A stack of ion exchange membranes suitable for water purification comprising a plurality of anion exchange membranes (AEMs) and a plurality of cation exchange membranes (CEMs), wherein the colour properties of the AEMs are visibly different to the colour properties of the CEMs. The invention also provides a process for making membrane stacks in which the likelihood of there being two consecutive membranes of like charge is reduced. Furthermore, it is easy to identify whether there are two consecutive membranes of like charge present in the stacks.

A stack of ion exchange membranes suitable for water purification comprising a plurality of anion exchange membranes (AEMs) and a plurality of cation exchange membranes (CEMs), wherein the colour properties of the AEMs are visibly different to the colour properties of the CEMs. The invention also provides a process for making membrane stacks in which the likelihood of there being two consecutive membranes of like charge is reduced. Furthermore, it is easy to identify whether there are two consecutive membranes of like charge present in the stacks.

A process for manufacturing a demineralised milk protein composition (MPC2), comprising (i) providing a milk protein composition (MPC); (ii) electrodialysis of the milk protein composition (MPC) on an electrodialyser (5, 200), comprising unit cells (15, 215) comprising three compartments (20, 26, 30; 220, 226, 230) and configured to substitute at least one cation by at least one hydrogen ion H.sup.+ in the milk protein composition (MPC) to obtain an at least partially demineralised and acidified milk protein composition (MPC1); (iii) electrodialysis of the milk protein composition (MPC1) obtained in step (ii); and (iv) recovering the demineralised milk protein composition (MPC2).

A process for manufacturing a demineralised milk protein composition (MPC2), comprising (i) providing a milk protein composition (MPC); (ii) electrodialysis of the milk protein composition (MPC) on an electrodialyser (5, 200), comprising unit cells (15, 215) comprising three compartments (20, 26, 30; 220, 226, 230) and configured to substitute at least one cation by at least one hydrogen ion H.sup.+ in the milk protein composition (MPC) to obtain an at least partially demineralised and acidified milk protein composition (MPC1); (iii) electrodialysis of the milk protein composition (MPC1) obtained in step (ii); and (iv) recovering the demineralised milk protein composition (MPC2).

Processing of milk raw material produces a dairy salt. Preliminary treatment of the milk raw is carried out, with pasteurization and its concentration by nanofiltration through a filter with a pore size of 0.001-0.01 μm, subsequent filtration of the obtained nanofiltration permeate through a membrane module with a pore size of 0.0001-0.001 μm of a reverse osmosis unit, electrodialysis of the obtained RO retentate, concentration of the concentrate or its concentration and drying. The dairy salts may be manufactured and used to salt food products, beverages, granulated cottage cheese, potato chips, crackers, and dips. A masking fraction with organic acid, amino acid, fatty acid, and sugar portions successfully hides the off-notes otherwise associated with potassium compositions. Food products salted with any of the dairy salts described herein achieve reduced sodium content without compromising flavor.

Processing of milk raw material produces a dairy salt. Preliminary treatment of the milk raw is carried out, with pasteurization and its concentration by nanofiltration through a filter with a pore size of 0.001-0.01 μm, subsequent filtration of the obtained nanofiltration permeate through a membrane module with a pore size of 0.0001-0.001 μm of a reverse osmosis unit, electrodialysis of the obtained RO retentate, concentration of the concentrate or its concentration and drying. The dairy salts may be manufactured and used to salt food products, beverages, granulated cottage cheese, potato chips, crackers, and dips. A masking fraction with organic acid, amino acid, fatty acid, and sugar portions successfully hides the off-notes otherwise associated with potassium compositions. Food products salted with any of the dairy salts described herein achieve reduced sodium content without compromising flavor.

A demineralised whey powder is suggested which is obtainable by: (a) Separating raw milk, removing the cream; (b) Subjecting the skimmed milk such obtained to microfiltration or microdiafiltration, obtaining a whey protein-rich permeate P1 and a retentate R1 containing casein and GMP in the process; (c) Subjecting the permeate P1 to column chromatography separation, in which the lactoferrin contained therein remains on the column; (d) Subjecting the permeate, from which lactoferrin had been removed, to dialysis; and (e) Dehydrating the diluate such obtained.

A demineralised whey powder is suggested which is obtainable by: (a) Separating raw milk, removing the cream; (b) Subjecting the skimmed milk such obtained to microfiltration or microdiafiltration, obtaining a whey protein-rich permeate P1 and a retentate R1 containing casein and GMP in the process; (c) Subjecting the permeate P1 to column chromatography separation, in which the lactoferrin contained therein remains on the column; (d) Subjecting the permeate, from which lactoferrin had been removed, to dialysis; and (e) Dehydrating the diluate such obtained.

A method for the processing a dairy protein composition in order to obtain a lactose-rich liquid composition, including an ultrafiltration step (ii) in order to obtain an ultrafiltration permeate and an ultrafiltration retentate; followed by a processing step (iv) on ion-exchange resins, including at least one pass including percolation over a cationic resin followed by percolation over an anionic resin.

Dairy products are produced by subjecting a starting dairy material to nanofiltration to remove monovalent ions to produce an ion-depleted dairy permeate; passing the ion-depleted dairy permeate through an ion exchange column and subsequently with a sodium-containing eluting solution to produce sodium phosphate and sodium citrate derived from the starting material; concentrating the sodium phosphate and sodium citrate; and combining the concentrated sodium phosphate and sodium citrate with dairy components. The dairy product contains an amount of the concentrated sodium phosphate and sodium citrate sufficient to cause fat in the dairy product to be emulsified and protein in the dairy product to be hydrated. In addition or alternatively, a dairy by-product stream may be subjected to ion exchange to remove calcium therefrom; concentrated, and combined with dairy materials naturally containing phosphate and citrate in order to adjust the citrate+phosphate-to-calcium ratio to reach an emulsified dairy product.