A method used for concentration of fluid milk by renewable energy (RE). RE used in the present invention is sole solar energy (SE) at room temperature (25° C.-27° C.). A device of two glass Petri dishes of same size is arranged as upper and lower plates. A volume of 60 ml of pasteurized bovine or camel milk is put in the upper plate and 60 ml of tap water in the lower plate. The device is placed on the bench beside window to be exposed to sunlight, but not to direct sunrays, at room temperature. After about 30 mins water droplets started to appear on the lower face of the upper plate and increased in size with time. With continuous collection of water droplets for 24 hours, 50% of water is removed i.e. giving 50% concentration of milk; after 48 hours the concentration is 16.67%.

A method used for concentration of fluid milk by renewable energy (RE). RE used in the present invention is sole solar energy (SE) at room temperature (25° C.-27° C.). A device of two glass Petri dishes of same size is arranged as upper and lower plates. A volume of 60 ml of pasteurized bovine or camel milk is put in the upper plate and 60 ml of tap water in the lower plate. The device is placed on the bench beside window to be exposed to sunlight, but not to direct sunrays, at room temperature. After about 30 mins water droplets started to appear on the lower face of the upper plate and increased in size with time. With continuous collection of water droplets for 24 hours, 50% of water is removed i.e. giving 50% concentration of milk; after 48 hours the concentration is 16.67%.

A process for the preparation of a liquid or semi-liquid bioactive dairy composition containing 20-90% retained bioactive IgG, for use as an ingredient in a ready-to-eat (RTE) or ready-to-drink (RTD) food product, includes the steps of a) combining a bioactive powder containing a colostrum powder and/or milk powder containing whey proteins, and immunoglobulin G (IgG), wherein the ratio of whey protein: IgG in the bioactive powder is between 1.74:1 and 3.05:1; water and a food grade acid to form a bioactive dairy composition with a pH of 2.5-4.0, and b) heat treating the bioactive dairy composition to between 67-145° C. at ambient pressure.

A process for the preparation of a liquid or semi-liquid bioactive dairy composition containing 20-90% retained bioactive IgG, for use as an ingredient in a ready-to-eat (RTE) or ready-to-drink (RTD) food product, includes the steps of a) combining a bioactive powder containing a colostrum powder and/or milk powder containing whey proteins, and immunoglobulin G (IgG), wherein the ratio of whey protein: IgG in the bioactive powder is between 1.74:1 and 3.05:1; water and a food grade acid to form a bioactive dairy composition with a pH of 2.5-4.0, and b) heat treating the bioactive dairy composition to between 67-145° C. at ambient pressure.

This disclosure features human milk permeates and compositions containing the same obtained from fractionated whole human milk. The oligosaccharide rich permeate and permeate compositions of the present invention are useful as nutritional supplements for pre-term and full term infants, for establishing or maintaining gut flora and for treating the symptoms of inflammatory bowel disease.

This disclosure features human milk permeates and compositions containing the same obtained from fractionated whole human milk. The oligosaccharide rich permeate and permeate compositions of the present invention are useful as nutritional supplements for pre-term and full term infants, for establishing or maintaining gut flora and for treating the symptoms of inflammatory bowel disease.

The present invention relates to creamers for food products such as coffee and tea. In particular, the invention relates to a foaming liquid creamer that provides a foam layer when added to a beverage.

Methods of preventing creaming and age gelation in heat treated dairy based products are provided herein. Heat treated dairy based products are also provided, in which physical instability is prevented.

Methods of preventing creaming and age gelation in heat treated dairy based products are provided herein. Heat treated dairy based products are also provided, in which physical instability is prevented.

The present invention pertains to high protein, micellar casein-containing nutritional liquids enriched with polyphenols and a method of their production. The invention particularly provides such high protein liquids having a reduced viscosity and a reduced tendency to cold-gelation.