The invention pertains to a process for simultaneous producing an infant formula product and a dairy product from defatted animal milk, comprising (a) processing the milk into a casein stream, a whey protein stream and a lactose stream by a combination of microfiltration and ultrafiltration, wherein the casein stream originates from the microfiltration as retentate, the whey protein stream originates from the ultrafiltration as retentate and the lactose stream originates from the ultrafiltration as permeate; (b) combining at least part of the whey protein stream originating from step (a) and a lactose source to obtain are combined stream; (c) using the recombined stream originating from step (b) in the manufacture of the infant formula product; and (d) using at least part of the casein stream originating from step (a) and defatted animal milk in the manufacture of the dairy product. The invention further concerns the infant formula product obtainable by step (c) of the process according to the invention, and to the dairy product obtainable by step (d) of the process according to the invention.

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.

A method for highly concentrating aqueous solutions containing thermally sensitive organic constituents and with or without mineral constituents, wherein firstly, a major portion of the water is extracted by membrane filtration from the solution for pre-concentration and is discharged from the process and the solution which is pre-concentrated is then subjected to a freeze concentration procedure, in which, in the form of separated ice crystallisate, further water is extracted from the solution. To promote results, that concentration may be effected in the freeze concentration procedure until a viscosity of the mother solution of at least 0.0002 m.sup.2/s is achieved, and in that the separated ice crystallisate from the freeze concentration with the mother solution adhering thereto as a suspension is returned to the membrane filtration upstream of the membrane filtration or after melting of the ice crystallisate.

Disclosed are methods for preparing dairy compositions using an ultrafiltration step and a nanofiltration step, followed by diafiltration of the nanofiltration retentate, and then at least one of a reverse osmosis and a forward osmosis step.

Embodiments of the invention as described herein relate to reduced sugar dairy products, and compositions including such products, which can offer the nutritional benefits of dairy consumption without the consumption of sugar, and methods for producing the same. Some embodiments relate to reduced protein, reduced sugar dairy products or high protein, reduced sugar dairy products, either with or without one or more mineral salt to modify perceived mouthfeel. In some embodiments, the reduced sugar dairy products can include beverages, concentrates, or powders. Further embodiments relate to methods for producing reduced sugar dairy products.

The invention relates to a method for producing an acidified milk product including the steps of: providing a milk raw material; concentrating the milk raw material by membrane filtration to provide a filtration retentate; acidifying the filtration retentate with an acidic aqueous solution to provide an acidified filtration retentate having a pH in the range of about 5.2 to about 6.5, a calcium/protein ratio of at most about 0.03, and a phosphorous/protein ratio of at most about 0.025; processing the acidified filtration retentate to the acidified milk product having moisture on a fat-free basis of at least 70%. The invention also relates to an acidified milk product having moisture on a fat-free basis of at least 70% and a calcium/casein ratio of at most about 0.04 and a calcium/protein ratio of at most about 0.03 and a phosphorous/casein ratio of at most about 0.03. The invention also relates to an acidified milk product having moisture on a fat-free basis of at least 70%, a calcium/casein ratio of at most about 0.04, a calcium/protein ratio of at most about 0.03 and a phosphorous/protein ratio of at most about 0.025.

A zero-sugar and zero-net carb dairy product includes a washed fermented dairy material. Separation technology for the removal of sugars and organic acids from a fermented dairy material to produce the zero-sugar and zero-carb dairy product includes the repetition of a wash cycle involving a dilution step and a separation step. The separation technology achieves at least an 60% reduction in total sugars, at least an 80% reduction in organic acids and at least a 60% reduction in total carbohydrates. The zero-sugar and zero-net carb dairy product has a protein to carbohydrate ratio at least double that of conventional low-carb dairy products.

A dairy product that is fruit-flavored and reduced in sugar includes a washed fermented dairy material and a washed fruit-based material. Separation technology for the removal of sugars from a fermented dairy material and a fruit-based material to produce the dairy product includes the repetition of a wash cycle involving a dilution step and a separation step. The separation technology achieves at least a 10% reduction in total sugars.

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 present application relates to a method for preparing a dairy product based on the principle of forward osmosis, the concentrated dairy product prepared by the above method, and a continuous forward osmosis membrane system. Multiple concentration of the target solution is achieved by controlling the osmotic pressure difference between the solutions on both sides of the forward osmosis membrane, no heat source or strong external pressure is introduced, and the main nutrient content and nutrient ratio of the target solution are maintained. Compared with a reverse osmosis membrane concentration and a freeze concentration, the forward osmosis membrane concentration can greatly increase the concentration multiple of the dairy product, reduce the unit energy consumption, save the running cost. The scaled treatment of dairy product concentration is realized, and the microbial indicators, physical and chemical indicators and nutritional indicators of concentrated dairy products can meet the requirements of relevant standards.