The invention relates to a method of making natural cheese with a flavor ferment to tune flavor attributes.

A method for producing a salty yoghurt or yoghurt-like product comprising combining buttermilk, and milk permeate and optionally whey is hereby provided. Additionally, a salty yoghurt or yoghurt-like product comprising buttermilk, milk permeate and optionally whey is also provided. Finally, a yoghurt powder base composition comprising the components in a dry form is also provided.

Disclosed are processes for producing cultured dairy products, such as yogurt, that are shelf-stable without refrigeration. Such processes can include contacting a milk base having from 0.5 to 1.9 wt. % milk sugar with a lactic acid bacteria culture and aseptically packaging in a container, followed by storage under conditions suitable to result in a pH of less than 4.7.

The invention concerns native whey protein for use in the treatment and/or prevention of intestinal infection or inflammation, in particular necrotizing enterocolitis. The inventors found that native whey protein provides a beneficial effect on intestinal infection or inflammation.

The invention relates to a flavor ferment for use in a natural cheese make process.

The invention concerns native whey protein for use in (a) improving intestinal maturation; and/or (b) reducing and/or preventing intestinal permeability. The inventors found that native whey protein provides a beneficial effect on intestinal maturation and permeability.

Embodiments of the invention are directed to a process involving microfiltration of milk, providing a product that is useful as a source of casein and another product that is useful as a source of whey protein. Another embodiment of the invention is directed to preparing milk products like casein, dairy beverages, milk protein concentrates and cheese from microfiltration retentate.

This invention relates to a process for separating components of skim milk, in particular to the extraction of milk proteins and lactose from skim milk powder. The method involves combining skim milk powder with water, raising the temperature of the resulting mixture followed by cooling the mixture to produce a viscous casein fraction and a less viscous lactose fraction, and then separating the two fractions with optional purification.

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

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.