The present invention relates to a bioactive sweet whey protein concentrate or composition for increasing e.g. cognitive functions particularly in young mammals such as pre-term or term infants, toddlers, children or young adults. The present invention further disclose a new concept for large-scale industrial production method of bioactive whey protein concentrates or compositions by use of mild heat treatment and pressure driven membrane separation.

The invention relates to a method of producing a dairy concentrate, comprising the steps of: providing an ingredient composition comprising micellar caseins and whey proteins and having a pH of 6.1-7.1 and a concentration of 3-25 wt. % of proteins, and wherein the ingredient composition has a casein to whey protein ratio of 90/10-60/40, adding 3-25 mM divalent cations to provide a concentration of 3-8 mM free divalent cations in the ingredient composition, homogenising the ingredient composition; and subsequently pasteurising and stirring the ingredient composition at a temperature of 80-105 C. for a period of 0.5-3 min to form agglomerated proteins comprising caseins and beta-lactoglobulin from the whey proteins, the agglomerates having a size of 3-50 microns as measured by D(4,3) mean diameter. The invention also relates to a method with an ultra-high temperature treatment of the ingredient mix. Furthermore, the invention relates to a dairy concentrate comprising aggregated proteins comprising micellar casein and whey protein aggregates, wherein the product has a pH of 6.0-7.1, a concentration of 6-55 wt. % milk solids, a casein to whey protein ratio of 90/10-60/40, and a concentration of 3-8 mM free divalent cations, and wherein the agglomerates having a size of 3-50 microns mean diameter D(4,3) as measured by laser diffraction.

The present invention relates to an improved method of producing beta-lactoglobulin (BLG) compositions by crystallisation of BLG. The invention makes use of at least two different BLG-containing protein feeds which are mixed to prepare a supersaturated protein solution in which BLG is crystallized One of the protein feeds must have a pH of at least 5.6 and one of the pro-tein feeds must have a pH of at most 5.4.

The present invention relates to a new method of producing isolated beta-lactoglobulin compositions and/or compositions containing crystallised beta-lactoglobulin. The invention furthermore relates to new beta-lactoglobulin compositions, uses of these compositions and food products comprising these compositions.

The present invention concerns a method for concentrating dairy proteins. The method includes producting and using negatively-charged ultrafiltration membranes to achieve high hydraulic permeability with low sieving coefficients. The method thus yields good protein concentration at a fast rate.

Use of an ?-lactalbumin enriched whey protein extract as a source of sphingomyelin in a synthetic nutritional composition for an infant or child wherein, the ?-lactalbumin enriched WPE is obtained by a process comprising: a. acidifying a whey protein product to pH 4 or below b. forming a low calcium whey protein product by concentrating the proteins in the acidified whey protein until the calcium to protein ratio is less than about 0.001 and, c. Precipitating ?-lactalbumin from the low-calcium whey protein product, wherein said precipitating step includes the sub-steps of: I. diluting the low-calcium whey protein product, II. adjusting the pH of the diluted low-calcium whey protein product to between 4 and 5 to form a precipitate and soluble proteins, and III. Separating the precipitate proteins from the soluble proteins.

A production method for an MP whey is provided, that enables preparation of both of a high GMP-content composition and a usable MP whey from an ordinary MP whey. The problems can be solved by a production method for a glycomacropeptide-containing composition, that includes a step of acquiring a solution containing glycomacropeptide, that includes a glycomacropeptide content of 10% by weight or higher in the protein total amount by condensing and/or applying diafiltration to a microparticulated whey solution.

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

A method of preparing a complete protein by the addition of essential amino acids to an incomplete protein can include calculating an amount of each essential amino acid to be added to an incomplete protein and adding the calculated amount of each essential amino acid to the incomplete protein. The calculations can be done using a particular equation, described herein.

The present invention concerns liquid nutritional compositions comprising at least about 20% (w/w) total protein, and wherein the total protein essentially comprises whey protein and casein. The Compositions are useful for promoting muscle growth in a subject.