104results about "Protein composition from milk" patented technology

The present application relates to the production of novel beta-lactoglobulin preparations and related methods, uses and food products. The present invention relates to novel methods of producing isolated beta-lactoglobulin compositions and / or compositions containing crystalline beta-lactoglobulin. The present invention also relates to novel beta-lactoglobulin compositions, uses of these compositions and food products comprising these compositions.

The invention relates to a process for dephosphorylation of skim milk, ultra-filtered milk (UF milk) or micellar casein isolate (MCI) comprising (i) acidification of a skim milk, UF milk or MCI preferably not lower than pH 6.0, preferably between 6.0 and 6.7, (ii) cooling the acidified skim milk, UF milk or MCI to the temperature between 0° C. and 15° C., (iii) adding gluconate and / or maleate to the cooled skim milk, UF milk or MCI and, (iv) washing the skim milk, UF milk or MCI, to remove phosphorus, thus dephosphorylating the skim milk, UF milk or MCI, preferably to an extent that the total phosphorous content of the skim milk, UF milk or MCI is reduced with at least 20%, preferably 20-40%, more preferably 30-40% compared to the material provided to step (i). The invention also relates to dephosphorylated MPC, MPI or MCI obtainable by the process of the invention, and to a liquid heat-sterilized enteral nutritional composition comprising 2.0-3.0 kcal / ml wherein 16-35 en % is provided by protein, the combination of caloric content and relative protein caloric content selected such that there is 10-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein in the composition, wherein the protein comprises micellar casein (MC), whey protein (WP) and optionally caseinate (CAS), wherein there is at least 70 wt % MC and less than 15 wt % WP, based on total protein content, and wherein the composition has a total amount of phosphorous less than 192 mg / 100 ml and / or 30-80 mg / 100 kcal, preferably at least 30-80 mg / 100 kcal, most preferably less than 192 mg / 100 ml and 30-80 mg / 100 kcal.

The present invention pertains to a method of producing whey lipid powders having both a high content of bioactive components such as native IgG and native lactoferrin and at the same time a sufficient microbial quality that makes the powders useful for production of e.g. infant formula powders by dry-blending. The invention also pertains to a whey-derived powder enriched with respect to whey lipid and to processes of using the whey-derived powder and to nutritional products containing the whey-derived powder.

The present invention relates to a process for the dephosphorylation of skimmed milk, ultra-filtered milk (UF milk) or micellar casein isolate (MCI) comprising (i) acidifying the skimmed milk, UF milk or MCI, preferably not below pH 6.0, preferably between 6.0 and 6.7, (ii) cooling the acidified skimmed milk, UF milk or MCI to a temperature between 0 DEG C and 15 DEG C, (iii) adding gluconate and / or maleate to the cooled skimmed milk, UF milk or MCI, and (iv) washing the skimmed milk, UF milk or MCI to remove phosphorus, thereby dephosphorylating the skimmed milk, UF milk or MCI, preferably to the extent that the total phosphorus content of the skimmed milk, UF milk or MCI is reduced by at least 20%, preferably 20-40%, more preferably 30-40%, compared to the material provided to step (i). The invention also relates to a dephosphorylated MPC, MPI or MCI obtainable by the process of the invention and to a liquid enteral nutritional composition comprising 2.0-3.0 kcal / ml of heat sterilization wherein 16 en%-35 en% is provided by a protein, the combination of the calorie content and the relative protein calorie content being selected such that 10-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein is present in the composition, preferably 12-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein. Wherein the protein comprises micellar casein (MC), whey protein (WP) and optionally caseinate (CAS) wherein at least 70 wt% MC and less than 15 wt% WP are present, based on the total protein content, and wherein the composition has a total amount of phosphorus of less than 192 mg / 100 ml and / or 30-80 mg / 100 kcal, preferably at least 30-80 mg / 100 kcal, most preferably less than 192 mg / 100 ml and 30-80 mg / 100 kcal.

The application discloses a preparation method of a target substance and related products and application thereof, and relates to the field of food processing. The application adjusts the pH and conductivity of natural whey to change the whey characteristics, and uses an anion exchange chromatography method to realize high-purity separation of alpha-lactalbumin. The method requires a neutral and slightly alkaline environment, which is beneficial to maintaining the activity of alpha-lactalbumin. The obtained alpha-lactalbumin is rich in alpha-helix structure and has high similarity with the natural structure of alpha-lactalbumin. The separation mode of the anion exchange chromatography is a flow-through mode, which significantly improves the total amount of whey protein treated by ion exchange method, shortens the processing time of each batch, and improves the production efficiency. The method has important significance for the industrialized separation and production of alpha-lactalbumin.

The application discloses a preparation method of deodorized goat milk, which comprises the following steps: purifying fresh goat milk or whole goat milk; wherein, carbon dioxide treatment is performed on the material during the purifying process, and the carbon dioxide treatment comprises the following steps: introducing carbon dioxide into the material, cold storage and removing the carbon dioxide. The preparation method is simple, and the deodorization effect on the goat milk is good. The application further discloses deodorized goat milk and goat milk products.

The present invention pertains to a new type of denatured whey protein compositions having a low content of soluble whey protein and a high content of protein and to a method of producing them. In particular, the present invention pertains to the new type of denatured whey protein compositions having a low content of soluble whey protein, a high content of protein and low content of fat and to a method of producing them. The invention furthermore pertains to products containing the high protein denatured whey protein compositions, particularly high protein, acidified dairy products, and additional uses thereof.

The invention relates to a process for dephosphorylation of skim milk, ultra-filtered milk (UF milk) or micellar casein isolate (MCI) comprising (i) acidification of a skim milk, UF milk or MCI preferably not lower than pH 6.0, preferably between 6.0 and 6.7, (ii) cooling the acidified skim milk, UF milk or MCI to the temperature between 0 °C and 15°C, (iii) adding gluconate and / or maleate to the cooled skim milk, UF milk or MCI and, (iv) washing the skim milk, UF milk or MCI, to remove phosphorus, thus dephosphorylating the skim milk, UF milk or MCI, preferably to an extent that the total phosphorous content of the skim milk, UF milk or MCI is reduced with at least 20%, preferably 20-40%, more preferably 30 – 40 % compared to the material provided to step (i). The invention also relates to dephosphorylated MPC, MPI or MCI obtainable by the process of the invention, and to a liquid heat- sterilized enteral nutritional composition comprising 2.0 – 3.0 kcal / ml wherein 16 – 35 en% is provided by protein, the combination of caloric content and relative protein caloric content selected such that there is 10 – 18 g / 100 ml protein, preferably 12 – 18 g / 100 ml protein in the composition, wherein the protein comprises micellar casein (MC), whey protein (WP) and optionally caseinate (CAS), wherein there is at least 70 wt % MC and less than 15 wt % WP, based on total protein content, and wherein the composition has a total amount of phosphorous less than 192 mg / 100 ml and / or 30 – 80 mg / 100kcal, preferably at least 30 – 80 mg / 100 kcal, most preferably less than 192 mg / 100 ml and 30 – 80 mg / 100kcal.

The present invention relates to the use of protein deamidase in methods for obtaining dairy protein-based ready-to-drink beverages with improved functionalities, including improved stability, in particular improved storage stability, and improved emulsification capability.

The present invention pertains to production of special whey protein nanogels by denaturation of whey protein and furthermore to the resulting whey protein nanogels, and their use in food products, such as beverages. The present whey protein nanogels contribute with an extraordinarily low viscosity contribution when used in high concentration in beverage and liquid products which is a clear indication of their uniqueness.

The invention relates to the technical field of dairy product processing, and discloses a method for improving the stability of ultrahigh-temperature sterilized goat milk. Gradient decalcification regulation and control are performed on a sheep milk casein system by adopting an ultra-high-speed centrifugal dilution method, and a sheep milk casein calcium stabilizing environment adaptive to ultra-high-temperature sterilization is constructed in combination with calcium ion back-adding verification. Experiments show that the particle size of the decalcified sheep milk casein micelle is reduced, the absolute value of Zeta potential is remarkably increased, and the thermal coagulation time is greatly prolonged. When the decalcification rate of the goat milk casein reaches 76%, the thermal coagulation time of the goat milk casein is prolonged to 180 minutes or more when the goat milk casein is heated at 95 DEG C, no precipitate is generated, and the thermal stability of the goat milk casein is superior to that of untreated goat milk and bovine milk casein. The technical problems that the goat milk is easy to aggregate and precipitate and poor in thermal stability under the ultrahigh-temperature sterilization condition are solved, the process is simple and convenient, no exogenous additive exists, the stability of the product can be remarkably improved, the shelf life of the product can be remarkably prolonged, and reliable theoretical basis and technical support are provided for development of high-quality normal-temperature liquid goat milk products.

The present application relates to the technical field of liquid milk production and processing, and discloses a production method and system of high-activity immunoglobulin liquid milk, which comprises the following steps: screening qualified raw milk and performing milk clarification and defatting through enzyme-linked immunosorbent assay combined with high-performance liquid chromatography, obtaining defatted milk by dynamically adjusting the centrifugal speed and storing the defatted milk at low temperature, periodically detecting the defatted milk by dynamically regulating the storage temperature, and obtaining qualified defatted milk; extracting immunoglobulin, regulating the subtype ratio of the immunoglobulin to adapt to special medical scenarios, and then performing glycosylation modification and desensitization, obtaining immunoglobulin modified liquid and sterile substrate through synergistic sterilization treatment; dynamically adjusting the speed for mixing and correcting the physicochemical properties, performing sterile filling and sealing after optimizing the sensory quality, comprehensively detecting the packaged product, and obtaining qualified finished products; dynamically regulating cold chain parameters according to the activity of immunoglobulin, monitoring the whole process, classifying and stacking, optimizing the adaptability of the production system, treating production wastewater, and recycling residual immunoglobulin.

The application belongs to the technical field of functional food, and discloses an immune-regulating special diet food and a preparation method thereof. A bovine colostrum-derived immunoglobulin component is prepared by using fresh bovine colostrum within 24 hours as raw material, low-temperature extraction at-40 DEG C, high-speed centrifugal impurity removal and membrane filtration concentration to obtain an immunoglobulin solution with a concentration of 25%; and a composite Chinese herbal medicine extract is prepared by using a supercritical CO2 extraction method to extract effective components of Phellinus baumii, Panax ginseng and Ganoderma lucidum. The application realizes double regulation of the immune system through the synergistic effect of the immunoglobulin and the active components of the Chinese herbal medicine, activates the activity of immune cells, improves the antibody level, regulates the immune balance and avoids excessive immune response; meanwhile, the processes of low-temperature extraction, supercritical extraction and vacuum freeze drying are used to maximize the retention of active components of raw materials and improve the stability and bioavailability of the product. The special diet food can be prepared into dosage forms such as capsules, tablets, powders or liquid drinks, and is suitable for immune regulation and improvement of people with low immunity.

METHOD The present invention provides a method of producing an iron-fortified dairy food or beverage product, the method comprising: (a) providing a dairy ingredient composition comprising casein and whey protein; (b) adding iron to the dairy ingredient composition to form an iron- fortified dairy ingredient composition comprising iron-casein complexes; (c) homogenising the iron-fortified dairy ingredient composition to form a homogenised iron-fortified dairy ingredient composition; and (d) heat treating the homogenised iron-fortified dairy ingredient composition at a temperature of about 60℃ to about 110℃ for a period of about 20 seconds to about 3 minutes to form agglomerated proteins comprising caseins and whey protein and having a size of about 3 to about 50 microns as measured by D(4,3) mean diameter.

The application belongs to the technical field of protein processing, and particularly relates to a processing technology of whey protein, which comprises the following steps: subjecting cow milk to homogenization treatment; adding a foaming substance into the homogenized liquid, wherein the foaming substance is bicarbonate and citric acid, and the addition amount of the foaming substance is 3-7% of the mass of fresh cow milk; collecting the supernatant of the cow milk under the condition of high-speed centrifugation at room temperature; and separating and removing casein in the supernatant of the cow milk to obtain whey protein liquid of the cow milk. In the application, the addition of the foaming substance can change the structure of casein colloidal particles, so that casein is separated in large quantities, the purity of the whey protein is improved, a complicated purification step is not needed, the purification cost of the whey protein is reduced, and resources are saved.

The present invention provides a new heat-treated beta-casein composition characterized by a low molar ratio between the combined content of calcium and magnesium and the combined content of beta-casein and gamma-casein. The present invention also provides a method for preparing such heat-treated beta-casein composition and the use of such heat-treated beta-casein composition.

The invention relates to a dairy substitute food composition, the composition comprising: one or more non-animal proteins; and a liquid dairy side stream, the liquid dairy side stream being derived from mammalian milk, the liquid dairy side stream comprising water, sugar and minerals.

The present invention relates to a method for producing lactoferrin, comprising the steps: a) providing (102) a starting material, which is selected from a group comprising skimmed milk, casein-free milk, e.g., cheese whey, and skimmed colostrum, b) chromatographically extracting (117) liquid lactoferrin from the starting material, c) desalinating (120) the liquid lactoferrin by means of ultrafiltration, and d) sterile filtering (126) the desalinated liquid lactoferrin, wherein the sterile filtered liquid lactoferrin with a dry mass content of ≤25% has a shelf life in uncooled storage of at least three months, preferably at least six months, and particularly preferably at least 24 months. An apparatus (300) for producing lactoferrin comprises: - a chromatography column (317) which is designed for chromatographically extracting liquid lactoferrin from a starting material, which is selected from a group comprising skimmed milk, casein-free milk, e.g., cheese whey, and skimmed colostrum, - an ultrafiltration device (320) which is designed for desalinating the liquid lactoferrin by means of ultrafiltration, - a sterile filtration device (326) which is designed for sterile filtering of the desalinated liquid lactoferrin in order to obtain a shelf life of the sterile filtered liquid lactoferrin with a dry mass content of ≤25% in uncooled storage of at least three months, preferably at least six months, and particularly preferably at least 24 months, and - a control device (333) designed and configured for controlling the chromatography column (317), the ultrafiltration device (320) and the sterile filtration device (326) in order to produce the sterile filtered, liquid and storable lactoferrin from the starting material. The present invention also relates to lactoferrin produced by the above-described method and to different uses of the lactoferrin produced by the above-described method as an ingredient or additive.

The application discloses a cheese production device and production process based on automatic separation of impurities in cow milk, relates to the technical field of cheese production, and transports the fermented cow milk to a separation mechanism through a pipeline of a pumping system in a fermentation tank, so that semi-finished cheese and whey are separated, the separated curd is transported into a stirring mechanism through a No.1 screw conveyor, and the whey is transported into an extraction mechanism through a pipeline, the protein in the whey is separated through the extraction mechanism, the concentration of the output concentrated solution is controlled through a control assembly and an adjusting assembly, and then the concentration of the output concentrated solution is controlled, the whey protein concentrated solution is transported into the stirring mechanism through a pipeline, the whey protein is added into the cheese, so that the protein content of the cheese is improved, and after the addition is completed, the cheese is transported into a next process through a No.2 screw conveyor, is cut, is pressed into a shape, and is baked, so that high-quality finished cheese is obtained.

This invention provides a nutritional composition rich in A2-β-casein that promotes calcium absorption, belonging to the field of functional foods. The invention obtains A2-β-casein through genotyping and purification, and then combines it with colostrum basic protein and a small amount of milk-derived calcium to form compositions with different ratios. This invention utilizes a Caco-2 cell model to study the fluorescence imaging of calcium ion influx into Caco-2 cells, the calcium absorption-promoting activity, and the absorption pathway, thereby comprehensively evaluating the calcium absorption characteristics of this composition and obtaining a nutritional composition rich in A2-β-casein that promotes calcium absorption.

A method of producing single cell protein SCP or biomass comprises culturing microbial inoculum in a growth medium comprising dairy-derived whey. The method may comprise (i) inoculating growth medium

The invention relates to liquid nutritional compositions, particularly shelf stable liquid nutritional compositions including compositions comprising non-hydrolysed whey protein, and methods of producing and using these compositions.

The present invention relates to method for purifying proteins naturally occurring in mammalian milk from aqueous protein solution using water-soluble silicate. The silicates form an insoluble precipitate of a silicate-protein complex from which the proteins can be isolated.

The invention belongs to the technical field of special diet food, and discloses muscle-building and qi-tonifying protein powder and a preparation method thereof, the muscle-building and qi-tonifying protein powder comprises the following components by weight: 75%-80% of a compound protein matrix, 10%-12% of a slow-release carbon-water system, 8%-10% of a medicinal and edible spleen-tonifying composition and 0.5%-2% of a function enhancer; wherein the slow-release carbon water system is composed of low-GI maltodextrin and oat powder, the medicinal and edible spleen-tonifying formula is composed of an astragalus extract, a Chinese yam extract and a white hyacinth bean extract, the compound protein matrix is composed of whey protein, casein and soybean protein isolate, and the function enhancer is composed of BCAA peptide and glutamine. According to the protein powder disclosed by the invention, through a'protein-carbohydrate-spleen-tonifying extract 'ternary synergistic mechanism, while the muscle protein synthesis rate is increased, the incidence rate of spleen deficiency type dyspepsia is remarkably reduced, and the incidence rate of upper respiratory tract infection is reduced.

The present invention relates to the production of an on-demand dairy gel and a processing method for preparing the on-demand dairy gel. The present invention also relates to processing methods for the preparation of milk protein concentrate ingredients and milk gel ingredients thereof, which can be used for the production of on-demand milk gels, and systems and methods thereof.

The present invention relates to a method for preparing modified whey protein compositions by mild oxidation under conditions which expose and selectively oxidize the free thiol groups of β-lactoglobulin, and the resulting modified whey protein products have been shown to have superior performance, for example in protein-rich beverage products, and also to have low levels of unpleasant odors, particularly during sterilization heat treatment at neutral pH and during consumption of such beverage products.

The present invention relates to a new method of producing isolated beta-lactoglobulin compositions and / or compositions containing crystallised beta-lactoglobulin. The invention furthermore relates to new beta-lactoglobulin compositions, uses of these compositions and food products comprising these compositions.

Heat stable whey protein composition comprising a protein content, based on dry matter, of 60-95 wt%, a total concentration of β-lactoglobulin, based on total protein, of at least 30 wt%, at least 90% thereof being denatured β-lactoglobulin, and a total concentration of α-lactalbumin, based on total protein, of at least 20 wt%, 60-84% thereof being denatured α-lactalbumin.