13results about "Buttermilk" patented technology

This disclosure relates to dairy products, methods for producing dairy products, uses of dairy products, and dairy-based products including dairy products. This disclosure also relates to methods for improving or maintaining physical performance in subjects, and dairy products or dairy-based food products for use in improving or maintaining physical performance in subjects.

The present invention provides a dairy product composition with improved aeration properties, comprising a protein deamidase and, optionally, a second polypeptide derived from the propeptide of the protein deamidase proform. The present invention further provides an improved method for producing an aerated dairy product from the dairy product composition, wherein the protein deamidase and, optionally, a second polypeptide derived from the propeptide of the protein deamidase proform are added to the dairy product composition.

The present invention relates generally to nutritional compositions comprising an emulsion comprising one or more non-mammalian lipids and / or triacylglycerides, including such compositions having a lipid and / or triacylglyceride content comparable to that of mammalian milk, such as human milk. Particularly contemplated are nutritional compositions having a lipid and / or triacylglyceride content comparable to that of human milk, wherein at least some of the lipid and / or triacylglyceride is from microalgae.

A phospholipid-enriched milk fraction for use in preventing viral infection with respiratory syncytial virus (RSV) and / or preventing the further progression of viral infection with respiratory syncytial virus (RSV).

The problem to be solved by the present invention is to provide a method for producing a fermented dairy product (e.g., yogurt) having a relatively high and stable pH value at the end of fermentation, where the advantage of the produced fermented dairy product (e.g., yogurt) may be, for example, reduced post-acidification during storage of the produced fermented dairy product. [Solution] The present invention relates to a method for producing a fermented dairy product (e.g., yogurt) having a relatively high and stable pH value at the end of fermentation, comprising inoculating milk with Streptococcus thermophilus (ST)Gal(+) bacteria.

The invention relates to a novel and multifunctional instant curd formulation. This innovation achieves simultaneous lactose hydrolysis and protein coagulation within seconds of reconstitution. This innovation uniquely defers the acidification reaction until the point of use, producing a stable and shelf-friendly powder that instantaneously forms bioactive curd with therapeutic potential. The curd matrix generated serves as a smart carrier capable of delivering medicines, probiotic bacteria, or enzymes, which become activated and effective in situ due to the controlled biochemical environment created by the curd's specific pH. This invention represents a significant advancement over prior art by combining rapid curd formation with simultaneous generation of bioactive substances and enhanced delivery capabilities. It has broad applicability in food technology, pharmaceutical delivery, with particular utility in patient-friendly formulations suitable for diverse populations. The process and product offer improved convenience, efficacy, and multifunctionality without compromising stability or safety.

Dairy beverages comprising one or more dairy components, one or more high potency sweeteners, and one or more organic acid salt selected from: sodium gluconate, sodium citrate, sodium lactate, potassium gluconate, potassium citrate, potassium lactate, calcium gluconate, calcium citrate, calcium lactate, calcium lactate gluconate, magnesium gluconate, magnesium citrate, magnesium lactate, magnesium lactate gluconate, and anhydrous and hydrate forms thereof, are provided.

The application belongs to the technical field of fermented dairy products. A weak post-acid fermented milk containing sleep-regulating functional components and a preparation method, starter and application thereof based on temperature-adjusted fermentation are disclosed. The weak post-acid starter is prepared by using Streptococcus thermophilus complex, and the fermented milk with GABA content of 34 mg / 100 g or more is prepared by two-stage temperature-adjusted fermentation, which can effectively improve the GABA synthesis efficiency. In the application, Streptococcus thermophilus for producing GABA is used to replace Lactobacillus bulgaricus in the traditional starter, so that the post-acid problem is avoided from the source of the strain, and the efficient accumulation of GABA is realized in a short time through the temperature-adjusted fermentation process. The preparation process is simple, the obtained fermented milk has weak post-acid and good flavor, and is suitable for industrial production.

The present invention relates to a dairy substitute comprising a mycoprotein source dispersed in water with high acyl gellan gum. Such dairy substitute is characterised by a texture and flavour close to a corresponding dairy product and by good physical stability, even when prepared without high pressure homogenisation. A process for producing such dairy substitute is also provided. The dairy substitute can advantageously be used to produce any food product that can be derived from a dairy product.

The invention provides a dairy composition with improved aeration properties, where the dairy composition comprises a protein deamidase and optionally a second polypeptide derived from the propeptide of a protein deamidase proform. The invention further provides an improved method for producing aerated dairy products from dairy compositions, where a protein deamidase and optionally a second polypeptide derived from the propeptide of a protein deamidase proform- has been added to the dairy composition.

The present disclosure relates to a milk product, a method for producing the milk product, use of the milk product and dairy based products comprising the milk product. The present disclosure also relates to a method of improving or maintaining physical performance in a subject as well as a milk product or a dairy based food product for use in improving or maintaining physical performance in a subject.

The present invention relates to a process of preparing a fermented dairy product and the fermented dairy product obtained hereby. In particular, the present invention relates to a process of preparing a fermented dairy product where a milk starting material that is used for preparing the fermented dairy product is acidified by using electrodialysis with bipolar membrane, and the acidified liquid milk product is then subjected to ultrafiltration and fermentation. The fermented dairy product obtained has a high protein content, low viscosity and good sensorial properties.