The present invention relates to a milk powder comprising caseins and whey proteins wherein the powder upon reconstitution in an aqueous medium comprises casein-whey protein/fat aggregates having a mean diameter value Dv50 of at least 1 mycrom as measured by laser diffraction. The invention also relates to a process for preparing a milk powder including the steps of providing a liquid milk concentrate at T<25° C., adjusting pH to 5.7-6.4, heating at 80-150° C. for 3-300 s, cooling to below 70° C. and optionally readjusting the pH to between 6.5-6.8, drying the composition, and the milk powder obtained by this process for producing growing up milks, culinary sauces, coffee mixes, tea and coffee creamer or cocoa-malt beverages.

The present invention relates to a milk powder comprising caseins and whey proteins wherein the powder upon reconstitution in an aqueous medium comprises casein-whey protein/fat aggregates having a mean diameter value Dv50 of at least 1 mycrom as measured by laser diffraction. The invention also relates to a process for preparing a milk powder including the steps of providing a liquid milk concentrate at T<25° C., adjusting pH to 5.7-6.4, heating at 80-150° C. for 3-300 s, cooling to below 70° C. and optionally readjusting the pH to between 6.5-6.8, drying the composition, and the milk powder obtained by this process for producing growing up milks, culinary sauces, coffee mixes, tea and coffee creamer or cocoa-malt beverages.

The invention provides a gas infused milk product, wherein the gas infused milk product comprises a lactose hydrolyzed concentrated milk infused with a soluble gas. The invention also provides methods of making such a product. Such methods include providing milk (skim milk, 1% milk, 2% milk, whole milk, half and half, cream or other milk product) and concentrating and hydrolyzing the milk with lactase to from a lactose hydrolyzed milk concentrate. The milk can be concentrated in vacuo (in a vacuum) in order to remove the dissolved gasses from the lactose hydrolyzed milk concentrate. Soluble gasses, such as nitrous oxide or carbon dioxide are then introduced into the lactose hydrolyzed milk concentrate to form a gas infused milk concentrate. In one aspect of this invention, the gas infused milk concentrate is then introduced into a stream of carbonated or still water resulting in a gas infused milk beverage.

A method of making a powder of serum extracted from a Greek style yogurt is disclosed. The total solids concentration of the serum is increased to at least 35% by weight to produce a concentrated serum. The concentrated serum is crystallized by adding lactose crystals whose average size is less than 100 microns. The crystallized serum is then spray dried to produce a serum powder. The resulting powder is non-hygroscopic, less likely to form lumps in storage, retains the initial characteristics of the serum and is of sufficiently high quality to be fit for human consumption.

A method of making a powder of serum extracted from a Greek style yogurt is disclosed. The total solids concentration of the serum is increased to at least 35% by weight to produce a concentrated serum. The concentrated serum is crystallized by adding lactose crystals whose average size is less than 100 microns. The crystallized serum is then spray dried to produce a serum powder. The resulting powder is non-hygroscopic, less likely to form lumps in storage, retains the initial characteristics of the serum and is of sufficiently high quality to be fit for human consumption.

The invention relates to a method of producing a food or beverage product, 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 1-15 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°-100° 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 5-50 microns as measured by D(.sub.4,3) mean diameter. The invention relates also to a food or beverage product comprising aggregated proteins comprising micellar casein and whey protein aggregates, wherein the product has a pH of 6.1-7.1, a concentration of 6-40 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 5-50 microns mean diameter D(.sub.4,3) as measured by laser diffraction.

The present invention relates to a whey-derived polar lipid-concentrated fraction composition, being a single-phase composition derived from a whey protein concentrate, wherein the composition is derived from a fraction obtained by treating the whey protein concentrate with a water-containing spirit, a total lipid content is 90 percent by weight (wt %) or more with respect to a dry weight of the composition, and a phospholipid content is 35 wt % or more with respect to the total lipid weight. According to the present invention, a whey-derived polar lipid-concentrated fraction composition in a stable form that maximizes emulsification and physiological functionality may be prepared.

The present invention relates to a whey-derived polar lipid-concentrated fraction composition, being a single-phase composition derived from a whey protein concentrate, wherein the composition is derived from a fraction obtained by treating the whey protein concentrate with a water-containing spirit, a total lipid content is 90 percent by weight (wt %) or more with respect to a dry weight of the composition, and a phospholipid content is 35 wt % or more with respect to the total lipid weight. According to the present invention, a whey-derived polar lipid-concentrated fraction composition in a stable form that maximizes emulsification and physiological functionality may be prepared.

The invention relates to a method of producing a food or beverage product, 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 1-15 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°-100° 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 5-50 microns as measured by D.sub.(4, 3) mean diameter. The invention relates also to a food or beverage product comprising aggregated proteins comprising micellar casein and whey protein aggregates, wherein the product has a pH of 6.1-7.1, a concentration of 6-40 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 5-50 microns mean diameter D.sub.(4, 3) as measured by laser diffraction.

Disclosed are processes for preparing dry or powder dairy compositions having low lactose contents and containing polyphenol compounds. The resultant dry or powder dairy compositions can be used to form reconstituted fluid dairy products, which can have improved organoleptic properties, such as less cooked flavor, sulfur odor, and brown color.