27results about "Whey manufacture" patented technology

This application discloses a sheep milk probiotic formula milk powder that can regulate intestinal flora and its preparation method. By weight, it contains the following raw material components: 600-700 parts sheep milk base, 5-15 parts compound probiotic powder, 30-60 parts prebiotic composition, 10-30 parts functional additives, and 5-20 parts nutritional fortifiers. This compound formula combines multiple probiotics and optimizes the strain ratio to achieve a synergistic colonization effect. The probiotics are prepared using a freeze-drying process, effectively improving problems caused by flora imbalance. Simultaneously, multiple compound prebiotics provide nutritional support for the proliferation of beneficial bacteria, synergistically enhancing the intestinal regulatory effect. Added functional components such as lactoferrin, chitosan, β-glucan, and poria cocos polysaccharide make it suitable for long-term conditioning consumption by sub-healthy individuals and those with weak digestive systems. The raw sheep milk undergoes vacuum distillation to remove the muttony odor. A process of wet powdering followed by aseptic dry mixing of probiotics is used, resulting in a more stable overall quality of the finished product.

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 disclosure relates to microencapsulated compositions comprising one or more hydrophobic materials encapsulated by an encapsulant, wherein the encapsulant comprises one or more modified proteins and / or peptides; and wherein the one or more modified proteins and / or peptides are obtained from a starting protein by subjecting the starting protein to a high shear process, such that the average particle size of the one or more modified proteins and / or peptides is reduced relative to the starting protein. The present disclosure further relates to methods for protecting a hydrophobic material from oxidative degradation, for improving the oxidative stability of a hydrophobic material, for reducing the surface free fat of a microencapsulated composition, and to stable emulsions and composition comprising a hydrophobic material

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.

This invention discloses a camel milk formula powder for assisting in the regulation of blood lipids and its preparation process, belonging to the field of functional dairy product deep processing technology. This formula powder constructs a five-in-one synergistic lipid-regulating network of "exogenous absorption inhibition, endogenous synthesis regulation, oxidative stress protection, intestinal microecological regulation, and vascular endothelial protection." Its core components include a specific ratio of compounded phytosterol esters, microencapsulated complex oils, and medicinal and edible extracts. The preparation process employs stepwise low-temperature microencapsulation and cold spray agglomeration granulation technology to achieve full-process low-temperature protection of active ingredients, with lactoferrin retention ≥90% and ω-3 fatty acid bioavailability increased by more than 25%. This invention's product has comprehensive lipid-regulating effects, 3 times improved oxidative stability, and produces no oil residue or off-odor when mixed, making it suitable for long-term consumption by people with borderline elevated blood lipids. It can also achieve continuous industrial production with a batch mixing uniformity RSD ≤2%.

The invention addresses the problem of creating a simplified and efficient method for producing ethanol from whey, which is also sustainable and provides substantial use of the production byproducts and production residual products. 1. The invention relates to a method for producing ethanol using whey, characterised in that a sugar content of the whey is concentrated to form a thickened whey by water removal (1), in that subsequently, with addition of enzymes and yeast, the thickened whey is fermented (2), wherein the fermentation (2) takes place over at least six days, in that subsequently, the fermented thickened whey is fed to at least one distillation process (3) or at least one distillation stage (3) and is distilled to form ethanol, wherein at least one production byproduct (4) and / or at least one production residual product (5) is collected, discharged or picked up for further processing.

This invention relates to a method for producing serum protein concentrate, wherein at least one of the microbial reduction steps includes treatment with UV-C radiation, thereby increasing the content of heat-sensitive bioactive components and improving the sustainability of the serum protein concentrate production method.

The present application provides a kind of fermented whey beverage and its preparation method.The denaturation rate of whey protein in the fermented whey beverage is less than or equal to 26%.The fermented whey beverage provided by the present application has the characteristics of lower denaturation rate of whey protein.In addition, the preparation method of the fermented whey beverage provided by the present application adopts ultra-high pressure sterilization with circulating pressure, which can kill miscellaneous bacteria, spoilage bacteria and pathogenic bacteria while minimizing the impact on non-covalent bonds of whey protein, reducing the degree of denaturation, improving the nutritional value of the final product, and has the characteristics of simple operation and the fermented whey protein beverage with lower denaturation rate of whey protein.

The present invention relates to a method for preparing a modified protein composition under conditions in which the free thiol groups of β-lactoglobulin are exposed to and modified by a reaction with an oxidized phenol compound. The resulting modified protein product (e.g., a protein-rich beverage product) has been found to have excellent performance, and in particular, it has been shown to reduce the level of unpleasant odors during sterilization heat treatment at a neutral pH and when such beverage products are consumed.

The present disclosure relates to microencapsulated compositions comprising one or more hydrophobic substances encapsulated by an encapsulant, the encapsulant comprising one or more denatured proteins and / or peptides, the one or more denatured proteins and / or peptides being obtained from a starting protein by subjecting the starting protein to a high shear process such that the average particle size of the one or more denatured proteins and / or peptides is reduced relative to the starting protein. The present disclosure further relates to methods for protecting hydrophobic substances from oxidative degradation, improving the oxidative stability of hydrophobic substances, and reducing surface free fat in microencapsulated compositions, as well as stable emulsions and compositions comprising the hydrophobic substances.

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 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 aims to provide a method for efficiently producing specific peptides from whey protein-containing materials. In particular, it aims to provide materials with a high GTWY content, a low WY content, and good flavor, as well as food products using these materials. [Solution] When hydrolyzing whey protein with a protease derived from Aspergillus meleus, we found that maintaining the pH of the reaction solution on the alkaline side and performing the enzymatic reaction for a relatively short time not only promotes the cleavage of GTWY from whey protein but also suppresses the degradation of GTWY by the protease, making it possible to produce a flavorful material with a high GTWY content.

Methods of producing substitute dairy food product that include animal-free protein and a liquid dairy side stream such as milk permeate, whey permeate or acid whey. The methods include preparing an aqueous protein solution using a recombinant protein and / or preparing a fat base using a recombinant protein and plant fat and combining the protein solution or the fat base, respectively, with a milk permeate or whey permeate or acid whey to thereby produce a substitute dairy food product. Such substitute dairy food products can be further optimized with food additives, nutrients, minerals, bacterial cultures, or enzymes to produce dairy food analogues that substantially mimic animal-derived dairy foods.

The present disclosure relates to treatment of whey proteins for improved properties in food use, particularly in infant formulas. More particularly, the present disclosure relates to selective hydrolysis of whey proteins to provide whey protein compositions with altered protein composition. A selectively hydrolysed whey protein composition, a method of producing a selectively hydrolysed whey protein composition and a food product comprising the selectively hydrolysed whey protein composition are provided.

The present invention relates to a process for the production of a whey protein phospholipid concentrate, wherein at least one of the microorganism reduction steps comprises a treatment with UV-C radiation, thereby avoiding denaturation of heat sensitive bioactive ingredients and improving the sustainability of the whey protein phospholipid concentrate production process.

This disclosure relates to a method for improving milk quality in lactating mammals, comprising administering a composition comprising at least one casein-derived peptide.

The present application relates to a method for preparing alpha-lactalbumin-enriched whey protein. The method comprises the following steps: a step of defatting a milk source to obtain skim milk; a step of heat aggregation reaction, in which the skim milk is heated to 80-99 DEG C for main sterilization treatment to obtain a heat aggregation reaction product, and the holding time of the sterilization treatment is 10-60 s; and a step of whey separation, in which the alpha-lactalbumin-enriched whey protein solution is obtained through microfiltration treatment. The preparation method of the present application is simple, greatly realizes the enrichment of alpha-lactalbumin, does not introduce any exogenous components during the whole preparation process, is pure in material, has small one-time equipment investment, low consumable maintenance cost, and is convenient for large-scale industrial production.

The present application relates to the technical field of food processing, and particularly refers to a formula of Mongolian milk tea and a preparation process thereof.The formula comprises: 1000g of finished product milk tea powder, and each raw material is composed of the following mass ratio: 80-120g of condensed milk powder, 150-200g of milk tea base powder, 100-150g of whole milk powder, 200-250g of malt dextrin, 5-10g of edible salt, 80-120g of fried rice powder, 30-50g of brick tea powder, 20-40g of black tea powder, and 10-20g of whey.The preparation process comprises: pretreatment of raw materials, mixing of the brick tea powder and the black tea powder, addition of 5-8 times of pure water in mass, constant temperature extraction at 80-90 DEG C for 20-30 minutes, stirring every 5 minutes during the extraction, filtration with 100 mesh filter cloth after the extraction, collection of tea juice, and preparation for use; and the present application has the following advantages: flavor and taste advantages: the present application precisely restores the salty flavor and the mellow taste of the Mongolian milk tea through the compounding of the brick tea powder and the black tea powder and the synergy of the whole milk powder and the condensed milk powder, and the addition of the fried rice powder increases the chewing feeling, thereby solving the problem of single taste of the traditional milk tea.

A method of producing a cheese product and / or a whey product may include UV treating a volume of milk, adding at least one additive to form a milk mixture, wherein the at least one additive comprises camel chymosin, and separating curds and liquid whey. The cheese product may be the curds or produced from the curds. The liquid whey may be fermented. P. acidilactici bacteria may be added to the liquid whey for fermentation. The fermented liquid whey may be dried to form whey protein.

A method for producing a milk or whey powder, involves providing milk or whey, thickening the milk or whey using a first evaporation process or second evaporation process, and drying the thickened milk or whey to provide a milk or whey powder. After the first or second evaporation process, the milk or whey is sterilized using a centrifugal bacteria-removing separator.

The present invention relates to a new method of producing a high-protein, acidified, liquid, dairy product. The invention furthermore relates to new high-protein acidified, liquid dairy product, to protein / mineral compositions and uses of these for producing liquid dairy products having a high-protein content and a low viscosity.

A method (200) for producing a diary product (P1). The method (200) comprising: feeding (S202) a dairy material (DM) to a first filtration stage (101); filtering (S204) the dairy material (DM), in the first filtration stage (101), into a first permeate stream (P1) and a first retentate stream (R1); feeding (S206) the first retentate stream (R1) to a second filtration stage (102); filtering (S208) the first retentate stream (R1) into a second permeate stream (P2) and a second retentate stream (R2); recirculating (S210) the second permeate stream (P2) by feeding it to the first filtration stage (101); and collecting (S212) the first permeate stream (P1) as the dairy product. The disclosure further relates to a system (100) configured to produce a dairy product.

The present invention relates to food products comprising recombinant polypeptide compositions that are substantially free of aspartyl protease-like activity. The invention also relates to compositions comprising recombinant milk polypeptides and that are substantially free of aspartyl protease-like activity; and methods and tools for manufacture of such compositions.

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

The application provides a method for avoiding loss of vitamin K2 in a dairy product production process and application thereof. The method comprises the following steps: adding vitamin K2 into a material liquid which is subjected to mixing, homogenization and cooling to below 10 DEG C; and the application further provides a preparation method of milk powder with added vitamin K2. The above method can greatly reduce the loss rate of VK2 in the final product, while ensuring good mixing uniformity of VK2.