An embodiment of the present invention relates to protein granules containing a whey protein as a main component, the protein granules having an average particle diameter of 207 μm to 570 μm, a homogeneity U of 0.58 or less, a content ratio (volume ratio) of coarse powder having a particle diameter of 500 μm or more of 22% or less, and a content ratio (volume ratio) of fine powder having a particle diameter of 150 μm or less of 31% or less.

The invention concerns whey-based nutritional compositions fortified with calcium that are suitable for infant nutrition, including infant formula (IF) and growing up milk (GUM). The nutritional compositions are based on α-lactalbumin enriched whey protein concentrate that has been fortified with calcium.

Disclosed is a method for extracting fat from whey protein concentrate. The method also extracts lactose from whey protein concentrate. Whey protein isolate can be produced from whey protein concentrate, high-fat whey protein concentrate, or both, using the method of the invention.

The present invention relates to a method of producing an ideal whey protein concentrate. The present invention relates also to an ideal whey protein concentrate and its uses in in reducing the total milk protein content and/or in increasing the whey protein content of a spoonable acidified milk product. In addition, the present invention relates to a method of producing a spoonable acidified milk product having high whey protein content but a reduced total milk protein content. The present invention relates also to a spoonable acidified milk product having high whey protein content but a reduced total milk protein content.

The present invention pertains to a method of producing beta-casein-containing compositions and products obtainable by such methods. More particularly, the invention pertains to a method of producing beta-casein compositions using controlled microfiltration first at a temperature higher than 20 degrees C., followed by cooling of the retentate to 0-15 degrees C. and a second microfiltration of the cooled composition resulting in beta-casein containing permeate.

There is provided a means for sterilizing lactoferrin at a high temperature in a short time while maintaining the activity of the lactoferrin. The present technology provides a method for producing a lactoferrin-containing aqueous solution, including a sterilization step of heat-sterilizing a lactoferrin-containing aqueous solution, in which the total mass content of proteins other than lactoferrin is 1/12 or less of the mass content of lactoferrin, at a temperature of 100° C. or more. The present technology also provides a lactoferrin-containing aqueous solution in which the total mass content of proteins other than lactoferrin is 1/12 or less of the mass content of lactoferrin, and which does not contain living bacteria.

There is provided a means for sterilizing lactoferrin at a high temperature in a short time while maintaining the activity of the lactoferrin. The present technology provides a method for producing a lactoferrin-containing aqueous solution, including a sterilization step of heat-sterilizing a lactoferrin-containing aqueous solution, in which the total mass content of proteins other than lactoferrin is 1/12 or less of the mass content of lactoferrin, at a temperature of 100° C. or more. The present technology also provides a lactoferrin-containing aqueous solution in which the total mass content of proteins other than lactoferrin is 1/12 or less of the mass content of lactoferrin, and which does not contain living bacteria.

The disclosure relates to a method of making a beverage comprising a milk protein concentrate (MPC), a beverage comprising an MPC, an MPC or use of a MPC. More particularly, this disclosure relates to treatment of an MPC to allow for heat homogenisation of a beverage containing the MPC, while reducing occurrence of malodour and/or egg-type or sulphur-type smell and/or taste.

The present invention pertains to a method of producing a high protein, acidified dairy product by combining a whey protein powder having a pH in the range 3.8-5.2 with a first acidified dairy product.

The present invention pertains to a method of producing a high protein, acidified dairy product by combining a whey protein powder having a pH in the range 3.8-5.2 with a first acidified dairy product.