The present invention relates to preparation of cross-linked milk protein co-precipitate, which includes treatment with a transglutaminase, and use of the cross-linked milk protein co-precipitate in production of acidified milk products.

Compositions, kits, and methods for preparing nutrient compositions are provided. A nutrient composition can be a food composition such as a dairy composition. A nutrient composition may be produced by an engineered cell composition. Compositions, kits, and methods for preparing engineered cell compositions for producing nutrient compositions are also provided. An engineered cell composition may comprise genetically engineered cells, such as genetically engineered mammary or mammary-like cells. An engineered cell composition can be derived from mammalian stem cells, such as non-mammary adult stem cells. Related methods of characterization, such as for characterizing the engineered cell compositions or the nutrient compositions, are also provided.

A liquid composition comprised of a micellar casein concentrate (MCC), more specifically a MCC that is of non-bovine origin. Food products comprised of the liquid composition and methods for the production of the liquid composition of present invention.

The invention relates to a method of producing a food or beverage product, comprising the steps of: providing an ingredient composition comprising micellar caseins, whey protein and plant protein having a pH of 5.9-7.1, preferably 6.2-6.8, and having a concentration of 1 to 15 wt. % of total proteins, and wherein the composition has a micellar casein to whey protein ratio of, 90/10 to 60/40 and a micellar caseins and whey protein to plant protein ratio of 80/20 to 20/80, adding divalent cations to provide a concentration of 2.0-10 mM free divalent cations in the ingredient composition and subsequently heat treating the ingredient composition to form agglomerated proteins comprising micellar casein, whey protein and plant proteins, the agglomerates having a size of 5 to 50 microns as measured by D(4,3) mean diameter as measured by laser diffraction. The invention also relates to a product obtained by this method.

Provided are methods for producing food products comprising recombinant components, and compositions used in and food products produced by such methods.

Protein-containing beverages are described. The beverages may include water and 2 wt. % to 8 wt. % protein (based on the total weight of the beverage). The protein in the beverage may include whey protein. The whey protein has at least 12 wt. % of the branched-chain amino acid leucine (based on the total weight of the whey protein). The beverage may also include casein protein. Methods of making protein-containing beverage products are also described. The methods may include providing a protein-containing aqueous mixture, homogenizing and pasteurizing the protein-containing aqueous mixture, and bottling the homogenized and pasteurized protein-containing aqueous mixture to form the protein-containing beverage product. The protein-containing aqueous mixture may include casein protein, and whey protein having at least 12 wt. % leucine (based on the total weight of the whey protein).

An aqueous modified acid composition for industrial activities, said composition comprising: an alkanolamine and strong acid in a molar ratio of not less than 1:15, preferably not less than 1:10; it can also further comprise a metal iodide or iodate. Said composition demonstrates advantages over known conventional acids and modified acids.

Disclosed herein is a process for preparing a stable suspension of a globular protein material in a dairy product. Also disclosed are products produced by this method.

An aqueous modified acid composition for industrial activities, said composition comprising: an alkanolamine and strong acid in a molar ratio of not less than 1:15, preferably not less than 1:10; it can also further comprise a metal iodide or iodate. Said composition demonstrates advantages over known conventional acids and modified acids.

Provided are a protein powder capable of increasing the amount of protein ingested, a protein-containing composition, a method for producing a food, a method for producing a protein powder, a method for producing a protein-containing composition, a method for evaluating a protein powder, and a method for evaluating a protein-containing composition. A water droplet is adhered to the surface of the protein powder which was in a leveled state to measure a contact angle. The contact angle is measured from the time point when the water droplet contacts with the protein powder, and it is determined whether or not the contact angle is 90 or less within 60 seconds. The protein powder having a contact angle of 90 or less within 60 seconds is evaluated as a protein powder that is easy to eat without water.