the acidic dairy product obtainable by step (d) of the process according to the invention.

The invention provides natural cheese and a method for making natural cheese with specific texture attributes.

Methods for converting cow's milk into a low pH, ready to drink yogurt product having the compositional attributes of human milk include combinations of ultrafiltration, nanofiltration, reverse osmosis, and diafiltration using microfiltration membranes, followed by heat treatment and fermentation.

Methods of making a zero sugar dairy-based food product and a zero sugar dairy-based food product are provided. The dairy-based food product includes a protease, an acyl transferase, a lactase, a skim milk, at least one of an additional ingredient selected from a group consisting of a probiotic, an artificial flavoring, a natural flavoring, a cream, a vitamin, a pectin, an oil, and combinations thereof, and an amount of water. The dairy-based food product further includes a sugar content of between 0 wt % and 0.4 wt %.

A process for producing dairy products with a defined lactose content is suggested, comprising the following steps: (a) Ultrafiltration of a starting milk for producing a first permeate P1 and a first retentate R1; (b) Reverse osmosis of the first permeate P1 for producing a second permeate P2 and a second retentate R2; (c) Decalcification of the second retentate R2; (d) Ultrafiltration of the decalcified product of step (c) for producing a third permeate P3 (lactose concentrate) and a third retentate R3 (mineral concentrate); (e) Mixing the first retentate R1 with such an amount of the third permeate P3 and the third retentate R3 each so that a standardized dairy product with a defined concentration of lactose and salts is obtained.

A process for reducing the occurrence of mixed phases when concentrating dairy streams is suggested, comprising the following steps (i) providing at least one evaporation reactor; (ii) providing at least two stacked containers, which can be individually controlled by an evaporation reactor, or by the evaporation reactors; by proceeding as follows: (a) continuously concentrating a dairy stream in an evaporation reactor R1 and feeding the concentrate such obtained into the first stacked container V1, draining the container discontinuously and processing the concentrate contained therein; (b) increasing the performance of the evaporation reactor R1 such that the concentrate obtained has a higher dry matter content; (c) shutting down, rinsing, and removing of product from the evaporation reactor R1 using water, and, subsequently, (d) feeding the concentrate, which had been diluted with the rinsing water, into another stacked container V3, where the mixed phase MP2 such obtained is gathered, and is then further processed or discharged.

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 method for producing fresh milk having a longer shelf life involves providing raw milk and performing an at least two-step centrifugal germ removal process of the raw milk before a standardization process of the raw milk is carried out. A method may also include performing a first step of a two-step centrifugal germ removal process before a skimming process separating skimmed milk is carried out and performing a second step of the two-step centrifugal germ removal process during the carrying out of the skimming process separating skimmed milk.

Suggested is a process for the production of a UHT milk with improved taste characteristics, comprising the following steps: (a) providing a raw milk; (b) separating the raw milk into a skimmed milk fraction and a cream fraction; (c) microfiltration or diafiltration of the skimmed milk fraction, obtaining a casein-containing retentate R1 and a fine whey as permeate P1; (d) ultrafiltration of the fine whey of step (c), obtaining a permeate P2 that is rich in lactose and minerals, and a protein-rich retentate R2; (e) mixing the cream fraction, the retentate R1 containing the casein and the permeate P2 containing the lactose and minerals, obtaining a mixed fraction M1; (f) ultra-high temperature treatment of the mixed fraction M1 of step (e); (g) pasteurization of the protein-rich retentate R2 obtained in step (d); and (h) mixing the ultra-heat treated fraction M1 of step (f) with the pasteurized retentate R2 of step (g), obtaining the target product.

A quark matrix having improved taste characteristics is suggested, which is obtainable by (a) subjecting raw milk to heat treatment, separating the cream, (b) subjecting the skimmed milk such obtained to an ultrafiltration step, a microfiltration step, and/or a reverse osmosis step, producing a high-protein retentate R1 and a high-lactose permeate P1 in the process, (c) enriching the retentate with an amount of lactose which corresponds to the amount that had been separated in the ultrafiltration step as permeate before, (d) subjecting the enrichment product such obtained to heat treatment until denaturation sets in, (e) fermenting the denaturation product such obtained by adding starter cultures and rennet, and (f) adjusting the fermentation product such obtained to defined dry matter and protein contents.